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.

15 comments:

  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).

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  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.
    Betsy

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  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.

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  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.

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  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!

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  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.

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  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.

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  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.

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

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

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  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!

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  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.

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  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.

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

    thank you for stopping by.

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