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!
Roasted Fingerling Potatoes and Baby Peas with Creamy Dill Dressing
- 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
Preheat oven to 425 degrees.
Prepare potatoes for roasting. Wash well, pat dry and lay on a parchment lined baking sheet. Drizzle with oil and stir to coat evenly.
Sprinkle with garlic powder, salt and pepper.
Roast fro 25-30 minutes or until tender.
Remove potatoes from oven and allow to cool to room temperature.
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.
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.
Save any remaining dressing to use a dip for fresh cut veggies or top grilled salmon!