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Roasted Potato Salad with Lemon and Dill - Weekday Cooking Recipe Video
|White potato||5 Medium, cut into bite sized chunks|
|Garlic head||1 Medium|
|Fresh dill||1 Tablespoon|
|Juice of lemon||1 Medium|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Parmigiano reggiano||1⁄4 Cup (4 tbs)|
|Lemon wedges||2 Medium (For the garnish)|
|Salt and pepper||To Taste|
|Extra virgin olive oil||1 Tablespoon (or as needed)|
Calories 226 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 11.1 mg3.7%
Sodium 140.9 mg5.9%
Total Carbohydrates 29 g9.6%
Dietary Fiber 3.9 g15.4%
Sugars 2 g
Protein 5 g9.7%
Vitamin A 4.9% Vitamin C 66.2%
Calcium 9.2% Iron 6.1%
*Based on a 2000 Calorie diet
1. Taking baking sheet, spread out the chopped potato pieces and garlic head tossed in some extra virgin olive oil in it. Put them in an oven heated to 400 F and roast them til they turn golden brown.
2. Once done transfer the potatoes to a mixing bowl while they are still hot. Toss the rest of the ingredients with the potatoes while they are still hot.
3. Season with salt and pepper to taste.
4. Serve the roasted potato salad with a nice steak, chicken or fish.