This lighter take on potato salad ditches the mayo and gets plenty of flavor from garlic and dill whole grain mustard. Roasting not only adds satisfying texture, it keeps nutrients normally lost by peeling and boiling the potatoes. Add some garden fresh green beans gently blanched and its practically a salad...ok maybe not that healthy, but a far cry from the picnic faire of your youth.
Deliciously crispy potatoes are loaded with spice and za'atar to create an irresistible starter, snack or side dish. I love to serve these slathered with harissa spiked yogurt.