Warm Roasted-Potato Salad


Preheat oven to 375°

Can also be served at room temperature


1½ lbs. mini red potatoes

2 Tbsp olive oil

1 Tbsp balsamic vinegar

salt and pepper


1/4 cup mayonnaise

2 Tbsp plain yogurt

1 Tbsp horseradish

1 Tbsp lemon juice

1 cup finely chopped red onion

1 cup chopped roasted red peppers

1/4 cup chopped parsley

Serves 4


Toss potatoes with olive oil and balsamic vinegar. Season with salt and pepper. Place in a shallow baking pan and roast for 20-30 minutes, until browned and tender.

Combine dressing ingredients in a serving bowl.

Toss potatoes in the dressing with the onion and red pepper.

Sprinkle with chopped parsley.

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