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.

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; total fat 14g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterolmg; sodium 579mg; potassium 823mg; carbohydrates 27g; fiber 3g; sugar 3g; protein 3g; trans fatty acidg; vitamin a 248IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 40mg; iron 1mg.