Roasted Potato Salad With Dill And Mint Dressing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Roasted, rather than boiled, potatoes tossed in a dressing made with sour cream, yogurt, and chopped fresh herbs make this potato salad different from the usual offerings. It is delicious served with grilled lamb or chicken or as an accompaniment to baked ham or ribs.

Ingredients

• ¼  cup olive oil, plus extra for oiling baking sheet
• 3   pounds red-skin potatoes, unpeeled
• 6   cloves garlic, peeled
• 1   teaspoon dried dill
• Salt
• Freshly ground black pepper
• ⅓ cup plain regular or reduced-fat (not nonfat) yogurt
• ⅓ cup regular or reduced-fat (not nonfat) sour cream
• 2/3 cup chopped red onion
• ⅓ cup chopped fresh dill, plus an extra sprig for garnish
• 2   tablespoons chopped fresh mint leaves, plus an extra sprig for garnish
• 1   pint cherry or grape tomatoes for garnish

Directions

1. Arrange an oven rack at center position and preheat oven to 375 degrees F.
2. Generously oil a large, heavy, rimmed baking sheet.
3. Halve potatoes, then cut each half into ¾-inch-thick wedges and spread them on the oiled baking sheet.
4. Process ¼ cup oil, garlic, dried dill, ¾ teaspoon salt, and ½ teaspoon pepper in a food processor or blender, until the garlic is very finely minced.
5. Remove and pour the garlic-scented oil over the potatoes in the pan.
6. Toss the potatoes until they are all coated, then spread them in a single layer in the pan.
7. Roast potatoes, stirring them every 10 minutes to prevent sticking, until they are golden brown and tender, 45 to 55 minutes.
8. Transfer contents of pan, scraping everything, including oil and roasted garlic bits, into a large bowl.
9. Cool potatoes to room temperature.
10. To prepare dressing, whisk together yogurt and sour cream in a small bowl and then stir in red onion, fresh dill, mint, ½ teaspoon salt, and ¼ teaspoon pepper.
11. Add to bowl with cooled potatoes and toss well to mix. (If not using immediately, cover and refrigerate up to 4 hours. Bring to room temperature 30 minutes before serving.)
12. To serve, mound salad in center of a shallow serving bowl or on a platter.
13. Garnish with a border of cherry or grape tomatoes and a sprig of fresh dill and mint in center.

YIELD: SERVES 6