Roasted Potato Salad
- 2 pounds new potatoes
- 4 tablespoons gluten-free, casein-free Italian dressing
- ½ red onion, chopped
- ¼ cup gluten-free, casein-free Parmesan cheese (optional)
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Cut raw potatoes into small bite-size pieces and toss with vinaigrette.
Arrange on a baking sheet and put into cold oven.
Heat up oven to 450ºF and roast potatoes about 20–30 minutes. Turn potatoes over about halfway through the roasting process to allow even roasting.
Remove from oven and toss with remaining ingredients.
MAKES 4 CUPS
Calories: 89 | Fat: 7 g | Protein: 2 g | Fiber: 1 g