Roasted Fingerling Potato Salad with Lemon and Thyme

Yields: 6 Servings

Roasted Fingerling Potato Salad with Lemon and Thyme

  • Salad
  • 1 1/2 pounds Fingerling potatoes
  • 1 Red bell pepper
  • 1 Red onion
  • 3 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper
  • Dressing
  • 1/4 cup Light or olive oil based mayonnaise
  • 1 1/2 tablespoons Lemon juice
  • 2 teaspoons Extra virgin olive oil
  • 2 teaspoons Fresh thyme leaves
  • 1 1/2 teaspoons Lemon zest
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper
  1. Preheat oven to 425°F.
  2. Toss all salad ingredients together in a large bowl.
  3. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown.
  4. Let cool for at least 10 minutes.
  5. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables.
  6. Serve at room temperature or chilled.
  7. Makes 6 servings..

Nutrition

  • Calories: 137
  • Fat: 4.12890967603 grams
  • Carbs: 23.0559032907 grams
  • Protein: 2.72283492205 grams