Don’t you just love potatoes? Baked potatoes, roasted potatoes, fried potatoes, boiled potatoes, potato salad. Doesn’t matter what kind of potatoes you’ve got, I’ll eat them, and I’ll bet your family is the same way. Today, now that spring has finally really and truly sprung, we’re going to whip up some fantatsically new potato salad for your next dinner at home or family function/potluck. We’re using fingerling potatoes, which aside from their funky colors (white, red, and purple), actually look like long slender fingers. These days, they’re easily found in the produce section of even the most basic grocery store.
Roasted Fingerling Potato Salad with Lemon and Thyme
Makes 6 servings
Prep time: 20 minutes
Cook time: 20 to 25 minutes
Cool time: At least 10 minutes
- 1 1/2 pounds fingerling potatoes (mixed colors), 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)
- 2 tablespoons olive oil (for potatoes)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/4 cup light mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 teaspoons olive oil (for dressing)
- 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 potatoes, red bell pepper, red onion, 2 tablespoons olive oil, 1/2 t. salt, and 1/4 t. pepper 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 and are cooked through. Allow to cool for at least 10 minutes.
Meanwhile, whisk together mayo, lemon juice, 2 t. olive oil, thyme, lemon zest, 1/4 t. salt and 1/8 t. pepper in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled.
Recipe created by Laura Bashar, Family Spice, www.familyspice.com
