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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 18%
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 37.7g
  • Fiber: 4.2g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 260mg
  • Calcium: 30mg

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

  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.
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.
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