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.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Servings 6
Calories 210 kcal
- 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
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