Roasted Potato Salad

Sat, May 8, 2010

Recipes, Side Dishes

Roasted potatoes and garlic is a different take on a potato salad. Add in some plain yogurt to give some tang that mayonnaise leaves out and seasoning with dill and lemon adds a fresh late Spring or Summery flavor.

    Serves 6
    Time required 60 minutes
    Difficulty level 2
    Cost of ingredients 5 USD

  • 2 pounds (1kg) new potatoes
  • 1 bulb Roasted garlic
  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • ½ cup (125ml) plain yogurt
  • 1 lemon, zest and juice
  • 2 tablespoons dill
  • Pinch of salt and pepper

Slice the potatoes in halves or quarters. Peel the garlic cloves and smash with the side of a knife. Place potatoes  and garlic on a baking sheet  and drizzle olive oil on top. Sprinkle with salt and pepper.

Allow to roast in a pre-heat the oven at 375F (190C) and for about 45 minutes or until a fork poked into the potatoes goes through easily, but doesn’t break the potato up.  Let cool about 15 minutes. Place the potatoes in a large bowl and put the garlic to the side.

Break up the garlic and place in the big bowl with the yogurt, lemon juice and zest, dill, celery and mix together with the potatoes. Make sure to coat them all with the mixture.

Serve slightly warm or room temperature.

Photo by sassy radish

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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