Posted on 20 June, 2013

Roasted Potato Salad

Recipe

Lightened Roasted Red Potato Salad | Young, Broke and Hungry

Potato Salad is one of those dishes I could never get behind. It always had too much mayonnaise for my liking.  At the supermarket, it gets sold in a plastic container and the potatoes are unrecognizable in the white goo. I shudder just thinking about it.  However, with Fourth of July coming up, potato salad is practically a staple along side ribs and burgers.  So that’s why I developed recipe that will not make you gag in disgust but squeal in joy.

Lightened Roasted Red Potato Salad | Young, Broke and Hungry

Roasting the potatoes at 425 degrees for 15 minutes brings out their sweetness and makes them taste like buttah.  Mashing them until large chunks remain, let’s the tangy dressing coat every last bite.  Without my consent, my mom threw in a jar of black olives, which was a mistake. They overwhelm the other ingredients.  If you can, ignore the black specks in my pictures, I was too tired to make another batch of Roasted Potato Salad.  That blunder aside, this salad will become a tradition in your household.  It’s creamy but light with a nice crunch from the celery and red onion. Enjoy!

 

Lightened Roasted Potato Salad
Prep time:
Total time:
Serves: 6
Ingredients
  • 1 pound mini red potatoes
  • 2-3 tablespoons extra virgin olive oil
  • 2 cups Greek Yogurt
  • 3 tablespoons chopped dill
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 3 stalks of celery, chopped
  • half of a red onion chopped
Instructions
  1. Preheat oven to 450 degrees F.
  2. Halve potatoes and place on a cookie sheet. Drizzle with olive oil. Season with salt and pepper to taste. Roast for 15 minutes, until just tender. Let cool.
  3. Combine Greek yogurt, dill, dijon mustard and apple cider vinegar together in a small bowl.
  4. Place cooked potatoes in a large bowl and mash until large chunks remain. Add in celery and red onion. Fold in dressing.

 

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6 Comments

  • Reply Kelly @ hidden fruits and veggies 20 June, 2013 at 10:11 am

    Olives ignored. For some reason, my mom throws black olives into everything, too. Maybe moms just crave them ;-) This salad sounds good. I love the dill and using greek yogurt instead of mayo. Whoever though a bowl full of mayo on a hot day was a good idea apparently liked feeling greasy and heavy.
    Kelly @ hidden fruits and veggies recently posted…Nutella Striped Banana BreadMy Profile

  • Reply Irina @ wandercrush 20 June, 2013 at 2:48 pm

    This makes me want to pack a picnic basket! I love potato salad so much more with yogurt in lieu of mayo—not just for health points, but because I’m a sucker for the sour tang it adds.
    Irina @ wandercrush recently posted…Sukhi Bhaji (Dry Potato Curry)My Profile

  • Reply The Domestic Rebel 21 June, 2013 at 9:41 am

    AJHDGSJHGFSDFH I LOVE potato salad. Hate how it’s always super mayo-y. I mean, I like mayo, but come on. Sometimes potato salads are like a mayo milkshake with potato chunks. Not cool, bro. This looks healthy and refreshing–love that you use Greek yogurt! Yay for no more potato salad milkshakes!!
    The Domestic Rebel recently posted…20 Delightful Donut Recipes!My Profile

  • Reply Joanne 22 June, 2013 at 3:42 am

    I’m so not into the mayo-infused versions of potato salad either! They make me gag. I’d much rather have this version!!
    Joanne recently posted…Recipe: Green Mountain Tiramisu and a Maple Walnut Coffee Smoothie {GIVEAWAY}My Profile

  • Reply Miss Messy 23 June, 2013 at 12:11 pm

    Looks and sounds fabulous. I love mustard in potato salad :)
    Miss Messy recently posted…Honey and Vanilla MadeleinesMy Profile

  • Reply Elizabeth - SugarHero.com 23 June, 2013 at 10:03 pm

    I think you made this potato salad recipe for me! I hate the regular stuff and don’t like too much mayonnaise-y goop. My husband, however, LOVES potato salad, so I think he’ll be one happy puppy when I make this version. :)
    Elizabeth – SugarHero.com recently posted…Blueberry Toasted Coconut TartMy Profile

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