Roasted Potato Salad
- 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
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.