Nutrition per serving may change if servings are adjusted.
2 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons extra-virgin olive oil
1½ tablespoons chopped fresh rosemary
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 medium onion, cut into ¼-inch-thick slices
2 medium Granny Smith apples, peeled and thinly sliced
3 slices center-cut bacon
¼ cup cider vinegar
2 tablespoons whole-grain mustard
Preheat oven to 450°F. Coat a large roasting pan with cooking spray.
Toss potatoes, oil, rosemary, ½ teaspoon salt and ¼ teaspoon pep per in the pan. Arrange cut-side down; roast for 10 minutes. Scatter onion on top (do not stir); cook until the potatoes are golden brown on the bottom, 10 to 15 minutes more. Stir in apples; cook until tender but still hold their shape, about 5 minutes more.
Meanwhile, cook bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on a paper-towel-lined plate; crumble. Off the heat, whisk vinegar, mustard and the remaining ¼ teaspoon each salt and pepper into the drippings in the pan, scraping up any browned bits.
Drizzle the apples and vegetables with the dressing, sprinkle with bacon and stir to coat. Serve hot or room temperature.
129 calories;4 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 19 mcg folate; 2 mg cholesterol; 6 g sugars; 0 g added sugars; 35 IU vitamin A; 11 mg vitamin C; 15 mg calcium; 1 mg iron; 294 mg sodium; 450 mg potassium
The perfect winter potato salad
Didn't have a stoneground mustard, so used Dijon. It was perfect. Great fall or autumn side with burgers, pork, chicken...anything!
Pros: Great aroma while cooking. Easy one pan process. Appealed to my crowd of mixed ages.
Cons: Recipe says 10 servings...we had just enough & I actually used more potatoes than was called for.
November 07, 2012
By: EatingWell User
Too much vinegar
I made the dressing as directed, but it seemed that the vinegar was too much - it overpowered everything else, especially the bacon! Next time I'm going to double the bacon and halve the vinegar - there's some in the mustard as well and overall it was too strong.
Pros: Easy to make, Nice change from the usual
Cons: Vinegar was too strong
November 13, 2011
By: Marcella Steele
I made this unsure about the apples but it made the dish I used Honey Crisp as that is what I had on hand and the flavor was wonderful and balanced...the up side is that it was sooo easy to make
Pros: very easy to make