Friday, September 21, 2012

Roast Potato Salad

Roast Potato Salad

4 large redskin potatoes, scrubbed and cut into potato salad size chunks
2 tablespoons real bacon bits
1 very heaping tablespoon lite mayo
Salt & FG pepper
1 small tomato
The juice of 1/2 lemon

Spray a non stick baking sheet with Olive Oil Pam. Put the potatoes on in single layer,  Spritz with more Olive Oil Pam toss, season with Salt & Pepper, toss again, roast in a 400 degree oven  until golden brown, take out, let cool to room temp.

Cut the top off the tomato and scoop out the inside and discard, then dice it very finely
 Then, whisk the mayo, lemon, and pepper and pour over the potatoes, add tomatoes and bacon, toss

Tomatoes and Potatoes are in the same family,  the diced tomato in this recipe enhances the flavor of the potatoes and makes them stand out.


Yummy. Think I'll try this for our family dinner tonight. Something different but can't forget to cook a pot of rice...just in case. ;-D