Potato Salad for Those Who Hate Potato Salad
Break all the potato salad stereotypes with this vibrant and flavor-packed recipe designed for even the most adamant potato salad skeptics. "Potato Salad for Those Who Hate Potato Salad" transforms the classic dish into a fresh, herbaceous masterpiece with crispy roasted baby potatoes, a tangy lemon-Dijon Greek yogurt dressing, and bursts of brightness from parsley, dill, and green onions. Unlike traditional mayonnaise-laden versions, this salad boasts roasted textures, subtle sweetness from honey, and optional capers for a briny twist. Perfect as a side dish for summer barbecues or a refreshing make-ahead cold salad, this recipe redefines potato salad with bold flavors and a healthier, modern touch.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes (mixed red, yellow, or fingerling)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Fresh dill (chopped)
- 3 stalks Green onions (thinly sliced)
- 3 tablespoons Lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 0.25 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons Capers (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash and halve the baby potatoes. If they are particularly large, quarter them to ensure even cooking.
Toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread them evenly on the prepared baking sheet, ensuring they aren't crowded.
Roast the potatoes in the preheated oven for 25-30 minutes, tossing halfway through, until they are golden brown and fork-tender. Remove and let them cool slightly.
While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, and Greek yogurt. Adjust seasoning with salt and pepper to taste.
In a large mixing bowl, combine the roasted potatoes, chopped parsley, chopped dill, and sliced green onions. If desired, stir in the capers for an extra burst of flavor.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Serve immediately at room temperature or chill in the refrigerator for an hour for a refreshing cold salad. Enjoy!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 18.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5138 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
