Roasted Potato Salad
Per ServingRoasted Potato Salad |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 185 | |
| Fat | 3 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 36 | g |
| Fiber | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 305 | mg |
| Potassium | 910 | mg |
| Protein | 4 | g |
| Phosphorus | 125 | mg |
| Choices: Starch 2, Carbohydrate 0.5 | ||
- Makes: 6 servings
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
Ingredients
| Parchment paper | ||
| 2 1/2 | lbs. | small new potatoes, washed and cut into quarters |
| 1 | med. | sweet onion (such as Vidalia), peeled, halved, and cut into 1/2-inch slices |
| 1 | Tbsp. | olive oil |
| 1 | Tbsp. | Dijon mustard |
| 1/2 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| Dressing | ||
| 2 | Tbsp. | balsamic vinegar |
| 2 | Tbsp. | nonfat mayonnaise |
| 1 | tsp. | honey |
| 1/4 | cup | fresh minced parsley |
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the potatoes, onions, olive oil, mustard, salt, and pepper. Arrange the potatoes and onions on the baking sheet in a single layer. Roast for 30 to 35 minutes, or until tender and cooked through. Add the potatoes and onions to a large bowl.
- In a small bowl, whisk together the vinegar, mayonnaise, and honey. While the potatoes are still warm, add the dressing and mix well. Fold in the parsley and mix well. Cover and refrigerate until serving time.
