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    You are in: Home / Recipes / Roasted Warm Potato "salad" Recipe
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    Roasted Warm Potato "salad"

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kelly M.'s Note:

    But really, don't this of this as a salad...this recipe is a fabulous side dish! I like to eat it immediately, but it would be delicious at room temperature or cold. I didn't have new potatoes on hand so I used peeled regular potatoes cut into chunks and it came out great. From the cookbook "potatoes" by Annie Nichols.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
    3. 3
      Bake 25-30 minutes or until tender, turning the potatoes from time to time.
    4. 4
      Meanwhile, put all of the remaining ingredients in a large bowl, mix well, and season with salt and pepper (you can do this step ahead of time).
    5. 5
      Remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
    6. 6
      Toss the warm potatoes in the bowl of dressing and mix well.
    7. 7
      Serve either warm or cold.

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    Nutritional Facts for Roasted Warm Potato "salad"

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.2
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 217.8 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 4.9 g
    Sugars 4.3 g
    Protein 5.0 g

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