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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.