Roasted Potato Salad

You can make the two components of this dish - the potato salad and the dressing - ahead of time. Just store separately and drizzle the dressing over the potatoes just before serving.

Combine 2 pounds of small red potatoes with a teaspoon of olive oil and 1/8 tsp. salt in a bowl, tossing to combine. Arrange in a single layer on a baking sheet coated with cooking spray and cook at 450 degrees for thirty minutes.

Let cool, then add 1/4 cup chopped green onions, 2 tablespoons chopped parsley and 2 vegan 'bacon' slices (cooked according to package directions and then crumbled). Smart Bacon works great in this recipe - you'll want it crispy so that it crumbles well, but just don't get so caught up blogging that you burn the edges of yours a bit like I did! 4 minutes of stove top cooking ought to do it.

For the dressing, combine one tablespoon plus 3/4 tsp. balsamic vinegar, a teaspoon and a half of Dijon mustard, a teaspoon of olive oil, 1/4 tsp. black pepper, and 1/8 tsp. salt. Stir well with a whisk, or make it in a jar and shake vigorously. As mentioned, pour over the potato mixture just before serving.

Sorry for that strange measurement on the balsamic vinegar! I halved the original recipe, which resulted in that strange number. Also, if you don't have balsamic vinegar, white balsamic will do in a pinch.

You'll have 4 side portions of 210 calories and about one cup.

Cost:
salt $2.19
red potatoes $3.99
green onions $0.99
parsley $1.99
'bacon' $3.39