Roasted Baby Dutch Yellow Potato Salad with Dill

Makes 4 servings

1 pound Baby Dutch Yellow Potatoes

2 teaspoons Olive Oil

1 teaspoon minced Garlic

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 toss 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. 

In a small bowl, combine:

1 Tablespoon nonfat Yogurt

1 Tablespoon Mayonnaise

1 Tablespoon minced fresh Parsley

1 Tablespoon minced fresh Dill
⅛ Teaspoon Sea Salt
 

Add to potatoes and toss well.  Serve warm.

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