Roasted Potato Salad With Olive Yogurt Dressing
Wine Recommendation: Zinfandel
1/4 Lb Small Potatoes, cut into quarter pieces
1 Cup Olive Oil
1 Each Garlic Clove Head, chopped
3 Tbsp Fresh Rosemary, chopped
1 Cup Plain Yogurt
1/2 Cup Olives, pitted
Fresh Lime Juice, as needed
1 Each Dill Sprig, chopped
Salt and Pepper, to taste
In a sauté pan, heat olive oil and add potatoes. Begin to sauté the potatoes and then add the garlic and rosemary and continue to sauté. Place in a 350°f oven to finish cooking. Remove when fork tender, about 10-15 minutes. Set aside to cool.
In a food processor, mix olives and half of the yogurt until smooth. Remove from the food processor. Add the remaining yogurt, lime juice, dill, salt and pepper. Mix with the potatoes and serve chilled.