Roasted Potato Salad

Ingredients:

2 teaspoons olive oil

¼ teaspoon salt

4 pounds small red potatoes, quartered

Cooking spray

½ cup chopped green onions

¼ cup chopped parsley

4 bacon slices cooked and crumbled

Vinaigrette:

2 ½ tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons olive oil

½ teaspoon black pepper

¼ teaspoon salt

Directions:

Preheat oven to 450 degrees. To prepare potatoes, combine the first 3 ingredients. Arrange evenly on a cookie sheet coated with cooking spray. Bake at 450 degrees for 30 minutes or until tender. Let cool. Combine potatoes with onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly and shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

Note: store the vinaigrette separately and toss with potato mixture right before serving.

Nutrition Facts, per serving (1 cup serving): 210 calories, 4g total fat, 260 mg sodium, 3mg cholesterol, 38g total carbohydrate, 4g fiber, 6g protein