Photo: Anna Pelzer
Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula
12 ingredients
10 min + 30 min
6
openrecipes
A simple, healthy and unbelievably flavorful side that works year-round. (Paleo and gluten-free!)
Estimated Nutrition (whole recipe, rough)
433
Calories
16g
Protein
22g
Fat
46g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Baby Red Potatoes
- 2-½ Tablespoons Olive Oil
- 1 pinch Kosher Salt
- 1 pinch Fresh Ground Pepper
- ⅓ pounds Thinly-sliced Pancetta
- 1 clove Garlic, Minced
- 1-½ teaspoon Dijon Mustard
- 1 Tablespoon Plus 1 Teaspoon Red Wine Vinegar
- 3-½ Tablespoons Olive Oil From The Sun-dried Tomato Jar
- 8 whole Sun-dried Tomatoes Packed In Extra Virgin Olive Oil, Drained And Chopped
- 2 cups Lightly Packed Baby Arugula
- ¼ cups Grated Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes