Thanks to the oil-lemon dressing you don't have to worry about this potato salad recipe sitting out for a couple hours at the barbecue like you do other mayo-based salads.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

hands-on:
10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a shallow roasting pan toss together potatoes, garlic, 1/4 cup of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, uncovered, 30 minutes or until very tender and brown, stirring twice. Remove; let cool. Place in a large bowl.

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  • Add celery to potatoes. In a small bowl whisk together lemon juice, remaining oil, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add to potato mixture; toss to coat. Sprinkle with paprika. Serves 6.

Nutrition Facts

239 calories; fat 14g; saturated fat 2g; carbohydrates 27g; mono fat 10g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 247.8IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 44.1mcg; sodium 579mg; potassium 823mg; calcium 40mg; iron 1.4mg.
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