Roasted Potato and Red Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 15 minutes Stand: 15 minutes Cook: 40 minutes Ingredients:
1 1/2 pounds small round red potatoes |
1 tablespoon minced fresh rosemary |
1/4 teaspoon freshly ground pepper |
1/4 cup reduced-fat olive oil vinaigrette, divided |
olive oil-flavored vegetable cooking spray |
1/3 cup reduced-fat mayonnaise |
2 tablespoons freshly grated asiago (or parmesan) cheese |
1 (12-ounce) jar roasted red peppers, drained, rinsed, and cut into 1-inch pieces |
Directions:
1. Cut potatoes into 1-inch pieces. Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl. Add 2 tablespoons vinaigrette; toss well. Let stand 15 minutes.
2. Place potato mixture in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 to 45 minutes or until potato is tender. Let cool slightly.
3. Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well. Add roasted potato mixture and roasted pepper; toss lightly.
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