Penn Herb Wellness Guide
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 425F.
- 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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered 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.