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!

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