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.


  1. carla, this sounds amazing. any ideas what someone who's dairy and egg free might consider using instead of the yogurt and mayo? I can get coconut milk yogurt, but it's pretty sweet (even the plain).

  2. what a wonderful recipe that I will certainly try. I will make this for my niece who is egg,dairy,gluten free. Very HARD coming up with things for her.. I am reading the above comment and didn't know there was coconut milk yogurt, glad to have found that out.

  3. I've been going back and forth about whether or not to plant dill...I so rarely need it. This decides it! Next trip to the store, I'm bringing home a dill plant!

    Carla - I planted savory too, for the first time...how do you generally use that?

    Also - I need marjoram...I used to have a beautiful yellow plant, but I haven't seen any of that yet this year. Still looking.

  4. Lili, I wonder if you could find a soy based mayonnaise that is egg free; might work. Or maybe a soy based yogurt. This is also really good just dressed with a good fruity olive oil and a mix of herbs. I also add spring onions or chives often.

  5. Betsy, I hope your niece enjoys this, as I wrote on my comment to Lili you can use additional olive oil in place of the mayo and yogurt. Thanks for your visit!

  6. Susan, I am so happy to hear you are adding more herb plants! I use summer savory in egg dishes, also really nice on chicken. Use it like you would thyme. Winter savory is a little bitterer but is really nice added to bean dishes. Summer savory is an annual so it will die off in the late fall. Winter savory has more of a woody stem and is a perennial, one I can grow year round.

    Yes you do need marjoram! I think beside thyme my favorite herb would be marjoram; just brushing by the plant sends out a sensuous smell that changes the way you feel immediately after the scent hits your nose. I cut this back after it blooms and shape the cuttings, winding the stems around each other to form a heart. I then hang it on my bedroom door to scent the room; it will last for months.

  7. I've never had a "warm" potatoe salad, but this one looks so delicious that I'll have to try it. I love potatoes. So wish I had a Trader Joe's nearby.

  8. Resa, I think you will really like this one. You can use any potato, I just happened to have these. Any small potato would work, the red ones are especially good and creamy. I also use different herbs, just play with what you have.

  9. I am making this to go with our easter brunch tomorrow!! :0)

  10. Susan, I hope you liked this. Let me know when you have time.

  11. Hi Carla!

    1. Love the idea about making the marjoram heart - I hope I can get enough going to do this!

    2. I loved the potatoes...and I used what was leftover in a spinach fritatta the next day with spinach, onions, ricotta, and mushrooms, I think. They tasted so good in it!

    thank you!

  12. Susan, what a great idea! I love fritattas, I will try this with my leftovers.

    It might take a year to get enough marjoram from one plant, so plant more than one if you have the room. When it is in flower, that is a good time to cut for the wreath.

  13. Looks delish! We eat vinagrette-based potato salads all the time in summer. I grew dill once in my garden but it went to seed so quickly that now I just buy it.

  14. Welcome Casa Mariposa! This is one of my favorite ways to make potato salad.

    thank you for stopping by.


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