Looking for the perfect side to your spring and summer bbq main dishes? Well you found it! Light, refreshing and packed full of flavor. I even used the leftovers for breakfast the next day and topped it with sliced hard boiled eggs. So good!
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Roasted Fingerling Potatoes and Baby Peas with Creamy Dill Dressing
Servings 6 servings
Ingredients
- 3 pounds petite yellow fingerling potatoes
- 3 Tbsp olive or avocado oil
- garlic powder
- 2 cups frozen petite peas cooked
- 1/2 cup light sour cream
- 1/2 cup primal kitchen mayo
- 1/2 cup skim milk
- 1 tsp dijon mustard
- 1 tbsp dill
- juice of half a lemon
- 1 clove garlic crushed
- salt and pepper to taste
Instructions
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Preheat oven to 425 degrees.
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Prepare potatoes for roasting. Wash well, pat dry and lay on a parchment lined baking sheet. Drizzle with oil and stir to coat evenly.
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Sprinkle with garlic powder, salt and pepper.
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Roast fro 25-30 minutes or until tender.
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Remove potatoes from oven and allow to cool to room temperature.
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Meanwhile prepare dressing. Mix sour cream, mayo, milk, mustard, dill, lemon, garlic and salt and pepper in a blender. Transfer to a mason jar and refrigerate.
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When potatoes are cool, add to a serving bowl and mix with peas. Pour dressing over top to coat evenly. Cover and set in fridge for 1-2 hours.
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Serve.
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Save any remaining dressing to use a dip for fresh cut veggies or top grilled salmon!
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