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.
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.