Roasted Fingerling Potato Salad with Lemon and Thyme – USPB

We’ve saved the best potato salad for last! There’s still “thyme” to squeeze in one more summer BBQ. You’ll be surprised and delighted with a burst of citrus flavor and a light touch of creaminess, all topped off with fresh thyme.


  • Salad
  • 1 1/2 lbs  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
  • Dressing
  • 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.

Cal: 210 Chol: 5mg Sodium: 330mg
Fat: 12g Vitamin C 110% Potassium: 81mg
Carb: 24 g Fiber: 2g Protein: 3g