Tuesday, April 12, 2011

Roasted Baby Dutch Yellow Potato Salad with Dill (Not Your Grandma's Salad)

Potatoes are a good source of Vitamin C and Vitamin B6.  They are full of Fiber, Potassium, Thiamin, Niacin, Copper, Manganese and Magnesium.  Who needs a vitamin supplement when Mother Nature has provided us with all we need in one little brown bundle!

This recipes is very low in fat and calories.  Today I have used Baby Dutch Yellow Potato's from Melissa's Produce.  I bought these at Trader Joe's,  if you don't have a Trader Joe's nearby try using any of the new potatoes at the farmer's markets or your local supermarkets; they come in a rainbow of colors! I also like fingerling potatoes for this salad.

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.