Roasted Baby Dutch Yellow Potato Salad with Dill
Not your grandmother's potato salad. This one is light, healthy and delicious. Serve this herbaceous salad warm along with your favorite BBQ menu or for a light summer dinner.
- 1 pound Baby Dutch Yellow Potatoes
- 2 teaspoons Olive Oil
- 1 teaspoon minced Garlic
- In a small bowl, combine
- 1 Tablespoon nonfat Yogurt
- 1 Tablespoon Mayonnaise
- 1 Tablespoon minced fresh Parsley
- 1 Tablespoon minced fresh Dill
- 1/8 Teaspoon Sea Salt
Preparation time 40mins
Cooking time 45mins
Adapted from atableforrue.blogspot.com
Preheat oven to 400°.
Scrub potatoes under cold water, removing any dark spots. Cut potatoes in quarters or in half if small, you want to have them about the same size. Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and flip to make sure they brown evenly.
When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl.
Toss warm potatoes in dressing and serve.
Makes 4 servings