Roasted Three Potato Salad

Ingredients:

2-1/2 pounds red, white and Yukon Gold potatoes
Vegetable cooking spray
2 tablespoons olive oil
1-1/2 teaspoons lemon pepper seasoning
1 cup diced red onion
3/4 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup prepared honey-mustard dressing

Directions:

Lightly spray shallow baking pan with cooking spray. Cut potatoes into chunks about 1-1/4-inches in size. Arrange potatoes in single layer on baking pan. Sprinkle with olive oil and lemon pepper seasoning, tossing to coat potatoes.

Bake at 425 degrees until potatoes are tender and golden, about 30 to 40 minutes, stirring half-way through cooking time. Remove from oven and cool 10 minutes. Transfer potatoes to a bowl. Add remaining ingredients and toss gently. Store covered in refrigerator. Let stand at room temperature before serving. Makes 8 servings.

Nutrition Information:

Per serving: About 218 cal, 4 g pro, 30 g carb, 10 g fat, 39% cal from fat, 9 mg chol, 198 mg sod, 6 g fiber.