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Roasted Potato Salad

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Yield 8 servings (serving size: 1 cup)
Potato salad is the perfect pairing for grilled meat. Serve this roasted side dish at a game-day party or casual cookout.

Ingredients

  • Potatoes:
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 4 pounds small red potatoes, quartered
  • Cooking spray
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 4 bacon slices, cooked and crumbled
  • Vinaigrette:
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 210
  • caloriesfromfat 18 %
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 5.5 g
  • carbohydrate 37.7 g
  • fiber 4.2 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 260 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

  3. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

Cook's Notes

Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.