My recipe for Roasted Greek Potato Salad with Crispy Sage was born from a potato salad my brother-in-law made last Sunday. His dish had soft boiled small red potatoes and sweet potatoes, with a light mix of Greek yogurt. It was very light and tasty. This inspired me to create my own version. This will jazz up any gathering you might be planning this weekend with some unexpected flavors, not to mention a mouth-feel no one will see coming.
I roasted red and white fingerling potatoes, plus red onion tossed in grape seed oil with a little sea salt and pepper. I then crisped fresh sage in organic coconut oil on high heat. Then came boiling sweet baby peas and added fresh-cut cherry tomatoes to the mix. The organic nonfat Greek yogurt was added in with the roasted potatoes after they cooled down to room temperature. Then I mixed in the remaining ingredients: peas, red onion, cherry tomatoes and crispy sage!