Appetizers & Side Dishes

Monterey Roasted Potato Salad

Prep Time: 20 min  |  Cook Time: 25 min  |  Servings: 8  |  Calories: 318
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Monterey Roasted Potato Salad
Prep Time
20 min
Cook Time
25 min

What makes this side dish of cheesy potatoes the perfect companion for any main course? Technique, that’s what! Toss these sliced red boiling potatoes in a handmade sauce before topping them with Sargento® Shredded Monterey Jack Cheese and then baking into bubbly golden perfection.

  • 1/3 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. white wine or raspberry vinegar
  • 2 cloves garlic, minced
  • 2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon
  • 2 Tbsp. minced fresh Italian parsley
  • 1 tsp. grated lemon rind
  • 1/4 tsp. hot pepper sauce
  • 3 lb. small red boiling potatoes, cooked and drained
  • 1-1/2 cups (6 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Shredded Mild Cheddar Cheese - Fine Cut
  • Fresh Italian parsley and tarragon sprigs (optional)
  1. Combine olive oil, lemon juice, vinegar, garlic, tarragon, parsley, lemon rind and hot pepper sauce in 13x9-inch baking dish. Cut potatoes in half. Transfer to baking dish; toss with oil mixture. Let stand at room temperature 1 hour, stirring occasionally.
  2. Bake in preheated 375°F oven 20 minutes. Sprinkle with cheese. Return to oven; bake 5 minutes or until cheese is melted. Garnish with parsley and tarragon sprigs, if desired. Serve warm or at room temperature.

Serving Size 8

Calories 318

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 15.40g 24%
Sat. Fat 5.20g 24%
Mono Unsat. Fat 8.30g
Poly Unsat. Fat 1.30g
Cholesterol 18mg 7%
Sodium 202mg 8%
Total Carbohydrate 37g 12%
Dietary Fiber 6g 24%
Sugars 0g
Protein 9g
Vitamin A 3278RE
Vitamin C 38mg 63%
Calcium 225mg 22%
Iron 1mg 6%