Try this Roasted Fingerling Potato Salad with Lemon and Thyme recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled. Makes 6 servings.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 137 | ||
Calories from Fat: 37 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.7mg | 6 % | |
Potassium 551.4mg | 15 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 19.7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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