Roasted Potato Salad

Roasted Potato Salad

This recipe is a fun twist on the classic potato salad. This salad has no mayo and lots of fresh dill - which we love! Serve along side grilled steaks or pork tenderloin. This recipe serves two people. Double recipe for a larger crowd!

Ingredients:

• 1 sack of potato medley
• 4 radishes thinly sliced
• 1 cup arugula
• basil ribbons
• 1 cup corn
• 1/2 cup red onion thinly sliced
• 1 cup mixed cherry tomatoes
• 1 tsp thyme
• 1 tsp dried or fresh dill
• 1 tsp dijon mustard
• 1/3 cup olive oil
• juice of one lemon
• kosher salt and fresh ground pepper
• Heat oven to 400 degrees. Cut potatoes in half or into quarters depending on size. Toss potatoes on baking sheet and drizzle with olive oil, kosher salt, fresh ground pepper and dill. Roast for 30 minutes. Once fork tender, remove from oven and let cool. Then on individual plates or a large platter, arrange potatoes, arugula, corn, radishes, tomatoes and onions. Then drizzle with dressing (I mix this up in a jar) drizzle dressing over salad, and sprinkle with basil ribbons.