Go BackPrint
How to Make Roasted Potatoes Salad
This roasted potatoes salad is a rustic and flavorful side dish. Potatoes are roasted with some spices and served on a bed of arugula, creating an exciting variety of flavors on one plate.
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Course: Side DishCuisine: Global
Servings: 4 servings
Calories: 233 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (11)
- 24 oz baby potatoes cut in half
- 2 oz arugula
- 1/2 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tbsp parsley chopped, divided
- 1 tbsp shallot chopped
- 1 tbsp lime juice
- 1 tbsp honey
- 2 tsp traditional Dijon mustard
- 1/2 tsp pepper divided
- 1/4 tsp salt
INSTRUCTIONS
1
Put the baby potatoes in a bowl and cover them with a microwave-safe plastic wrap. Microwave for 12 minutes.
2
Make the dressing: Combine 1 1/2 tbsp olive oil, 1/4 tsp salt, 1/2 tbsp red wine vinegar, 1 tbsp lime juice, 1/4 tsp pepper, 1 tbsp honey, 2 tsp mustard, 1 tbsp parsley, and 1 tbsp shallot in a bowl. Mix well.
3
Take out the baby potatoes, and add 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper. Mix gently and bake in the oven at 475°F for 12 minutes. Take out the baby potatoes and let them rest.
4
Serve with arugula, drizzle the dressing, and enjoy.
Nutrition
Serving: 1 serving | Calories: 233kcal | Fat 11g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Sodium 240mg | Potassium 775mg | Carbohydrate 33g | Fiber 5g | Sugar 7g | Protein 3g | Vitamin A 522IU | Vitamin C 22mg | Calcium 44mg | Iron 1mg