Roasted Potato Salad with Cilantro-Lime Dressing

By carvalhohm2

Ingredients

• 2 pounds red Idaho potatoes, diced
• 6 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 lime
• 1/2 teaspoon coarse sea salt, divided
• 1/4 teaspoon freshly cracked black pepper
• 3 tablespoons honey
• 1 cup fresh cilantro leaves, chopped
• 3 cups fresh spinach leaves
• 1 cup grape tomatoes

Preparation

Step 1

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

In a large bowl, toss potatoes, 2 tablespoons oil, garlic, 1/2 teaspoon lime zest, 1/4 teaspoon salt, and black pepper. Place on prepared baking sheet in single layer.

Bake 50 to 60 minutes, flipping potatoes twice with a spatula at about 20 minute intervals, or until crispy and slightly browned.

In a small bowl, combine remaining oil, remaining salt, juice of the lime, honey, and cilantro. Whisk well and set aside.

In a large bowl, combine potatoes with spinach and tomatoes. Add dressing and toss gently to coat.