Roasted Fingerling Potato Salad with Lemon and Thyme


At a Glance

  • Potato Type: Fingerling
  • Prep Method: Baked
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 6
  • Prep Time:
  • Ready Time:
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Long gone are the days spent waiting for potatoes to boil. Instead, follow five easy steps and roast fingerling potatoes with red bell peppers and red onions. Whisk in the lemon, thyme leaves and mayonnaise for a new-age twist on an old-time favorite.



  • 1 1/2 lbs. Side Delights® Fingerling potatoes, cut into 1/2-inch circles
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch cubes (do not separate layers)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper


  • 1/4 cup light or olive oil based mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper


Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled. Makes 6 servings.

Calories: 210 Fat: 12g Cholesterol: 5mg Sodium: 330mg Vitamin C: 1.1% Carbohydrates: 24g Fiber: 2g Protein: 3g Potassium: 81mg

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