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Roasted Fingerling Potato Salad with Lemon and Thyme

Roasted Fingerling Potato Salad with Lemon and Thyme

Source: Potatoes USA
This savory fingerling potato salad is elevated with the refreshing flavors of lemon and thyme for a twist on an old classic.
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Prep Time 25 mins
Cook Time 25 mins
Course Salad, Side Dish
Servings 6
Calories 210 kcal


  • 1 1/2 pound fingerling potatoes cut into 1/2-inch circles
  • 1 medium red bell pepper cut into 1-inch cubes
  • 1 medium red onion cut into 1-inch cubes (do not separate layers)
  • 4 tbsp Extra virgin olive oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1/4 cup light or olive oil based mayonnaise
  • 1 1/2 tbsp Lemon juice
  • 2 tsp fresh thyme leaves
  • 1 1/2 tsp lemon zest


  • Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled.


Serving: 1gCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 12gCholesterol: 5mgSodium: 330mgPotassium: 8mgFiber: 2gVitamin C: 1.1mg