• 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

Instructions

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.

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