Roasted Potato and Red Pepper Salad

Prep: 15 minutes Stand: 15 minutes Cook: 40 minutes

Yield: 6 (3/4-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 22%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 27.8g
  • Fiber: 2.1g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 320mg
  • Calcium: 0.0mg


  • 1 1/2 pounds small round red potatoes
  • 1 tablespoon minced fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup reduced-fat olive oil vinaigrette, divided
  • Olive oil-flavored vegetable cooking spray
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons freshly grated Asiago (or Parmesan) cheese
  • 1 (12-ounce) jar roasted red peppers, drained, rinsed, and cut into 1-inch pieces


  1. Cut potatoes into 1-inch pieces. Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl. Add 2 tablespoons vinaigrette; toss well. Let stand 15 minutes.
  2. Place potato mixture in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 to 45 minutes or until potato is tender. Let cool slightly.
  3. Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well. Add roasted potato mixture and roasted pepper; toss lightly.
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