How To Make Zesty Roasted Potato Salad
Yukon potatoes roasted and coated in a tangy vinaigrette makes up this classic side dish! Whip up our filling potato salad in just under one hour.
Serves:
Ingredients
- 2lbYukon potatoes,scrubbed clean, cut into 2-inch chunks
- 1bell pepper,cut into 1-inch chunks
- 4tbspextra-virgin olive oil,divided
- ¾tspkosher salt,divided
- ¾tspfreshly ground black pepper,divided
- 1½tbspapple cider vinegar
- 2tspcoarse ground Dijon mustard
- green onions,or parsley, to garnish, optional
Instructions
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Preheat the oven to 400 degrees F.
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Combine the potatoes, bell peppers, 2 tablespoons oil, ½ teaspoon of salt, and ½ teaspoon of black pepper in a pan, then stir to coat.
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Bake for 30 minutes or until browned.
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Add the remaining 2 tablespoons oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, apple cider vinegar, and Dijon mustard in a small bowl. Stir well with a whisk.
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When the potatoes come out of the oven, pour over the dressing, then stir to combine.
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Add green onions or parsley to garnish, then serve, and enjoy!
Nutrition
- Calories: 153.48kcal
- Fat: 6.95g
- Saturated Fat: 0.97g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 20.94g
- Fiber: 2.91g
- Sugar: 1.53g
- Protein: 2.51g
- Sodium: 197.90mg
- Calcium: 16.76mg
- Potassium: 515.70mg
- Iron: 1.03mg
- Vitamin A: 23.47µg
- Vitamin C: 41.34mg
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