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Roasted Fingerling Potato Salad with Lemon and Thyme

Roasted Fingerling Potato Salad with Lemon and Thyme

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 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Servings 6
Calories 210 kcal

Ingredients
 

  • 1 ½ Pound Alsum 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 Tablespoons olive oil extra virgin
  • ½ Teaspoon Kosher Salt
  • ¼ Teaspoon Pepper
  • ¼ Cup Light or olive oil based mayonnaise
  • 1 ½ Tablespoons Lemon juice
  • 2 Teaspoons Fresh thyme leaves
  • 1 ½ Teaspoons Lemon zest

Instructions

  • 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.

Nutrition

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