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Garlicky Roasted-Potato Salad
From: Cooking Light
8 servings; 1 cup each

3 lbs. Medium-sized red potatoes, quartered
1 tbsp. Vegetable oil
1 tbsp. prepared mustard
2 tsp. coriander
6 garlic cloves, crushed
1.2 cup chopped fresh parsley
1/2 cup plain low fat yogurt
1/3 cup thinly sliced onions
salt and pepper
green onions

Preheat over to 400 degrees.

Combine the first 5 ingredients in a large bowl, tossing to mix. Place the potato mixture in a shallow roasting pan and bake at 400 for 30 minutes or until the potatoes are tender, stirring occasionally. Cool to room temperature.

Combine parsley, yogurt, onions, salt and pepper in a large bowl. Add the cooled potato mixture adn toss gently. Serve at room temperature or chilled. Garnish with green onions if desired.