Roasted Potato Salad

Name: Roasted Potato Salad
Yield: Serves 4 (serving size: 1/2 cup)
Ingredients: 1 pound fingerling potatoes, quartered; 1 tablespoon olive oil; ¼ teaspoon kosher salt; ¼ cup chopped green onions; 3 tablespoons reduced-fat sour cream; 1 tablespoon canola mayonnaise; 1 teaspoon Dijon mustard; ½ teaspoon black pepper; ¼ teaspoon kosher salt; ¼ teaspoon garlic powder

1 Rating
2 Reviews

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

By Darcy Lenz and Darcy Lenz

Recipe by Cooking Light May 2016

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Credit: Hector Sanchez

Recipe Summary test

Yield:

Serves 4 (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
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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Nutrition Facts

Per Serving:

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.

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WandaMcHenry

09/08/2016

Crumbled bacon sounds like a great addition!

carolfitz

06/18/2016

This was included in a four recipe CL use-it-up section for leftover sour cream. Easy to prep in advance and nice change. We also used-up red, yellow & blue baby potatoes instead of buying fingerlings and used-up one slice of crumbled bacon & 1tsp fresh thyme. Pretty good served with grilled steak.

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Roasted Potato Salad

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Potato Salad

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Roasted Potato Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Potato Salad