Roasted Potato Salad with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:To Roast 3 lbs of baby potatoes or fingerling potatoes, cut in half or quarters depending on size (about 8 cups - you can substitute regular potatoes, chopped)1.5 cups corn (off cob, thawed from frozen, or canned)1 large bell pepper, chopped1 medium red onion, vertically sliced (about 1.5 cups)1 tbsp. olive oilDressing2 tbsp. olive oil2 tbsp. whole-grain Dijon mustard3 tbsp. cider vinegar1/2 tsp. hot sauce (e.g., Tabasco)1/4 tsp. salt1 tsp. maple syrup (or 1/2 tsp. sugar if you don't have maple syrup on hand)Mix In2 cups cherry tomatoes, halved1/2 cup chopped fresh herbs (I used flat-leaf parsley)
Directions:
Preheat oven to 425 degrees.
Place potatoes, corn, bell pepper and red onion in jelly roll pan and drizzle with olive oil, tossing to coat. Bake for 30 minutes, or until potatoes are tender, stirring periodically.
Meanwhile, mix dressing ingredients in measuring cup or jar.
Transfer roasted vegetables to a large bowl.
Pour dressing over roasted vegetables, stirring to coat.
Add cherry tomatoes and fresh herbs, and mix gently to combine.
Variations
Roast other seasonal vegetables along with potatoes
Use half sweet potatoes
Like most salads, you don’t really have the measure vegetable quantities, and feel free to vary the amounts
Serving Size: Makes 12 generous cups
Number of Servings: 12
Recipe submitted by SparkPeople user MANYSPARKS.
Preheat oven to 425 degrees.
Place potatoes, corn, bell pepper and red onion in jelly roll pan and drizzle with olive oil, tossing to coat. Bake for 30 minutes, or until potatoes are tender, stirring periodically.
Meanwhile, mix dressing ingredients in measuring cup or jar.
Transfer roasted vegetables to a large bowl.
Pour dressing over roasted vegetables, stirring to coat.
Add cherry tomatoes and fresh herbs, and mix gently to combine.
Variations
Roast other seasonal vegetables along with potatoes
Use half sweet potatoes
Like most salads, you don’t really have the measure vegetable quantities, and feel free to vary the amounts
Serving Size: Makes 12 generous cups
Number of Servings: 12
Recipe submitted by SparkPeople user MANYSPARKS.
Nutritional Info Amount Per Serving
- Calories: 113.4
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 123.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g
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