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

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

Recipe by Cooking Light May 2016


Credit: Hector Sanchez

Recipe Summary

Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

141 calories; fat 5.9g; saturated fat 1.4g; mono fat 3.1g; poly fat 0.8g; protein 3g; carbohydrates 20g; fiber 2g; cholesterol 6mg; iron 1mg; sodium 325mg; calcium 36mg; sugars 2g.