Yes, I’m still finding ways to use the scrumptious oven-roasted tomatoes I made a few weeks ago. Tonight they dressed up a warm potato salad. This turned out to be a super simple, super tasty side for our dinner.
I started by cutting six medium-sized red potatoes into 1.5 inch chunks and cooking them until they were fork-tender.
While the potatoes were cooking, I whisked together:
- 1/2 c. plain yogurt
- 1/2 c. oven-roasted tomatoes, coarsely chopped
- 1/2 c. fresh basil leaves, coarsely chopped
- 1/2 t. coarsely ground pepper
- 3/4 t. sea salt
After I drained the cooked potatoes, I tossed them with the yogurt/tomato mixture and voila! we had our warm potato salad which I served with more of those tasty breaded catfish nuggets! It was a delicious, flavorful meal.
I think this would be delicious served cold during the summer at a potluck too.
Barb 
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