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Roasted Potato Salad


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  • 1 lb. new potatoes (10-14 little ones)
  • 1 1/2 tsp. safflower or sunflower oil
  • 1/4 c. red onion, minced
  • 1 clove garlic, minced
  • 1 Tbsp. minced fresh parsley
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. low-fat yogurt
  • 1/2 tsp. rosemary, ground



Step 1

Preheat oven to 375. If potatoes are bigger, quarter them. Pile potatoes into a glass or Pyrex baking dish and toss with oil so that all are coated. Spread potatoes out in a single layer and roast for about 35 mins. Scoop the potatoes into a large bowl and add onion, garlic and parsley.

In a small bowl combine the mayo, yogurt and rosemary. Add to potatoes and toss well.


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