Photo: Anna Pelzer
Oven Roasted Baby Confetti Potato Salad Recipe
11 ingredients
enough to entertain a crowd at an outdoor event
openrecipes
My mother's brainchild. For potato salad lovers who hate mayo. A healthful dish at a family picnic or BBQ.
Estimated Nutrition (whole recipe, rough)
408
Calories
8g
Protein
15g
Fat
63g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 3, 28-oz. Pkgs Baby Confetti Potatoes (purple, red, yellow)
- 2 Large Scallions, sliced
- 1 Can Large Black Olives, halved
- 5-7 Cloves Crushed Fresh Garlic
- Small Bunch Italian Parsley, Chopped
- ½ Red Bell Pepper, cut in small cubes
- ½ Orange Bell Pepper, cut in small cubes
- ½ Yellow Bell Pepper, cut in small cubes
- Ground Sea Salt & Black Pepper to Taste
- Pam Cooking Spray
- Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes