Potato and roasted Brussels sprouts salad with dill

A hearty, comforting salad that can is best served fresh and warm. You can prepare it ahead of time though, just assemble it right before serving, for best results.

Ingredients (serves 4-6 as a side dish or part of a larger buffet)

- 6 large potatoes, boiled and diced

- 250 g Brussels sprouts, washed and trimmed then cut in half

- a handful Kalamata olives

- a small bunch dill, chopped

- 1 garlic clove, mashed (optional)

- 3 Tablespoons white balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Place the Brussels sprouts on an oiled baking sheet and roast at 400 F until fork tender and some outer leaves slightly charred. In a large bowl, combine the potatoes with the rest of the ingredients, toss gently and adjust seasonings to your preference. Enjoy!