Roasted Fingerling Potato Salad with Lemon and Thyme - USPB

Ingredients

• 1 1/2 lbs fingerling potatoes, cut into 1/2-inch circles
• 1 red bell pepper, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes (do not separate layers)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1/4 cup light or olive oil based mayonnaise
• 1 1/2 tablespoons lemon juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons lemon zest
• 1/4 teaspoon kosher salt