With no mayo or eggs, this easy Roasted Potato Salad makes the perfect healthy summer side and is a great new way to enjoy a classic comfort food.
Is there a food you enjoy, but it feels like you can never quite what you’re craving when you order it out at a restaurant?
I’m that way with potato salad.
I love potato salad, but only if it’s made a certain way — it has to have a creaminess to it, but not be overly creamy. It has to have a slight vinegar kick to balance out the creaminess, but not have too much vinegar. And it has to have a lil’ bit of mustard.
Hello, I’m picky, apparently.
So, I order it all the time when we’re out. But, more often than not, it’s dissapointing, leaving me to make it on my own to get what I’m looking for. Lucky for me, I have this handy roasted potato salad recipe right here.
Maybe this says something more about me than it does about potato salad, but I digress.
Either way, just curious if this happens to you as well.
Is Potato Salad Healthy?
You might be wondering if potato salad is healthy. If so, the answer is yes and no. No, it’s not usually that healthy when it’s made with gobs of mayo. But, you can easily make potato salad healthy by replacing the mayonnaise with plain greek yogurt because this increases the protein and nutrients overall and reduces a lot of unhealthier fat.
A lot of people tend to steer clear from potatoes, thinking they aren’t healthy, but it’s actually not necessary. While potatoes definitely have more starch than other vegetables and should be eaten in moderation, they are a great source of fiber (assuming you leave that skin on!). One potato with skin contains 4 grams of fiber, 4 grams of protein, and is just 160 calories, despite being very filling. Potatoes also happen to be a great source of vitamin B6, vitamin C, iron, and potassium.
Potato Salad with Vinegar
You can also add tons of flavor to a potato salad by using vinegar, which will give it a nice strong kick and cut through a lot of the heavier flavors and textures. Depending on your taste preferences, you can use red wine vinegar (which is what I use in this roasted potato salad recipe), apple cider vinegar (for a bit sweeter flavor), or plain ol vinegar for a stronger kick. They all work, just taste slightly different.
In general, you can follow this rule: If you like more of a kick and less of the creaminess, add more vinegar and less of the greek yogurt (and vice versa).
So, if you’re looking for a great new healthy potato salad to try, this one has no mayo, no eggs, and uses plain greek yogurt and red wine vinegar for flavor.
It’s quite delicious is you ask me and a great way to change up your normal potato salad recipe. I know everyone (and their mother) says they make the best potato salad, but if you’re looking for a healthy potato salad that will not only fill you up, but will also taste fresh and make your body happy, look no further.
Want More Healthy Summer Sides?
Try one of these other great summer side recipes, too!
- Baked Zucchini Fries
- Cornmeal Fried Okra
- Lemon Roasted Asparagus
- Parmesan Roasted Green Beans
- Sweet Potato Fries
- Healthy Mac And Cheese
- Broccoli Tots
- Parmesan Baked Squash And Zucchini Spears
Roasted Potato Salad
- 1 lb baby Yukon Gold potatoes, quartered
- 1 lb baby red potatoes, quartered
- 1 1/2 tbsp olive oil, divided (1 tbsp., then 1/2 tbsp)
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 1 ⁄3 cup plain greek yogurt
- 1 tsp whole grain mustard
- 1 tsp red wine vinegar
- 2 green onions, thinly sliced
- fresh Italian parsley, for garnish
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the quartered yukon gold potatoes, the quartered baby red potatoes, 1 tbsp. olive oil, sea salt, and ground black pepper, and toss to coat.
Lay out the seasoned potatoes over the rimmed baking sheet in a single layer.
Place in the oven and roast, tossing once halfway through, until the potatoes are nicely browned and cooked through, about 25-30 minutes.
Then, remove from the oven and allow to cool slightly.
While the potatoes are roasting, heat remaining 1/2 tbsp. of olive oil in a skillet over medium-high heat.
Add the sliced shallots and cook, stirring frequently, until softened and brown, about 4-6 minutes.
Add the minced garlic and cook an additional minute. Then, remove from the heat.
In a mixing bowl, combine the plain greek yogurt, whole grain mustard, and red wine vinegar and stir to mix well.
Add the roasted potatoes to a large mixing bowl, followed by the greek yogurt mixture, the sauteed shallot and garlic, and sliced green onions. Gently toss to coat.
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