Herby Roasted Potato Salad

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I often make this herby roasted potato salad when I want something light but filling. It has roasted potatoes, lots of herbs and a tasty yogurt dressing. It’s easy to make for dinner and works well for holidays and parties too.

You only need a few basic ingredients for this salad, and it takes less than an hour to make. Dijon mustard and lemon juice give the dressing a tangy flavor. The roasted potatoes add lots of crunch and make the salad more satisfying.

You can make most of this salad ahead of time. Make the dressing, roast the potatoes and chop the herbs in advance. Assemble everything just before serving so the potatoes stay crispy.

How to Make Herby Roasted Potato Salad

INGREDIENTS:

For the Roasted Potatoes

  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • Salt, to taste

For the Dressing

  • ½ English cucumber, finely diced
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp Greek yogurt
  • ¼ cup mayo
  • ½ tsp Dijon mustard
  • ½ tsp whole grain mustard
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt and black pepper, to taste

Step-by-Step Instructions:

1. Boil the potatoes until fork tender. Let them cool a little. Peel and cut them into 1-inch pieces.

2. Preheat the oven to 400°F.

3. Line a baking tray with parchment paper and spread the potatoes evenly on it. Drizzle with olive oil and sprinkle with salt. Mix well.

4. Roast for about 25 minutes, or until the potatoes are golden brown and crisp on the outside.

5. While the potatoes are roasting, add the cucumber, dill, chives, parsley, Greek yogurt, mayonnaise, both mustards, garlic, lemon juice, salt, and pepper to a large bowl. Mix until well combined.

6. Add the potatoes to the bowl. Gently toss everything together and serve.

Richi

Herby Roasted Potato Salad

This herby roasted potato salad is light, filling, and easy to make. It combines crispy roasted potatoes, fresh herbs, and a creamy yogurt dressing with Dijon mustard and lemon juice for a tangy flavor. It takes less than an hour and works well for weeknight dinners, holidays, and parties. You can also prepare the dressing, potatoes, and herbs ahead of time, then mix everything just before serving to keep the potatoes crispy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

For the Roasted Potatoes
  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • Salt to taste
For the Dressing
  • ½ English cucumber finely diced
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh chives finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 3 tbsp Greek yogurt
  • ¼ cup mayo
  • ½ tsp Dijon mustard
  • ½ tsp whole grain mustard
  • 1 garlic clove minced
  • 1 tsp lemon juice
  • Salt and black pepper to taste

Method
 

  1. Boil the potatoes until fork tender. Let them cool a little. Peel and cut them into 1-inch pieces.
  2. Preheat the oven to 400°F.
  3. Line a baking tray with parchment paper and spread the potatoes evenly on it. Drizzle with olive oil and sprinkle with salt. Mix well.
  4. Roast for about 25 minutes, or until the potatoes are golden brown and crisp on the outside.
  5. While the potatoes are roasting, add the cucumber, dill, chives, parsley, Greek yogurt, mayonnaise, both mustards, garlic, lemon juice, salt, and pepper to a large bowl. Mix until well combined.
  6. Add the potatoes to the bowl. Gently toss everything together and serve.

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