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We're celebrating the Red, White & Blue with this star spangled salad! Baby red, white and blue potatoes get roasted off with some fresh dill and rosemary. Then dressed in a light mixture of mustard, Greek yogurt, fresh herbs and olive oil! If heavy, milky potato salad is not your jam - this version definitely will be! The perfect side dish for ANY July 4th cook out or BBQ! Enjoy!
Red, White & Blue Potato Salad
1 lb. baby red, white & blue potatoes, quartered
1/2 red onion, diced
1 1/2 tbs. coarse ground mustard
1 tbs. plain Greek yogurt
1 tsp. honey
2 sprigs fresh rosemary
3-4 sprigs fresh dill
salt & pepper
Pre-heat oven to 400°
Mix quartered potatoes with 2 tbs. olive oil, leaves of 1 sprig of rosemary and 2 sprigs of dill. Add salt & pepper to your taste.
Roast on a sheet pan for 45-60 minutes, flipping them half way through, until potatoes are tender and browned in spots.
Make your dressing by whisking together mustard, yogurt, honey and remaining herbs in a small bowl. Continue whisking while drizzling in olive oil until a loose consistency is reached (approx. 1/4 c. olive oil). Set aside.
When you potatoes are done, combine them in a bowl with the red onion. Pour dressing over vegetables and mix well. Serve warm or chilled. Will last up to 4 days covered in the refrigerator.
Happy 4th of July!