Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400° for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.
Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired.
Easy to make and nice flavor. Made to recipe, also with Greek-style yogurt. Increased baking time by two 10-minute increments. If you also have to cook longer, watch the garlic and remove before it overbrowns and becomes bitter. Served with Thomas Keller's fried chicken.
Excellent. This is a refreshing change from mayo-based potato salads. My potatoes were big, so I cut them into eighths. Based on reviews, I roasted them for a lot longer than the recipe called for. It took about an hour before they were crispy brown. I used nonfat Greek yogurt; the dressing was excellent. Next time: less parsley and more scallions.
I made this potato salad for a July 4th dinner that included Roasted Lobster with Ginger Dipping Sauce also from the CL website. I did cook the potatoes five minutes longer than the recipe states and I used Greek style low fat yogurt and Italian parsley.
Everyone enjoyed this dish and I will definitely make it again. I am anxious to try some variations such as different mustard flavors or herbs.
This was a popular side dish for a summer BBQ. Much lighter than the usual potato salad, and the garlic gives it a good kick. I used fingerling potatoes, cut in half, and needed to increase the cooking time by about 15 minutes.
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