Roasted Potato Salad

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Potato salad is the perfect pairing for grilled meat. Serve this roasted side dish at a game-day party or casual cookout.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 450°.

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.

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

Note:

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.
October 2005