Easy Roasted Potato Salad
Roasted potato salad is a delicious Whole30 compliant side dish. This recipe relies on ingredients other than mayonnaise to create a rich flavor.
Servings 6 people
For the salad
- 2 lb baby potatoes cut in quarters
- 1 tbsp olive oil
- 1 tsp dried or fresh thyme
- Salt and black pepper to taste
- 3 tbsp chopped cooked bacon see recipe HERE.
Preheat oven to 400 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
In a large bowl, add potatoes, olive oil, thyme, salt and black pepper. Mix everything very well to combine.
Place the potatoes in a single layer on the prepared baking sheet.
Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
While potatoes are in the oven, make the dressing. Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
When potatoes are done, place in a serving side, drizzle dressing over potatoes and top with chopped bacon.
Serving: 1/6 | Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 487mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g