Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Recipe by Cooking Light October 2005

Gallery

Becky Luigart-Stayner; Styling: Katie Stoddard

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

210 calories; calories from fat 18%; fat 4.3g; saturated fat 0.9g; mono fat 2.5g; poly fat 0.5g; protein 5.5g; carbohydrates 37.7g; fiber 4.2g; cholesterol 3mg; iron 2mg; sodium 260mg; calcium 30mg.
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