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Roasted Fingerling Potato Salad with Lemon and Thyme


This savory fingerling potato salad is elevated with the refreshing flavors of lemon and thyme for a twist on an old classic. 


1 1⁄2Poundfingerling potatoes, cut into 1/2-inch circles
1Mediumred bell pepper, cut into 1-inch cubes
1Mediumred onion, cut into 1-inch cubes (do not separate layers)
4TablespoonExtra virgin olive oil
1⁄2TeaspoonKosher salt
1⁄4Cuplight or olive oil based mayonnaise
1 1⁄2TablespoonLemon juice
2Teaspoonfresh thyme leaves
1 1⁄2Teaspoonlemon zest


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.  


Calories: 210 Fat: 12g Cholesterol 5mg Sodium: 330mg Vitmain C: 1.1% Carbohydrates: 24g Fiber: 2g Protein: 3g Potassium: 81mg


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time25 minutes
Cook time25 minutes