Roasted Potato Salad with Yogurt Basil Dressing
The addition of yogurt and basil gives a tangy, fresh spin to this roasted potato salad.
Recipe - Stillwater
Roasted Potato Salad with Yogurt Basil Dressing
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
2 1/2 lbs baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1/2 cup full fat Greek yogurt
1/4 cup mayonnaise
3 tablespoons chopped basil
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Position rack in bottom third of oven and preheat to 425°F. Spray a large, rimmed baking sheet with cooking spray. In a large bowl, combine potatoes, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast potatoes for 30 to 35 minutes, turning halfway through, until browned and tender. Let cool for 15 minutes.
- Place raw red onion in a strainer and run under cold water for 1 minute. Drain well.
- Meanwhile, in a large bowl, whisk together all the dressing ingredients. Add the cooled potatoes and red onions and toss to coat. Serve right away at room temperature or keep chilled and serve cold.
- Tip: We like the way the baby potatoes, cut in half, look in this recipe, but if your potatoes are larger, no problem. Just cut them into quarters.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Produce Baby Red Potatoes, 0.25 Pound
Essential Everyday Olive Oil, Extra Virgin, 25.4 Ounce
Essential Everyday Salt, Plain, 26 Ounce
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
Produce Red Sweet Onion, 0.75 Pound
Essential Everyday Yogurt, Greek, Whole Milk, Plain, 32 Ounce
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Hellmann's Real Mayo, 30 Ounce
Not Available
Essential Everyday Mustard, Dijon, 12 Ounce
Essential Everyday Granulated Sugar, Pure, 10 Pound
Essential Everyday Salt, Plain, 26 Ounce
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
Directions
- Position rack in bottom third of oven and preheat to 425°F. Spray a large, rimmed baking sheet with cooking spray. In a large bowl, combine potatoes, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast potatoes for 30 to 35 minutes, turning halfway through, until browned and tender. Let cool for 15 minutes.
- Place raw red onion in a strainer and run under cold water for 1 minute. Drain well.
- Meanwhile, in a large bowl, whisk together all the dressing ingredients. Add the cooled potatoes and red onions and toss to coat. Serve right away at room temperature or keep chilled and serve cold.
- Tip: We like the way the baby potatoes, cut in half, look in this recipe, but if your potatoes are larger, no problem. Just cut them into quarters.