Roasted Provincial-Style Potato Salad
Roasted Provincial-Style Potato Salad takes about 45 minutes from beginning to end. This recipe makes 4 servings with 378 calories, 5g of protein, and 21g of fat each. For $2.23 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It works well as a side dish. Head to the store and pick up new potatoes, garlic cloves, lavender, and a few other things to make it today. It is brought to you by Foodista. The Fourth Of July will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is good. Try Roasted Provincial-Style Potato Salad, Roasted Provincial-style Potato Salad, and Provincial Potato Salad for similar recipes.
- Serves: 4
- Time: 45 Mins
- Category: side dish
- Health Rating: 9.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
capers | 2.0 | Tbs | None |
 |
dijon mustard | 4.0 | teaspoons | None |
 |
lavender | 2.0 | teaspoons | None |
 |
garlic cloves | 2.0 | None | |
 |
mayonnaise | 112.0 | milliliters | None |
 |
new potatoes | 907.185 | grams | None |
 |
rosemary | 2.0 | teaspoons | None |
 |
salt and pepper | 4.0 | servings | None |
 |
shallot | 1.0 | None | |
 |
thyme | 2.0 | teaspoons | None |
capers
Qty: 2.0
Metric: Tbs
Price: None
dijon mustard
Qty: 4.0
Metric: teaspoons
Price: None
lavender
Qty: 2.0
Metric: teaspoons
Price: None
garlic cloves
Qty: 2.0
Metric:
Price: None
mayonnaise
Qty: 112.0
Metric: milliliters
Price: None
new potatoes
Qty: 907.185
Metric: grams
Price: None
rosemary
Qty: 2.0
Metric: teaspoons
Price: None
salt and pepper
Qty: 4.0
Metric: servings
Price: None
shallot
Qty: 1.0
Metric:
Price: None
thyme
Qty: 2.0
Metric: teaspoons
Price: None
Instructions
Step 1: Preheat the oven to 400*.
Equipment:
- oven
Step 2: Cut each potato into bite-size pieces.
Ingredients:
- potato
Step 3: Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.Shake the pan to spread the oil around; then roast for 30-40 minutesuntil golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo.
Ingredients:
- salt and pepper
- fresh herbs
- potato
- capers
- garlic
- spread
- shake
- mayonnaise
- cooking oil
Equipment:
- baking sheet
- oven
- frying pan
Step 4: Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brineits really salty!Cover and refrigerate until ready to serve.
Ingredients:
- juice
Step 5: Serves 4+.
Dietary Information
- Vegetarian
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 378.14 kcal | 18.91% |
| Fat | 21.41 g | 32.95% |
| Saturated Fat | 3.37 g | 21.05% |
| Carbohydrates | 42.34 g | 14.11% |
| Net Carbohydrates | 36.61 g | 13.31% |
| Sugar | 2.52 g | 2.8% |
| Cholesterol | 11.76 mg | 3.92% |
| Sodium | 552.08 mg | 24.0% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 5.49 g | 10.98% |
| Vitamin C | 47.77 mg | 57.9% |
| Vitamin K | 51.08 µg | 48.65% |
| Vitamin B6 | 0.72 mg | 36.01% |
| Potassium | 1003.01 mg | 28.66% |
| Fiber | 5.73 g | 22.9% |
| Manganese | 0.43 mg | 21.74% |
| Magnesium | 59.57 mg | 14.89% |
| Phosphorus | 148.09 mg | 14.81% |
| Copper | 0.28 mg | 14.24% |
| Vitamin B1 | 0.2 mg | 13.46% |
| Iron | 2.31 mg | 12.86% |
| Vitamin B3 | 2.49 mg | 12.43% |
| Folate | 41.73 µg | 10.43% |
| Vitamin B5 | 0.77 mg | 7.67% |
| Vitamin E | 1.0 mg | 6.65% |
| Vitamin B2 | 0.09 mg | 5.56% |
| Zinc | 0.81 mg | 5.38% |
| Calcium | 49.54 mg | 4.95% |
| Selenium | 3.36 µg | 4.8% |
| Vitamin A | 88.76 IU | 1.78% |
