A cheerful heart is good medicine, but a crushed spirit dries up the bones. Proverbs 17:22

Sunday, May 30, 2010

Roasted Potato Salad!

Oh have mercy. This potato salad was soooo good.
I got the idea from my good friend Lisa's food blog.
But then I had to go and add a few twists of my own.
Whether you're a mustard based person or a mayonnaise based person, I think you are going to love this.
Just in time for Summer BBQ's.

3lb. Organic Potatoes of your choice. I used baking potatoes.
6 cloves of garlic, minced
1/2c. chopped onion
5TBS. Olive Oil
1/2 tsp. Thyme
1 TBS Rosemary
1 tsp. Salt
1/2 tsp. Black Pepper

1/4-1/3 cup Mayo (low fat)
2 TBS. Balsamic Vinegar
1 TBS Mustard
1TBS Basil
Now you can use fresh herbs but I didn't have any on hand and it was still delicious.

Preheat oven to 400 degrees.
Cut potatoes into chunks.
Place potatoes into a medium size bowl.
Add the Olive Oil - Black Pepper and combine evenly with the potatoes.
Place the potatoes onto a rimmed cookie sheet. Try not to have any overlapping so they can cook properly.
Cook for about 20-25 mins. Check to see if done by inserting a fork and it going in with out any effort. And the potatoes should be a bit brown from roasting.

Meanwhile combine your dressing ingredients.
When the potatoes are done cooking let sit till cooled.
Put in a bowl and add your dressing.
Chill and serve.
Actually this was good warm too.



  1. I'm not a big potato salad fan, but this sounds delish! I may have to give it a shot this summer!

  2. Yay!! Glad you liked it so much and put your spin on it! It is yummy - I like your version too! I have a fresh rosemary bush in the front so I love using it in recipes, but I do often use dried herbs. Plus - not everybody enjoys rosemary. Good job my friend!


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