Potato Salad
I was reading a cookbook recently and was inspired to make this for dinner. It turned out pretty well. It's rather rich, so it'd be best served with something light, or at least a large salad.

Ingredients: (approximate amounts)

4 large potatoes
1 onion

2-3 Tbsp olive oil
2 tsp basil
1/2 tsp rosemary
1/2 tsp paprika
salt and pepper
1/2 cups yogurt or sour cream
2 tsp sun dried tomato pesto (use ketchup if you wish)
2 tsp lemon juice
2 tsp honey (or other sweetener)
Lettuce (optional)


Preheat oven to 425° F. Wash and dice the potatoes, peeling if you wish. Slice onion thinly. Put on a baking tray, then sprinkle the basil, rosemary, paprika, salt, and pepper evenly over the vegetables. Pour on the olive oil, then mix around well to coat vegetables evenly with spices and oil. Place in oven, stirring every 10-15 minutes to insure that they are cooking evenly and not sticking. Bake for 45 minutes to an hour, until potatoes are very soft and starting to brown on the outsides.

About 15 minutes before potatoes are done, mix together the remaining ingredients in a large bowl. Just before serving, mix everything together. Serve on a bed of lettuce if you wish.

Serves 2 as a main dish, 4 as a side dish.

All recipes © Katie Kelly
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