Lemon and Herb Roasted Potato Salad
recipe by Sabrina W. for eat.drink.and be merry.
yields 10 servings
2 lb bag of baby yellow potatoes, halved
1/2 cup thinly sliced yellow onion
1/2 cup chopped parsley
1 1/2 tablespoons freshly ground lemon pepper seasonings (or 1 teaspoon lemon zest and freshly ground pepper)
1/3 cup sliced green onions
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon sea salt
1 teaspoon ground pepper
Preheat oven to 400 degrees.
Spray a baking sheet with cooking spray and toss potatoes with 1 tablespoon olive oil, salt, and pepper. Top with onions and bake for 30 minutes covered.Stir halfway through. Remove foil and roast for 10 to 15 minutes, or until fork tender.
Transfer to serving bowl, toss olive oil, vinegar, lemon pepper seasonings, green onions and parsley. Serve warm or at room temperature.