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Roasted Greek-style Baby Potato Salad

8 to 10 servings
Salads

Characteristics

Gluten Free Low Sodium Ethnic Cuisine High Fibre Vegetarian No Added Sugars Featuring BC Products

Nutritional Facts Per Serving

149
Calories
3.7 g
Protein
9.7 g
Carbs
9.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 149
  • Fat 11.4 g 17 %
    • Saturated   2.8 g
    • + Trans 0.1 g 3 %
  • Cholesterol 6 mg
  • Sodium   54 mg 2 %
  • Carbohydrate 9.7 g 3 %
    • Fibre   9.7 g 7 %
    • Sugars   7.6 g
  • Protein 3.7 g
    • Vitamin A 5 %
    • Vitamin C 22 %
    • Calcium 3 %
    • Iron 5 %

Method

  1. Preheat oven to 375˚F. Line a large sided baking sheet with parchment paper. Place potatoes in a bowl and toss in oil, cumin, and cayenne. Spoon potatoes onto the baking sheet and sprinkle with salt.
  2. Roast potatoes 30 minutes, and then mix in the garlic and roast 15 minutes more, or until just tender. Let potatoes cool to room temperature.
  3. When cooled, place potatoes and the oil left in the pan into a large salad bowl. Add the remaining ingredients and toss to combine. Serve now, or cover and refrigerate the salad until needed.

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