Roasted Potato Salad

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Roasted Potato Salad Recipe

Photo: Hector Sanchez 

Roast quartered or halved fingerling potatoes for a unique twist on the mayo-based classic salad.

Serves 4 (serving size: 1/2 cup)


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1 pound fingerling potatoes, quartered
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup chopped green onions
3 tablespoons reduced-fat sour cream
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder


Preheat oven to 400°. Combine potatoes, olive oil, and 1/4 teaspoon kosher salt on a jelly-roll pan; toss. Bake at 400° for 40 minutes, stirring halfway through; cool. Combine green onions, sour cream, mayonnaise, Dijon mustard, pepper, 1/4 teaspoon kosher salt, and garlic powder in a bowl. Add potatoes; toss to coat.

Created date

March 2016

Nutritional Information

Calories 141
Fat 5.9 g
Satfat 1.4 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 20 g
Fiber 2 g
Cholesterol 6 mg
Iron 1 mg
Sodium 325 mg
Calcium 36 mg
Sugars 2 g
Est. Added Sugars 0 g