Rosemary Roasted Potato Salad
Prep Time 25 min
Cook Time 30 Min
Servings 6 to 8
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 lbs. red potatoes, diced into small chunks
- 1 red onion
- 1 1/2 tbsps. minced fresh rosemary
- 1/4 cup Crisco® Pure Vegetable Oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- Step 1
HEAT oven to 400°F. Spray a baking sheet with no-stick cooking spray.
- Step 2
TOSS potatoes, onion and rosemary in large bowl. Add oil, salt and pepper. Toss well to coat. Spread evenly on prepared baking sheet.
- Step 3
BAKE 20 to 30 minutes or until lightly browned and fork tender. Remove from oven; cool.
- Step 4
SPOON potato mixture into large serving bowl. Add remaining ingredients; stir to combine. Season with salt and pepper, if needed. Serve warm or chilled.
Serving size
(1/6 of recipe)
- Calories 300
- Calories from Fat160g
- Total Fat 18g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 640mg
- Potassium 0mg
- Total Carbohydrates 31g
- Dietary Fiber 3g
- Sugars 4g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet