Ingredients for Baked Light Potato Salad In A Jiffy
- Egg
- Idaho Potatoes
- Celery
- Onion
- Green Olives
- Miracle Whip Light
- Mustard
How to Make Baked Light Potato Salad In A Jiffy
- Preheat your oven to 400°F (200°C).
- Wash and halve or quarter the potatoes if necessary. Toss potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until the potatoes are tender and slightly golden.
- While the potatoes are baking, prepare the dressing by whisking together mayonnaise, mustard, and apple cider vinegar in a medium bowl.
- Once the potatoes are cooked, let them cool slightly before gently mixing them with the prepared dressing, celery, red onion, and parsley.
- Season with additional salt and pepper to taste.
- Serve warm or at room temperature. Enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
25g
Fat
7g
Carbs
13g