July 17, 2004

Roasted Potato Salad

From Linda Larsen,Your Guide to Busy Cooks.

This delicious main dish salad is hearty and easy, with roasted potatoes, onions, and garlic providing a burst of flavor.

Prep Time : 35min
Cook Time : 1hr 15min
Type of Prep : Roast
Cuisine : U.S. Regional
Occasion : Picnic


* 5 pounds russet potatoes
* 1 onion, chopped
* 8 cloves garlic, sliced
* 1/4 cup olive oil
* 1 teaspoon salt
* 1 pound green beans, trimmed
* 1 cup mayonnaise
* 1 cup plain yogurt
* 1/2 cup milk
* 1/4 teaspoon white pepper
* 1/4 cup mustard
* 2 cups grape tomatoes
* 12-oz. can chicken, drained


Wash potatoes and cut into chunks. Place in large roasting pan with olive oil, onions, and garlic. Toss with hands to coat well. Roast in preheated 400 degree oven for 30 minutes. Turn vegetables with a large spatula and return to oven.

Bring a large pot of water to boil and add green beans. Bring back to a boil, lower heat, and simmer for 5 minutes. Drain beans and add to potato mixture in oven. Roast for 30 minutes longer.

While vegetables are roasting, combine mayonnaise, yogurt, milk, pepper, and mustard and blend. Add chicken and grape tomatoes. When potatoes are tender and browned on edges, add to chicken mixture and stir gently to coat. Chill for at least 2 hours before serving.

Posted by pede0252 at July 17, 2004 2:34 PM