Roasted Potato Salad with Vegetables
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Roasted Potato Salad with Vegetables calories by ingredient
Introduction
This is a beautiful and flavorful potato salad that is great to take along to a BBQ, and a much healthier option than traditional mayonnaise-laden potato salads. Roasting brings out the flavors of the potatoes, and adding corn, tomatoes, peppers and onions lightens up the salad while adding flavor, colour, and good nutrition. This is a beautiful and flavorful potato salad that is great to take along to a BBQ, and a much healthier option than traditional mayonnaise-laden potato salads. Roasting brings out the flavors of the potatoes, and adding corn, tomatoes, peppers and onions lightens up the salad while adding flavor, colour, and good nutrition.Number of Servings: 12
Ingredients
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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, chopped
1 medium red onion, vertically sliced (about 1.5 cups)
1 tbsp. olive oil
Dressing
2 tbsp. olive oil
2 tbsp. whole-grain Dijon mustard
3 tbsp. cider vinegar
1/2 tsp. hot sauce (e.g., Tabasco)
1/4 tsp. salt
1 tsp. maple syrup (or 1/2 tsp. sugar if you don't have maple syrup on hand)
Mix In
2 cups cherry tomatoes, halved
1/2 cup chopped fresh herbs (I used flat-leaf parsley)
Directions
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.