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Roasted Fingerling Potato Salad with Lemon and Thyme

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

Roasted Fingerling Potato Salad with Lemon and 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 versus chocolate. Coleslas versus 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.

Fingerling Potatoes by FamilySpice.com

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!

Roasted Fingerling Potatoes by FamilySpice.com

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.

Roasted Fingerling Potatoes by FamilySpice.com

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.

Making Dressing for Roasted Fingerling Potato Salad with Lemon and Thyme by FamilySpice.com

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.

Mixing up Roasted Fingerling Potato Salad with Lemon and Thyme by FamilySpice.com

Roasted Fingerling Potato Salad with Lemon & Thyme

Author:

Laura Bashar

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: