roasted potato salad
Yield 2 -4
One of the key ingredients this potato salad is the cup of marinated vegetables. I used a jar of Antipasto, from Gustiamo. But if you can't find that, you can substitute a cup of good quality giardinier, olive oil packed if possible or marinated artichokes.
Ingredients
- 2 to 3 cups leftover roast potatoes
- 1/2 to 1 cup whole fat yogurt
- 1 cup chopped mixed herbs (parsley, chives, basil)
- 1 stalk celery, diced
- 1/4 cup diced red onion
- 1/2 cup chopped marinated/pickled vegetables
- salt, pepper
- fresh lemon juice
Instructions
- Place all the ingredients in a bowl, and mix. Taste and adjust for seasoning, adding more lemon juice if you like it tangy
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/09/roasted-potato-salad/