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A Roasted Salad

August 26, 1993|BETTY ROSBOTTOM

This potato salad is different from most because the potatoes are roasted, not boiled or steamed. Unpeeled and cut into wedges, the red skins roast in the oven along with chopped garlic, dried herbs and a sprinkling of olive oil until they are golden and tender. When cool, they are tossed in a dressing made of low-fat plain yogurt, light sour cream, fresh dill and mint, and chopped sweet red onions.

The salad, which can be prepared a day ahead, looks tempting mounded on a bed of red leaf lettuce leaves. This recipe serves 10 but easily can be halved for smaller gatherings.



5 pounds red skin potatoes, scrubbed but not peeled, cut into 1/2-inch wedges

10 medium cloves garlic, minced

1 teaspoon dried dill

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup olive oil

Dill-and-Mint Dressing

6 to 8 red leaf lettuce leaves

Place potatoes in large, heavy roasting pan or oven-proof skillet (if necessary, use 2 pans and divide ingredients evenly in each). Add garlic, dill, thyme, salt, pepper and olive oil and toss well to mix. Place pan on center shelf of oven. Bake at 375 degrees until potatoes are golden brown and tender, 45 to 55 minutes, stirring every 10 minutes while roasting.

Transfer potato mixture, oil and roasted garlic pieces to large mixing bowl and cool to room temperature. Add Yogurt-Garlic Dressing to bowl with potatoes and toss well to mix.

To serve, arrange border of lettuce leaves in large, deep bowl. Mound salad in center. Makes 10 servings.


Dill-and-Mint Dressing

1/2 cup low-fat plain yogurt

1/2 cup light sour cream

2 teaspoons minced garlic

3/4 teaspoon salt

Scant 1/2 teaspoon freshly ground black pepper

1/3 cup chopped dill

1 1/2 tablespoons chopped mint

1 cup chopped sweet red onions

Whisk together yogurt, sour cream, garlic, salt, pepper, dill, mint and onions.

If not using immediately, cover and refrigerate. Salad can be made day ahead. Bring to room temperature 45 minutes before serving. Makes 10 servings.

Note : Fresh dill and mint are necessary for dressing. These herbs are usually available during summer in many supermarkets.

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