Roasted Potato Salad

This satisfying salad can be a meal in itself. Great to pack for lunch.

Yield: 6 servings

Ingredients

Salad:

• 20 white baby potatoes
• 3-4 tbsp. olive oil
• 1 tsp. coarse salt
• 3 tbsp. butter
• 2 onions, halved and sliced
• 2 tbsp. light brown sugar
• Salt and pepper
• 200 gr. String beans or snow peas
• 6 radishes

Dressing:

• 100 gr. 3% plain yogurt
• 100 gr. sour cream
• 100 gr. heavy cream or 2 tbsp. milk
• 4 scallions, green part only, chopped
• 125 gr. feta cheese, crumbled

Directions 

• Preheat oven to 400 F. Line a baking pan with parchment paper.
• Cut the potatoes into halves and place in a large bowl; add olive oil, coarse salt and pepper, and mix well. Place potato halves on parchment, cut side facing down. Bake for around 20 minutes till soft and golden.
• In a frying pan, heat up butter, and fry onions for 4-5 minutes, until soft. Add sugar, salt and pepper, sauté while mixing for a few more minutes until brown. Remove from heat.
• Bring a large pot of water to a boil. Add string beans or snow peas and cook for 2 minutes. Move string beans or snow peas to strainer right away, and rinse under cold water to stop the cooking.
• Mix all dressing ingredients well in a bowl.
• Toss all salad ingredients with dressing. Serve warm or at room temperature.