Diabetes Forecast

Roasted Potato Salad

Per Serving

Roasted Potato Salad

Makes: 6 servings
Serving Size: 1/2 cup
Calories 185
Fat 3 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 0 mg
Sodium 305 mg
Potassium 910 mg
Protein 4 g
Phosphorus 125 mg
Choices: Starch 2, Carbohydrate 0.5
  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes


Parchment paper
2 1/2 lbs. small new potatoes, washed and cut into quarters
1 med. sweet onion (such as Vidalia), peeled, halved, and cut into 1/2-inch slices
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 Tbsp. balsamic vinegar
2 Tbsp. nonfat mayonnaise
1 tsp. honey
1/4 cup fresh minced parsley


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the potatoes, onions, olive oil, mustard, salt, and pepper. Arrange the potatoes and onions on the baking sheet in a single layer. Roast for 30 to 35 minutes, or until tender and cooked through. Add the potatoes and onions to a large bowl.
  2. In a small bowl, whisk together the vinegar, mayonnaise, and honey. While the potatoes are still warm, add the dressing and mix well. Fold in the parsley and mix well. Cover and refrigerate until serving time.

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