Ingredients for Baked Light Potato Salad In A Jiffy
- Egg not used in recipe
- 6 medium Idaho potatoes
- 2 stalks celery, finely chopped
- 1/2 cup finely chopped red onion
- Green olives not used in recipe
- 1/2 cup Miracle Whip Light
- 2 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
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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!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
25g
Fat
7g
Carbs
13g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Salads Side Dishes Potatoes Vegetables Easy Microwave Low Fat Picnic Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Taste Mood To Go Equipment
