Roasted Cranberry Potato Salad

Roasted Cranberry Potato Salad

Roasted Cranberry Potato Salad


    • Small red potatoes2 pounds
    • Canola oil 3 tablespoons
    • Salt1/2 teaspoon
    • Whole Berry Cranberry Sauce1/2 cup
    • Reduced-fat red wine vinaigrette1/3 cup
    • Chopped sweet onion2/3 cup
    • Small green pepper1
    • Chopped sweet red pepper1/4 cup
    • Craisins® Original Dried Cranberries1/4 cup
    • Bacon strips4
    • Pine nuts1/4 cup
    • Tablespoon minced fresh basil1 tablespoon
    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries

    • Featured Product

      Whole Berry Cranberry Sauce


    Preheat oven to 400°. Toss potatoes with oil in a large bowl; sprinkle with salt. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake for 30-35 minutes or until tender, stirring once. Place potatoes in a large bowl. Combine cranberry sauce and vinaigrette in a small bowl. Microwave, uncovered, on high for 1 minute or until heated through. Pour over potatoes; toss to coat. Add remaining ingredients; mixing well. Makes 6 servings. Nutrition Facts: 1 cup equals 305 calories, 14 g fat (2 g saturated fat), 5 mg cholesterol, 452 mg sodium, 42 g carbohydrate, 4 g fiber, 6 g protein. 2010 Ultimate Cranberry Recipe Contest Finalist Gloria Piantek, West Lafayette, IN