Roasted Potato Salad (Cooking Light)

TamTastic

Roasted Potato Salad


Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.


Potatoes:
2 teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled

Vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.


Yield: 8 servings (serving size: 1 cup)

CALORIES 210 (18% from fat); FAT 4.3g (sat 0.9g,mono 2.5g,poly 0.5g); IRON 2mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 37.7g; SODIUM 260mg; PROTEIN 5.5g; FIBER 4.2g

Cooking Light, OCTOBER 2005