Indian-spiced Roasted Potato Salad

SUMMER'S BOLDEST SIDE DISH INGREDIENTS 2 lb. PRIVATE SELECTION™ Petite Gold Gourmet Potatoes, halved 2 Tbsp. olive oil 2 tsp. PRIVATE SELECTION Garam Masala Blend, divided ½ tsp. cumin ½ tsp. smoked paprika 1 tsp. sea salt, divided ¼ tsp. black pepper ¼ cup plain Greek yogurt ½ cup PRIVATE SELECTION Indian Inspired Tikka Masala Cooking Sauce ½ lemon, juiced 1/4 cup chopped, fresh cilantro ¼ cup pickled red onion PREPARATION 1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper; set aside. 2. In large bowl, toss potatoes with oil, 1½ teaspoons garam masala, cumin, paprika, ¼ teaspoon salt and pepper. 3. On prepared baking sheet, spread potatoes, cut-sides down in an even layer. Roast 30-35 minutes, until golden brown and tender. Allow to cool slightly. 4. In separate large bowl, whisk yogurt, tikka masala sauce, lemon juice, remaining ½ teaspoon garam masala and remaining ¼ teaspoon salt. Add roasted potatoes and toss gently until evenly coated. 5. Serve warm or at room temperature, garnished with cilantro & onion. Refrigerate any leftovers.

Good

% Daily Values based on a 2,000 calorie diet