Roasted Potato Salad

Try this scrumptious new twist on an old favorite!

Everything is better with feta!

Healthy Tidbit: Potatoes are low in calories, fat, and cholesterol and they are a good source of fiber, potassium, and vitamin C.

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This potato salad with its slightly tangy dressing will be a hit at your next gathering. Save time by roasting the potatoes and making the simple dressing ahead of time. This recipe only makes 4 servings, so make extra because it is difficult to eat just one serving. Enjoy!

Roasted Potato Salad (4 servings)

Ingredients

Roasted Potatoes

• 4 cups diced gold potatoes (about 5 medium)

• Olive Oil spray

• salt and pepper to taste

Dressing

• 1 Tablespoon dijon mustard

• 1 Tablespoon olive oil

• 1 teaspoon fresh lemon juice

• 2 teaspoons apple cider vinegar (Note: Adjust up or down to control the tang.)

• 1/4 teaspoon black pepper

• 1/8 teaspoon salt

Optional Toppings

• Favorite herbs (dill is especially delicious on this salad)

• Goat cheese feta

• Bacon Crumbles

Directions

1. Preheat oven to 425°.

2. Rinse and cut potatoes. (Note: Leave skins on to increase fiber intake)

3. Place parchment paper on a 9x13 pan and spray with olive oil.

4. Spread potatoes in a single layer on pan.

5. Lightly spray potatoes with olive oil and sprinkle with salt and pepper.

6. Bake potatoes for 15 minutes, stirring halfway and bake another 15 minutes. (Note: Total baking time is 30 minutes, but may vary due to cut size and oven)

   

7. Remove potatoes from oven and cool completely before storing in an airtight container in refrigerator. (Note: This recipe is also delicious served warm right from the oven)

8. When ready to serve, whisk dijon mustard, fresh lemon juice, olive oil, vinegar, salt and pepper.

9. Place potatoes in serving bowl and drizzle with desired amount of dressing.

10. Serve salad with optional toppings.

Simple steps to reach your goals!