Roasted Potato Salad with Dijon-Herb Dressing

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Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.
6 servings (serving size: 1 cup)


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2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds small red potatoes, quartered
Cooking spray
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
3 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1 garlic clove, minced


Preheat oven to 400°.

Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.

Combine the chopped parsley and remaining ingredients, stirring with a whisk. Drizzle the parsley mixture over potatoes, tossing gently to combine.

Created date

September 2004

Nutritional Information

Calories 179
Caloriesfromfat 25 %
Fat 5 g
Satfat 0.7 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 31.5 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 302 mg
Calcium 21 mg