Roasted Potato Salad
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Roasted Potato Salad
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Roasted potatoes, garlic and rosemary tossed with dijon mustard and lemon juice
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Ingredients
- 2 pounds russet potato cut into bite-size pieces
- 6 garlic cloves
- 2 prigs rosemary fresh
- 4 tablespoons olive oil
- 2 tablespoons parsley chopped, fresh
- 2 teaspoons Dijon mustard
- lemon juice of half
- salt to taste
Instructions
- Preheat the oven to 400 degrees.
- Combine the potatoes, garlic, rosemary and olive oil in a large mixing bowl. Toss well so that the potatoes are coated with the oil.
- Place in a single layer on a large baking sheet and cook for 25-30 minutes or until the potatoes are cooked through and lightly browned.
- Meanwhile combine the fresh parsley, mustard, lemon juice and salt in a large mixing bowl.
- Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.
Notes
Nutrition Information
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Serving
1
Calories
312kcal
(16%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Sodium
42mg
(2%)
Potassium
979mg
(21%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
174IU
(3%)
Vitamin C
17mg
(19%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 312kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 42mg | 2% |
| Potassium | 979mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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