Hot Rosemary Potato Salad
Thick slices of warm potato coated in a rosemary and garlic dressing.
Ingredients
- 1 1/2 lb potatoes, unpeeled
- 1 tsp olive oil
- 1 tsp rosemary
- 1 tsp crushed garlic clove
- 1/4 cup fat-free mayonnaise
- 3 Tbsp finely chopped spring onions
- 1/2 red bell pepper, roughly chopped
Directions:
Preheat oven to 400ºF.
Wash potatoes and cut into thick slices. Combine potatoes and olive oil in a large baking dish; mix well to lightly coat potatoes in oil. Sprinkle potatoes with rosemary and garlic.
Bake in a preheated oven for 45 minutes or until tender, turning occasionally. Remove the potatoes from oven and arrange on a flat serving dish.
Sprinkle half the shallots over the potatoes and top with mayonnaise. Finish with remaining shallots and garnish with red pepper or olives.
Variations:
As a garnish, replace red bell pepper with sliced olives, if desired.
Serving suggestion is not included in the nutritional analysis.