Roasted Fingerling Potato Salad with Lemon and Thyme

Ready in 50 Minutes

Serving Size

6 Servings

Course Type

Salad

Recipe Details

Ingredients

  • Salad
  • 1 1/2 pounds Fingerling potatoes
  • 1 Red bell pepper
  • 1 Red onion
  • 3 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper
  • Dressing
  • 1/4 cup Light or olive oil based mayonnaise
  • 1 1/2 tablespoons Lemon juice
  • 2 teaspoons Extra virgin olive oil
  • 2 teaspoons Fresh thyme leaves
  • 1 1/2 teaspoons Lemon zest
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper

Directions

Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled. Makes 6 servings.