Roasted Potato Salad
Ingredients
- 2 (24-oz) pkg tri-color small potatoes
- ⅓ cup plus 2 Tbsp olive oil, divided
- ¼ cup white wine vinegar
- 1 shallot, minced
- 1 Tbsp whole-grain mustard
- 1 Tbsp honey
- 1 fennel bulb, thinly sliced
- 8 green onions, thinly sliced
- 1 cup pitted kalamata olives
- ¼ cup chopped fresh dill
Instructions
- Preheat oven to 425°F.
- Cut any large potatoes in half. Toss together potatoes and 2 Tbsp oil; season lightly with salt and pepper. Arrange in a single layer on greased baking sheets.
- Bake 25 minutes or until lightly browned and tender.
- Meanwhile, whisk together ⅓ cup oil, vinegar, shallot, mustard, honey, and 1 tsp each salt and pepper in a large bowl.
- Add hot potatoes, fennel, green onions, olives, and dill; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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