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.




  • 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.

  • 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, (2 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 0 mg cholesterol, 579 mg sodium, 27 g carbohydrates, 3 g fiber, 3 g sugar, 3 g protein.