Rosemary Roasted Potato Salad (WW recipe)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.1 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Rosemary Roasted Potato Salad (WW recipe) calories by ingredient
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Number of Servings: 6

Ingredients

    1 1/2 pound(s) uncooked red potatoes, scrubbed and cut into 1" pieces
    2 tsp olive oil
    1 tsp rosemary, chopped (or a bit more dried and rubbed will do)
    1 item(s) bell pepper(s), thinly sliced (can also use less if desired), red,
    1 medium onion(s), chopped
    1/4 cup(s) fat-free mayonnaise
    2 tsp balsamic vinegar
    1 tsp Dijon mustard
    1/4 tsp kosher salt
    1/8 tsp black pepper

Tips

WW P+ value = 3


Directions

Preheat the oven to 450. Spray a large rimmed baking sheet with nonstick spray.
Place the potatoes on the baking sheet; add 1 1/2 tsp of the oil, and the rosemary and toss to coat. Arrange the potatoes in a single layer and roast until the bottoms are deep golden and crisp, about 15 minutes.
Meanwhile, toss the bell pepper, onion, and remaining 1/2 tsp oil together in a medium bowl. Add to the baking sheet and bake, turning occassionally, until the potatoes are crisp and the pepper and onion are tender, 15-20 min longer. Let cool 20 min.
Whisk the mayo, vinegar, mustard, salt and pepper together in a largw bowl. Add the ptato mixture and toss to coat.


Serving Size: 1 serving = approx 2/3 C

Number of Servings: 6

Recipe submitted by SparkPeople user TAHITILADY.

TAGS:  Side Items |

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