Red, White, & Blue Potato Salad
INGREDIENTS
For the Potatoes:
2 pounds baby red, white, and blue potatoes(usually baby Dutch yellow potatoes, red-skinned potatoes, and purple potatoes)
1 pint cherry tomatoes
8 ounces feta cheese
1/4 cup extra virgin olive oil
fresh dill (for garnish)
For the Dressing:
1 cup Greek yogurt
1/4 cup feta cheese
2 tbsp Kefi Life extra virgin olive oil
2 tbsp lemon juice
2 cloves garlic
1 tsp honey
DIRECTIONS
For the potatoes: Boil the potatoes in a large pot for about 15 minutes or until tender-firm. Drain the potatoes, then cut them in half or thirds into bite-sized pieces. Toss them into a large bowl. Next cut the cherry tomatoes in half, cut the feta cheese into 1-inch cubes, and add them both to the bowl. Toss with the olive oil to coat.
Spread the potato mixture out onto a large baking sheet. Roast the mixture at 350 degrees for 35 to 45 minutes, or until the potatoes are a light golden brown. Remove from the oven and put the potato mixture on a serving platter or serving bowl. Garnish with fresh dill.
For the dressing: In a food processor or blender, combine all of the dressing ingredients until smooth. Keep the dressing chilled; serve with warm or room temperature potatoes.
This recipe & these photos come to us from Jolly Tomato
