Roasted Potato Salad Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Roasted Potato Salad

Potato salad is the perfect pairing for grilled meat. Serve this roasted side dish at a game-day party or casual cookout.

Cooking Light OCTOBER 2005

Yield: 8 servings (serving size: 1 cup)

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.

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

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Roasted Potato Salad recipe