Roasted Potato Salad – Crispy, Creamy & Full of Flavor!

🥔 Roasted Potato Salad – Crispy, Creamy & Full of Flavor!

Golden roasted potatoes tossed with fresh herbs, crunchy veggies, and a zesty yogurt-based dressing. A healthier, flavor-packed twist on the classic potato salad, perfect served warm or chilled.

Servings: 4–6
Prep Time: 10 mins
Cook Time: 25–30 mins
Total Time: 40 mins

📝 Ingredients

For Roasted Potatoes

• 4 cups baby potatoes (halved or quartered)
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt & black pepper to taste

For Salad Mix

• ½ red onion (finely chopped)
• 1 small cucumber (diced)
• 1 small red bell pepper (diced)
• 2–3 tbsp chopped fresh parsley or dill
• 1 tbsp capers (optional)
• 1–2 boiled eggs (optional, chopped)

For Dressing

• ½ cup thick yogurt (Greek or hung curd)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard or whole-grain mustard
• 1 tbsp lemon juice or apple cider vinegar
• 1 garlic clove (grated or crushed)
• 1 tsp honey or maple syrup (optional)
• Salt & black pepper to taste

👨‍🍳 Method

Step 1: Roast the Potatoes

1. Preheat oven to 200°C (400°F).
2. Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes until golden and crispy. Toss halfway through.

Step 2: Prepare the Dressing

1. In a bowl, whisk together yogurt, mustard, lemon juice, olive oil, garlic, and sweetener (if using).
2. Add salt and pepper to taste.

Step 3: Assemble the Salad

1. Once potatoes are slightly cooled (warm or room temp), place them in a large bowl.
2. Add chopped veggies, herbs, and optional ingredients (capers, eggs).
3. Pour the dressing over and toss to coat.

💡 Notes & Tips

• For extra crunch, add toasted sunflower seeds or nuts.
• Use vegan yogurt for a dairy-free version.
• Make ahead and refrigerate; flavors deepen after a few hours.
• Add cherry tomatoes or olives for variety.
• For a spicy kick, add a pinch of chili flakes or chopped jalapeños.

🧾 Nutritional Info (Per Serving – approx.)

• Calories: 220–250 kcal
• Protein: 5–7g
• Fat: 10–12g
• Carbohydrates: 28–32g
• Fiber: 3–4g
• Sugar: 3–4g

✅ Health Benefits

• Roasted, not boiled: Retains more flavor and nutrients.
• Yogurt-based dressing: Lighter and protein-rich alternative to mayo.
• Rich in potassium and fiber from potatoes and veggies.
• Supports digestive health (yogurt probiotics + fiber).
• Lower in fat and calories than traditional potato salads.

❓ Q&A

Q: Can I serve this cold?
A: Yes! It’s delicious both warm and chilled. Great for meal prep or picnics.

Q: What type of potatoes work best?
A: Baby potatoes, red potatoes, or Yukon gold—they hold their shape and crisp up well.

Q: Can I skip the mustard?
A: Yes, but it adds tang. You can substitute with vinegar or a little extra lemon juice.

Q: How long does it keep?
A: Refrigerated in an airtight container, it lasts 3–4 days.

Q: Is this salad gluten-free?
A: Yes, all ingredients are naturally gluten-free.