With no mayonnaise or refined ingredients, this easy Roasted Potato Salad makes the perfect summer side and is a great new way to enjoy a classic comfort food.
1 ½tablespoonolive oil,divided (1 tbsp., then ½ tbsp)
1 teaspoonsea salt
½teaspoonground pepper
2large shallots,thinly sliced
2clovesgarlic,minced
1⁄3 cup plain greek yogurt
1teaspoonwhole grain mustard
1teaspoonred wine vinegar
2green 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.