Roasted Potato Salad with Mint Vinaigrette

Initially covering the potato mixture as it cooks with a small amount of broth steams the vegetables so they'll cook through with-out burning. Once the pan is uncovered, the broth quickly evaporates, and the veg-etables brown and caramelize.

Yield: 9 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 22%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 25.2g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 296mg
  • Calcium: 44mg

Ingredients

  • 3 cups (2-inch) cut green beans
  • 3 cups (1-inch-square) cut red bell pepper (about 2 large peppers)
  • 1 cup chopped fresh mint, divided
  • 1/2 cup fat-free, less-sodium chicken broth
  • 4 garlic cloves, sliced
  • 2 pounds small red potatoes, quartered
  • 2 medium Vidalia or other sweet onions, trimmed and quartered
  • Cooking spray
  • 1/3 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon coarsely ground black pepper

Preparation

  1. Preheat oven to 400°.
  2. Combine beans, bell pepper, 1/2 cup mint, broth, garlic, red potatoes, and onions; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil. Bake at 400° for 20 minutes. Uncover and stir; bake, uncovered, an additional 40 minutes or until lightly browned, stirring after 20 minutes. Let stand 5 minutes. Place vegetable mixture in a large bowl.
  3. Combine remaining 1/2 cup of mint, vinegar, oil, salt, and black pepper, stirring well with a whisk. Drizzle vinaigrette over vegetable mixture, and toss well to coat. Serve the salad at room temperature or chilled.
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