Get this Roasted Fingerling Potato Salad ready for the oven in just 15 minutes. This easy-to-make Roasted Fingerling Potato Salad wins points for its rich bacon and ranch flavors along with its amazingly creamy texture.
What You Need
Original recipe yields 6 servings
1-1/2 lb. fingerling potatoes, cut lengthwise in half
1 Tbsp. A.1. Dry Rub Cracked Peppercorn
3 cups tightly packed baby kale
1/2 cup slivered red onions
3 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup KRAFT Classic Ranch Dressing
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Let's Make It
Heat oven to 425ºF.
Place potatoes in large bowl. Add Dry Rub; mix lightly.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Place potatoes in large bowl. Add remaining ingredients; mix lightly.
To ensure that the potatoes cook evenly, cut any larger potatoes both lengthwise and crosswise in half before baking as directed.
Substitute baby spinach for the kale.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.