Oven-roasted Potato Salad

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  • 270 cal
  • 12g fat (3g sat)
  • 10mg chol
  • 530 sodium
  • 34g carb
  • 4g fiber
  • 4g sugars
  • 7g protein


  • 2 pounds baby red, purple or Yukon gold potatoes (or a combination), quartered
  • 4 slices bacon, diced
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 3 tablespoons apple cider vinegar
  • 1 cup plain, whole-milk yogurt
  • 1 tablespoon stone ground mustard
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 1/2 cup sliced sweet or spicy pickled peppers


Preheat oven to 425° F.

Toss together potatoes, bacon, shallots, garlic, oil, salt and pepper on a rimmed baking sheet. Spread vegetables in a single layer and roast until bacon is crisp and potatoes are browned and tender, about 20 minutes.

Remove the pan from the oven and stir vinegar into the still-hot pan, scraping the bottom of the pan to release browned bits. Let potato mixture cool slightly.

Meanwhile, in a small bowl, whisk together yogurt, mustard and fresh herbs. Drizzle yogurt sauce over potato mixture. Add peppers and toss gently to coat. Serve warm.

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