Name: Roasted Fingerling Potato Salad with Lemon and Thyme
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: Salad; 1 1/2 lbs Fingerling potatoes (cut into 1/2-inch circles); 1 Red bell pepper (cut into 1-inch cubes); 1 Red onion (cut into 1-inch cubes do not separate layers); 3 tbsp extra virgin olive oil; 1/2 tsp kosher salt; 1/8 tsp Pepper; 1/4 cup Light or olive oil based mayonnaise; 1 1/2 tsp Lemon juice; 2 tsp Fresh thyme leaves; 1/4 tsp kosher salt; 2 tsp extra virgin olive oil; 1 1/2 tsp Lemon zest

Roasted Fingerling Potato Salad with Lemon and Thyme

CourseSalad

Servings	Prep Time
6	20 min

Cook Time	Passive Time
25 min	45 min

Servings	Prep Time
6	20 min

Cook Time	Passive Time
25 min	45 min

Roasted Fingerling Potato Salad with Lemon and Thyme

CourseSalad

Servings	Prep Time
6	20 min

Cook Time	Passive Time
25 min	45 min

Servings	Prep Time
6	20 min

Cook Time	Passive Time
25 min	45 min

Ingredients

Salad
1 1/2 lbs Fingerling potatoes cut into 1/2-inch circles
1 Red bell pepper cut into 1-inch cubes
1 Red onion cut into 1-inch cubes do not separate layers
3 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp Pepper
1/4 cup Light or olive oil based mayonnaise
1 1/2 tsp Lemon juice
2 tsp Fresh thyme leaves
1/4 tsp kosher salt
2 tsp extra virgin olive oil
1 1/2 tsp Lemon zest

Servings:

Units:

Instructions

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.

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