Roasted Potato Salad
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.
Equipment
- mixing bowl
- Skillet
- Rimmed Baking Sheet
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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.
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
Serving: 1cupCalories: 195kcalCarbohydrates: 34gProtein: 5.5gFat: 4.9gSaturated Fat: 1.1gCholesterol: 2.3mgSodium: 389.7mgFiber: 4.4gSugar: 4.7g
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