Side Delights™ Gourmet Petite Potatoes Potato’zanella
- 1.5 lbs. (1 bag) Side Delights™ Gourmet Petite Fusion Fingerling potatoes, halved lengthwise
- 1 tsp. olive oil
- ⅛ tsp. salt
- 1 C. halved cherry tomatoes
- 1 C. cucumber cut into chunks
- 1 C. chopped spinach leaves
- ½ C. chopped red onion
- 2 Tbsp. chopped basil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- ½ tsp. Dijon mustard
- ½ tsp. chopped garlic
- ⅛ tsp. each salt and black pepper
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
Place potatoes cut side down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.
Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients (1 tsp. olive oil, 1/8 tsp. salt, halved cherry tomatoes, cucumber chunks, spinach leaves, red onion, and basil). Mix well.
In a small bowl, whisk together the red wine vinegar, 1Tbsp. olive oil, dijon mustard, chopped garlic, 1/8 tsp each of salt and black pepper for the dressing. Drizzle over salad, and toss to coat. Dig in!
Calories: 150 | Fat: 5g | Sodium: 175mg | Carbohydrates: 25g | Fiber: 3.5g | Protein: 3g
Recipe courtesy of US Potato Board.