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Clean Eating Baby Potato Salad |
Ingredients
- 1 pound of peewee potatoes, poked with a fork (or baby potatoes halved)
- 1 TBSP olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ TBSP Italian seasoning
- ¼ cup of apple cider vinaigrette
- 2 TBSP red onion, finely chopped
Directions
- Preheat oven to 400 degrees. Combine potatoes, olive oil, salt, garlic powder and Italian seasoning in a Ziploc bag. Shake to combine and coat potatoes. Place on a baking sheet and cook in oven for 20-25 minutes, shaking once at about 15 minutes.
- Remove from oven and transfer to a mixing bowl. Immediately combine with vinaigrette and red onions. Serve warm.
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