Refrigerated potato wedges are a great time-saver because they don't need to be cooked before going into the salad.

Judy Lockhart
Recipe by Cooking Light May 2005

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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients, stirring with a whisk. Place potatoes in a large bowl. Drizzle with half of dressing; toss to coat. Cover and chill 10 minutes, stirring occasionally.

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  • Add Simple Roasted Leg of Lamb and remaining ingredients to potato mixture. Drizzle with remaining dressing, and toss gently to coat. Cover salad and chill.

Nutrition Facts

331 calories; calories from fat 30%; fat 10.9g; saturated fat 5.2g; mono fat 3.9g; poly fat 0.8g; protein 24.6g; carbohydrates 34g; fiber 6g; cholesterol 71mg; iron 2.3mg; sodium 685mg; calcium 114mg.
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