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.
Try my other delicious and healthy salads, like Springtime Cobb Salad, or Healthy Chicken Caesar Salad, and my Fig, Pistachio & Goat Cheese Salad.
In This Post You'll Find:
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 (I mean...all dishes are better with a lil' bit of mustard like my Dijon-Roasted Chicken And Carrots or my Honey Mustard Chicken Marinade).
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.
Also being said I have quite a bit of salads up my sleeve, like my Chicken Cobb Mason Jar Salad or my Cherry Tomato and Cucumber Salad. Both tasty and they both are flavor packed with unique tastes.
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.
Reasons You'll Love It
- Healthy and yummy
- Stores easy in a fridge
- Creamy and delicious
Ingredients For Roasted Potato Salad
Gold Potatoes: Gold potatoes bring a naturally creamy texture that works beautifully once roasted, creating a soft, almost buttery base for the salad. Gold yukon potatoes have such a creamy and delicate texture and taste, as Parmesan Mashed Potatoes or roasted in this recipe. Look for evenly sized potatoes to make sure they cook through evenly.
Red Potatoes: Roasted red potatoes hold their shape well and offer a bit more bite, adding textural contrast to the softer golds. They have such an amazing taste, either when they are roasted or when they are in Sautéed Baby Red Potatoes.
Shallots: They quietly elevate the dish, adding depth and a bit of caramelized complexity that plays well with the tangy dressing and savory potatoes. If you like the bold flavors of Roasted Potato Salad, you'll love the tangy crunch of Quick Pickled Red Onions for an easy, flavor-packed topping to any dish!
Greek Yogurt: Greek yogurt adds a creamy tang that lightens up the salad without sacrificing richness. It ties everything together with a bright, tangy finish and complements the roasted vegetables.
Step By Step Instructions
- Step 1: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Wash your potatoes and slice your potatoes into quarters.
- Step 2: 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.
- Step 3: 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. Add the sliced shallots and cook, stirring frequently, until softened and brown, about 4-6 minutes. Then add minced garlic, then move into a bowl.
- Step 4: Add greek yogurt, whole grain mustard, red wine vinegar, and stir. Gently toss to combine, and enjoy!
Roasted Potato Salad Goes Well With:
- Steak: Whether your talking Brown Rice Pilaf With Flank Steak, Salisbury Steak Recipe, or Creamy Balsamic Mushroom Sauce Over Grilled Steak, steak is an excellent choice to pair with this carby and creamy salad.
- Chicken: Chicken is always a perfect pair with this delicious salad, either Slow Cooker Shredded Chicken or Chicken and Rice.
Recipe FAQs
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.
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.
Pack your leftovers in an air-tight food container and pop it in the fridge. Just make sure that the dish has already cooled down before you store it, that way you don't get any excess moisture build up. Check out my Ultimate Guide To Meal Prep Containers for my favorite air-tight containers.
Want More Healthy Summer Sides?
Try one of these other great summer side recipes, too!
Roasted Potato Salad
Equipment
- mixing bowl
- Rimmed Baking Sheet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 lb baby Yukon Gold potatoes, quartered
- 1 lb baby red potatoes, quartered
- 1 ½ tablespoon olive oil, divided (1 tbsp., then ½ tbsp)
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 1 ⁄3 cup plain greek yogurt
- 1 teaspoon whole grain mustard
- 1 teaspoon red wine vinegar
- 2 green onions, thinly sliced
- fresh Italian parsley, for garnish
Instructions
- 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 ½ 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.
Video
Notes
- Baby red potatoes, fingerling, or Yukon gold work best for roasting—they hold their shape and get perfectly crispy edges while staying creamy inside.
- Cut potatoes into even-sized chunks for uniform roasting.
- Use Greek yogurt instead of mayo or a light olive oil vinaigrette for a lighter option.
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Riya panday
That looks amazing! Its perfect for the summer
Lacey Baier
Yes, perfect for the summer, fall, winter, anytime of the year. Hope you enjoy just as much as I do!
Zahamat Nakash
Nice recipe the problem is you fail to list the number of servings
Lacey Baier
It is listed right under the instructions block. It states a serving is 1 cup. The nutritional information is also listed there as well. Hope that helps!