Roasted Potato and Red Pepper Salad
|Small red potatoes||1 1⁄2 Pound (Round Shaped)|
|Minced fresh rosemary||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Low fat olive oil vinaigrette||1⁄4 Cup (4 tbs), divided|
|Olive oil flavored vegetable cooking spray||5|
|Reduced fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese/Freshly grated asiago cheese||2 Tablespoon|
|Canned roasted red peppers||12 Ounce, drained, rinsed, and cut into 1-inch pieces (1 Jar)|
Cut potatoes into 1-inch cubes.
Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
Add 2 tablespoons vinaigrette; toss well.
Let stand 15 minutes.
Place potato mixture in a shallow roasting pan coated with cooking spray.
Bake at 400° for 40 to 45 minutes or until potato is tender.
Let cool slightly.
Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
Add roasted potato mixture and roasted pepper; toss lightly.