Roasted Fingerling Potato Salad with Lemon and Thyme

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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
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


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.

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