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Roasted Baby Dutch Yellow Potato Salad with Dill

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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.

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Rate this recipe 4.4/5 (13 Votes)

Ingredients

  • Dressing:
  • 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

Details

Preparation time 40mins
Cooking time 45mins
Adapted from atableforrue.blogspot.com

Preparation

Step 1

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

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