Rosemary Roasted Potato Salad

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

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