Roasted Three Potato Salad
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2-1/2 pounds red, white and Yukon Gold potatoes
Vegetable cooking spray
2 tablespoons olive oil
1-1/2 teaspoons lemon pepper seasoning
1 cup diced red onion
3/4 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup prepared honey-mustard dressing
Bake at 425 degrees until potatoes are tender and golden, about 30 to 40 minutes, stirring half-way through cooking time. Remove from oven and cool 10 minutes. Transfer potatoes to a bowl. Add remaining ingredients and toss gently. Store covered in refrigerator. Let stand at room temperature before serving.
Makes 8 servings.
Recipe and image provided by the National Onion Association