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.
Preheat the oven to 400 degrees F.
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.
Bake for 30 minutes or until browned.
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.
When the potatoes come out of the oven, pour over the dressing, then stir to combine.
Add green onions or parsley to garnish, then serve, and enjoy!
- 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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