Picnic

Roasted Potato Salad takes 10 minutes to prepare.

Roasted Potato Salad takes 25 minutes to cook.

Roasted Potato Salad makes 6 servings.

The ingredients for Roasted Potato Salad are:

Red Potato, 1 bag
Scallions, raw, 3 tbsp chopped
Shallots, 2 tbsp chopped
BUTTERBALL Thin & Crispy Turkey Bacon (3 slices = serving), 1 serving
Salt, 1 dash
Pepper, red or cayenne, .5 tsp
*Mrs. Dash's seasoning blend, 1 tsp
Garlic powder, 1 tsp
Honey Mustard, 1 tsp
*Creole Mustard, 3 tsp
*Bertolli Red Wine Vinegar, 1 tbsp
Olive Oil, 1 1tsp
cooking spray

Here is how you make Roasted Potato Salad:

Cut potatoes into medium sized wedges. Spray cooking spray onto your cookie sheet. Toss potatoes in olive oil, 1/2 of the red wine vinegar and spices. Spread onto cookie sheet and bake at 375 degrees for 25 minutes or until tender. Finely chop shallots and scallions. Mix creole and honey mustard with the remaining red wine vinegar. Place turkey bacon in oven for 5 minutes or until crispy. Chop bacon in small pieces.In a large bowl combine all ingredients and toss together and serve.Number of Servings: 6Recipe submitted by SparkPeople user NOAHSFITMAMA.

The nutritional information for Roasted Potato Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.2

• Total Fat: 2.1 g
• Cholesterol: 3.3 mg
• Sodium: 101.0 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 2.7 g
• Protein: 3.8 g