Roasted Fingerling Potato Salad with Lemon and Thyme
Potato salad never tasted so elegant—fresh thyme and zesty lemon coat roasted potatoes, bell peppers, and onions.
Ingredients
- Roasted Fingerling Potatoes1 1/2 lbs fingerling potatoes, cut into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch cubes
- 3 Tbs olive oil
- 1/2 tsp kosher salt
- 1/8 tsp pepper
- Lemon and Thyme Dressing1/4 cup reduced-fat mayonnaise
- 1 1/2 Tbs lemon juice
- 2 tsp olive oil
- 2 tsp fresh thyme leaves
- 1 1/2 tsp lemon zest
- 1/4 tsp kosher salt
- 1/8 tsp pepper
Directions
- Preheat oven to 425°F.
- Toss potatoes, red bell pepper, red onion, olive oil, salt, and pepper together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes.
- Meanwhile, whisk together mayonnaise, lemon juice, olive oil, thyme, lemon zest, salt, and pepper in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled.
Nutrition Facts
Calories 206
Calories from Fat 104 (50%)
(18%)Total Fat 12g
(8%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
(0%)Cholesterol 0mg
(13%)Sodium 314mg
(15%)Potassium 534mg
Total Carbohydrate 24g
(13%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(6%)Protein 3g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.