Roasted Thyme and Rosemary Potato Salad
User Reviews
0
0 reviews
Unrated
Roasted Thyme and Rosemary Potato Salad
Report
This Thyme and Rosemary Potato Salad blends summer herbs with roasted potatoes for a chunky potato salad that is lightened up with plain yogurt.
Share:
Ingredients
- 3 lbs potato any kind
- 1 onion diced
- 2 Tbsp olive oil
- 3 cloves garlic
- 3 Tbsp rosemary chopped, or 1 Tbsp dry, ground, fresh
- 3 Tbsp thyme chopped, or 1 Tbsp dry, ground, fresh
- ¾ tsp salt
- ¼ c PLAIN yogurt
- ¼ c mayonnaise
- 1 Tbsp balsamic vinegar
Instructions
- Preheat your oven to 475F.
- Wash the potatoes and cut into 1” chunks.
- Place the potato chunks and diced onion into a large bowl.
- In a small bowl, mix together olive oil, garlic, rosemary, thyme, and salt. Add mixture to potatoes and onions, and toss to coat.
- Spread the potato mixture on a baking sheet and roast for 20 minutes, or until the potatoes are tender.
- Remove the potatoes from oven and allow to cool.
- Mix together yogurt, mayo, and vinegar.
- When the potatoes have cooled, place them in a large bowl. Pour the yogurt mixture over the potatoes and toss until evenly coated.
- Refrigerate the potato salad, covered, for 2-4 hours before serving.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
