The Daring Cooks: Roasted Fingerling Potato Salad with Lemon & Thyme

This Roasted Fingerling Potato Salad with Lemon & Thyme is tastes even better than the ‘ole boiled mushy version.
Roasted Fingerling Potato Salad with Lemon & Thyme by FamilySpice.com

Growing up, my brother and I drove my mom crazy at the dinner table. We were opposites, you see. For the holidays, I liked turkey, my brother liked ham. I hated ham, still do today. Too salty. But, my mom thought we did this on purpose. She still (to this day) makes both ham and turkey for Thanksgiving and Christmas when we get together. The same thing with ice cream, vanilla vs chocolate. Coleslaw vs potato salad.

Of course, we didn’t do it on purpose. Our taste preferences are still the same, although now I just don’t care for ice cream at all. So you have to understand my distaste for this month’s daring cooks challenge.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

My distaste for potato salad is based on the classic American version: mushy potatoes swimming in mayonnaise. Very blah, very icky and very tasteless.

I still had fingerling potatoes given to be me by the Idaho Potato Commission (seriously, 10-lbs goes a long, LONG way!), so I chose to make my potato salad my favorite way.

Roasted.

I roasted 1/2-inch rounds of fingerling potatoes with bigger chunks of red bell peppers and red onions. For my dressing, I still wanted something mayonnaise based, to give it that American flair.

Yes, Americans DO have flair.

To lighten things up, I used light mayo, mixed with some EVOO. And with all things lower in fat and calories, I upped the flavor factor by adding lemon zest, lemon juice and fresh thyme, which is taking over my vegetable garden.

Roasted Fingerling Potato Salad with Lemon & Thyme

Don't boil away the flavor and nutrients in your potatoes, roast them. And with this tangy dressing, you won't miss all the mush and calories in traditional potato salad. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1 1/2 lb fingerling potatoes, cut into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1/2 red onion, cut into 1-inch chunks
  • 3 TBS extra virgin olive oil
  • 1/2 tsp salt, kosher
  • 1/4 tsp black pepper, ground
  • 1/4 cup mayonnaise, *
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp lemon zest, grated
  • 1 1/2 TBS lemon juice
  • 2 tsp thyme, fresh
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 425ºF.
  2. Combine in a bowl:
    • 1 1/2 lb fingerling potatoes , cut into 1/2-inch rounds
    • 1 red bell pepper , cut into 1-inch chunks
    • 1/2 red onion , cut into 1-inch chunks
    • 3 TBS extra virgin olive oil
    • 1/2 tsp salt, kosher
    • 1/8 tsp black pepper, ground
  3. Place vegetables in one layer in a roasting pan. Keep onions in chunks, do not separate into singles or they will burn.
  4. Bake until potatoes start to brown, about 20-25 minutes.
  5. In the meantime, make the dressing by whisking together:
    • 1/4 cup mayonnaise , *
    • 2 tsp extra virgin olive oil
    • 1 1/2 tsp lemon zest , grated
    • 1 1/2 TBS lemon juice
    • 2 tsp thyme, fresh
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  6. Let roasted vegetables cool to room temperature, about 10 minutes, and then mix with dressing.
  7. Serve at room temperature or chilled.

Notes:

Cooking Tips: * To lower calories, low-fat mayonnaise can be used. You can also add 1-2 TBS of stone ground mustard for an extra kick!

Prep Time:

Yield: Serves 4

Cook Time:

Roasted Fingerling Potato Salad with Lemon & Thyme Detail

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17 Responses to The Daring Cooks: Roasted Fingerling Potato Salad with Lemon & Thyme

  1. Margie at #

    Fingerling potatoes always seem festive! Your roasted potato salad looks awesome. It has TONS of flair!

  2. I love your finished photo, completely drew me in. Yum!

  3. I love the idea of roasting the potatoes..and the flavors you used are yummy…great job on the chellenge

  4. Melanie at #

    Mhm, roasting makes all potatoes better! I like the idea of thyme and lemon too. I'll have to try this one.

  5. Lemon and Thyme is such a great combo on so many things!! Great salad!

  6. Ooohh – that looks delicious! Fingerling potatoes are so fun, and such a great idea for this month's challenge! Great job.

  7. chef_d at #

    Yum your version looks delicious! Great job on this month's challenge!

  8. Love the idea of light american version of potato salad, thanks for sharing and good luck with the conteast.

  9. I love your roasted potato salad – thyme and potatoes is just the bee's knees! Yum!

    And I'm 100% with you on 'normal' potato salad – still can't bear to look at the stuff even though I am a bit of a potato maniac.

  10. Mmmm – love the roasted potatoes and vegetables – sounds really great. Would definitely add lots of flavour!

  11. I love your take on potato salad. I'm an old fashioned type myself but I also love twist or different ingredients in potato salad. Great photo too Laura 🙂

  12. First time hearing "roasted" potato salad and as a potato lover, I'm so looking forward to try this! Your mom is very nice cooking BOTH dishes of her kids like! Beautiful picture!

  13. Thanks, everyone for the compliments. This was something I made on the fly and was happy with how it turned out.

    RFR: I didn't have yogurt in the fridge so I didn't use it. As you know, us middle-easterners have this thing about hot/cold foods. I was always told not to mix lemon juice with yogurt. But, not everyone follows "the rules!"

  14. RFR at #

    Beautiful colors! Do you think I could use yogurt maybe? or not?

  15. VegSpinz at #

    Nothing better than fingerling or baby potatoes- delicious and colorful!

  16. Renata at #

    I'm impressed with the delicious looks of your salad. Specially because you roasted the potatoes. Looks fantastic!

  17. Wendy at #

    This looks SO GOOD! This would be the perfect side dish for the lemon-thyme roasted chicken I made for my Foodbuzz/Electrolux party last weekend. Saving this one!!I just joined Daring Cooks, so my first go-round is for July…so excited!!

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