Roasted Potato Salad

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Photo: Hector Sanchez 
Yield:
Serves 4 (serving size: 1/2 cup)
By Darcy Lenz
May 2016
RECIPE BY Cooking Light

Roast quartered or halved fingerling potatoes for a unique twist on the mayo-based classic salad.

Ingredients

  • 1 pound fingerling potatoes, quartered
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped green onions
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Nutritional Information

  • Calories 141
  • Fat 5.9g
  • Satfat 1.4g
  • Monofat 3.1g
  • Polyfat 0.8g
  • Protein 3g
  • Carbohydrate 20g
  • Fiber 2g
  • Cholesterol 6mg
  • Iron 1mg
  • Sodium 325mg
  • Calcium 36mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

Preheat oven to 400°. Combine potatoes, olive oil, and 1/4 teaspoon kosher salt on a jelly-roll pan; toss. Bake at 400° for 40 minutes, stirring halfway through; cool. Combine green onions, sour cream, mayonnaise, Dijon mustard, pepper, 1/4 teaspoon kosher salt, and garlic powder in a bowl. Add potatoes; toss to coat.

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