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Combine roasted red potatoes to a homemade cucumber salad to make a delicious, fresh tasting side dish for any meal.




  • 2 pounds small or medium red potatoes, scrubbed, dried and halved or quartered if large
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery seeds
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon minced fresh parsley
  • 1 English cucumber, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh parsley



  1. Preheat oven to 425°F. On a large rimmed baking sheet or large bowl, toss potatoes with 2 tablespoons olive oil. Season with salt and pepper. Arrange potatoes on baking sheet in a single layer, cut side down. Roast on the bottom rack of the oven 30 minutes, or until potatoes are browned and tender. Allow to cool slightly.
  2. While potatoes cool, whisk together mayonnaise, vinegar, sugar, mustard, celery seed and garlic in a large bowl. Gradually add and whisk in 1/4 cup oil. Stir in crushed red pepper, oregano and 1 teaspoon minced parsley.
  3. If necessary, cut potatoes into bite-sized pieces. Add potatoes to bowl with dressing and stir gently. Add cucumber, red onion and remaining parsley and stir again.


Serves 10


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 10  
Amounts per Serving  
Calories: 208  
  % Daily Value *
Total Fat: 15 g 22%
Saturated Fat: 2 g 10%
Cholesterol: 3 mg 1%
Sodium: 150 mg 6%
Total Carbohydrate: 19 g 6%
Dietary Fiber: 2 g 8%
Protein: 3 g  
Vitamin A 2%
Vitamin C 40%
Calcium 2%
Iron 6%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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