Roasted Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potato salad features warm potatoes with a tangy mustard-lemon vinaigrette, finished with creamy goat cheese and fresh chives. It's a sophisticated side dish ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2-3 pounds Yukon gold potatoes (unpeeled and cut into wedges (or cubes))
- 2 tablespoons olive oil
- Coarse kosher salt and black pepper
- 2 teaspoons Dijon mustard
- 1 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar (see note)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Pinch of black pepper
- Crumbled goat cheese (optional, see note)
- Finely chopped fresh chives
- Cooked (crumbled bacon)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 768mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 964mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.