Roasted Potato Salad
Try this Roasted potato salad for your next cookout! Baby, bite-size potatoes and grape tomatoes are roasted then tossed with fresh herbs, red onion and a light lemony vinaigrette.
Servings: 4 Servings
Ingredients
- 1 ½ pounds baby potatoes
- 14 ounces grape tomatoes
- 2 tablespoons olive oil
- Salt and pepper
- ½ cup chopped red onion
- ¼ cup snipped fresh chives
- 2 tablespoons fresh thyme leaves
- 3 to 6 tablespoons Preserved Lemon Vinaigrette OR buttermilk ranch dressing
Instructions
- Heat the oven to 425°F
- Place the potatoes and tomatoes in a large bowl, toss with the olive oil and spread out on a rimmed baking sheet. Sprinkle with salt and pepper then transfer the pan to the oven and roast the vegetables until the potatoes are golden, fork-tender and the tomatoes have burst, about 15-18 minutes.
- Remove from the oven and allow to cool for 10-15 minutes.
- Transfer the potatoes and tomatoes to a large bowl and add the onions, chives, and thyme leaves.
- Toss the potato salad with 1/4 cup of the preserved lemon vinaigrette or ranch dressing and serve either warm or chilled.
Notes
- Options for other herb choices would be fresh rosemary, tarragon, parsley, or mint.
- Options for a different vinaigrette or dressing are: Caesar dressing, orange champagne dressing, blue cheese dressing, or Greek salad dressing.
- If you make the preserved lemon vinaigrette, be sure to rinse the lemon rind well before adding it to the blender.
- Additional salt will not be needed in the lemon vinaigrette.
- The lemon vinaigrette will keep in a lidded glass container for up to 2 weeks.
- Nutritional value is for the salad only. 1 tablespoon of the vinaigrette is 133 calories and 14 grams of fat.
Nutrition
Serving: 1 | Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 152mg | Fiber: 2g | Sugar: 4g
