Get this Roasted Fingerling Potato Salad ready for the oven in just 15 minutes. Once it's ready, you can delight in the rich bacon and ranch flavours.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) fingerling potatoes, cut lengthwise in half
2 tsp. cracked black pepper
3 cups tightly packed baby kale
1/2 cup slivered red onions
3 slices bacon, cooked, crumbled
1/4 cup Kraft Rancher's Choice Dressing
Add To Shopping List
How do I make it ?
Heat oven to 425ºF.
Place potatoes in large bowl. Add pepper; mix lightly.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Place potatoes in large bowl. Add remaining ingredients; mix lightly.
Kraft Kitchen Tips!
To ensure that the potatoes cook evenly, cut any larger potatoes both lengthwise and crosswise in half before baking as directed.
Substitute baby spinach for the kale.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 150 mg
Carbohydrate 21 g
Fibre 4 g
Sugars 3 g
Protein 4 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.