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.
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!
- 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
- Preheat oven to 450 degrees F.
- 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.
- Combine Greek yogurt, dill, dijon mustard and apple cider vinegar together in a small bowl.
- Place cooked potatoes in a large bowl and mash until large chunks remain. Add in celery and red onion. Fold in dressing.