Light & Healthy Roasted Potato Salad
 
Prep time
Total time
 
Adapted from Skinny Taste Baby Red Potato Salad - http://www.skinnytaste.com/2009/06/baby-red-potato-salad.html
Serves: 6
Ingredients
  • 4 cups baby potatoes, cut in small pieces
  • ½ cup green bell pepper, finely diced
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tsp dijon mustard
  • 1 tsp dill pickle juice
  • 1 tbsp red wine vinegar
  • 1½ tbsps light organic mayonnaise
  • salt and fresh pepper
Instructions
  1. Preheat the oven to 400 degrees and line a pan with parchment paper.
  2. Place the potatoes on the pan, evenly, cut side down, and sprinkle with salt and pepper.
  3. Roast the potatoes for 15 minutes, flip and roast for 10 more minutes.
  4. While the potatoes are roasting prepare the dressing by combining the mustard, pickle juice, vinegar, and mayonnaise in a bowl then place in the fridge to chill.
  5. When the potatoes are finished, add to a bowl and place in the refrigerator to chill for 20 minutes.
  6. After the potatoes are chilled combine them with the bell pepper, green onion, chopped dill, and pour the dressing over, stirring well to coat.
  7. Enjoy!
Notes
If you prefer a "warm potato salad", while the potatoes are hot from the oven, add in the remaining ingredients and the dressing (do not chill dressing ahead of timeand serve immediately.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/light-healthy-roasted-potato-salad/