Summer Roasted Potato Salad
Ditch those super creamy, mayo heavy, fat-laden potato salad for this light and healthy alternative!!
I am not always very accurate with my recipes as far as measurements. This is one of those…a little of this, a little of that and there you go…deliciousness.
Experiment. Make it how you like it and enjoy it!
3lb bag of red potatoes – washed and cut into bite-sized pieces
1 red pepper, diced
Feta cheese, crumbled
3 scallions
Salt, pepper, chili powder
Avocado oil
1/4 cup pumpkin seeds
Green dressing
DIRECTIONS:
Make the dressing ahead of time and set aside.
Heat oven to 400. Place potatoes on a baking sheet and drizzle with oil and seasonings. Use your clean hands to toss and evenly coat completely.
Place in the oven and bake for about 45 minutes, turning about every 15.
**For a crispier bite, finish under high broil for about 5-8 minutes. Watch carefully not to burn**
Remove potatoes from the oven and let them cool.
Place potatoes into a medium-sized bowl. Add the peppers, scallions, feta and pumpkin seeds.
Drizzle desired amount of dressing over the top and mix thoroughly to combine.
Place in the fridge for at least 30 minutes before eating.
TIP: You can add sundried tomatoes for some added flavor.