Roasted Potato salad . . .

Ok. I'm just posting the recipe, because I blew myself away!

6 to 7 medium potatoes, diced into 1/2 cubes
1 onion, diced and divided in half
the usual spices : Oregano, basil, dill, parsley, red pepper, black pepper, paprika
4 to 6 cloves of garlic, minced
extra virgin Olive Oil
1 green bell pepper, diced
1 large can of pitted black olives, minced


Pre-heat oven to 325 F.

In a 9x13 pan (a baking pan that you would make lasagna in), coat the bottom with oil and add the potatoes, garlic, the usual spices, and half of the diced onions. Mix well, adding more oil if necessary to coat the potatoes.

Cover pan with aluminum foil and place in the oven for about 45 minutes.
Uncover, stir, and back into the oven for about 15 minutes.

Let cool on the stove top while making the dressing.

2 6oz containers (soy) yogurt
~ 1/4 cup Balsamic vinegar
the juice from 1 large can pitted black olives

In a bowl, whisk together all of the above. Add a hint of black pepper and paprika (about 1/4 tsp)

Pour roasted potato mixture into a large bowl. Add the other half of diced onions, peppers, and olives. Mix well. Pour balsamic yogurt dressing over top and mix well.

One thing to note with the dressing, using yogurt (instead of Nayonaise, the vegan version of mayonnaise)there is about half of the calories, 5% of the fat grams, and 2% of the sodium! Imagine how bad using real mayonnaise is, then?!?!? WOW!

in any case . . .

slainte . . .

Mulu :>))