Salad, Side Dish

At a Glance

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  • Potato Type: Fingerling
  • Prep Method: Baked
  • Special Requests: Gluten Free
  • Cuisine: American, Italian
  • Yield: 4
  • Prep Time:
  • Ready Time:
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  • 1 lb. fingerling potatoes, halved lengthwise
  • 1 tsp. olive oil
  • 1/8 tsp. salt
  • 1 cup halved cherry tomatoes
  • 1 cup cucumber cut into chunks
  • 1 cup chopped spinach leaves
  • 1/2 cup chopped red onion
  • 2 tbsp. chopped basil


  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. chopped garlic
  • 1/8 tsp. each salt and black pepper


1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

2. Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.

3. Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.

4. Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.

5. In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!

Serving size: About 1 1/3 cups

Calories: 150 Fat: 5g Sodium: 175mg Carbohydrates: 25g Fiber: 3.5g Protein: 3g

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Cheryl Galvez

Easy to make and I used balsamic vinegar. Was delicious.