Roasted Potato Salad

Name: Roasted Potato Salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Family of 6
Cuisine: American
Ingredients: 6 medium Russet or Yukon Gold potatoes, diced; 5 Persian cucumbers, diced; 4 to 5 hard boiled eggs, diced; 1 small red onion, diced; 1 bunch green onions, sliced; 1 handful fresh parsley, chopped; 1 handful fresh dill, chopped; Avocado oil, for drizzling; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; Paprika, to taste; ½ cup Greek yogurt; ½ cup mayonnaise; 1 garlic clove, crushed; 2 teaspoons Dijon mustard; 2 teaspoons yellow mustard; Juice of 1 lemon; ½ teaspoon dried dill; Salt, to taste; Black pepper, to taste

This roasted potato salad is fresh, creamy, and packed with flavor. Crispy seasoned potatoes are tossed with crunchy Persian cucumbers, boiled eggs, fresh herbs, and a creamy lemon mustard dressing. The contrast between the warm roasted potatoes and cool, crisp vegetables gives classic potato salad a lighter, more flavorful twist. Serve it fresh or chilled for an easy side dish that works for cookouts, gatherings, or meal prep.

AmericanSalads

Roasted Potato Salad

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Servings

Family of 6

Prep Time

25 minutes

Cook Time

60 minutes

Author:

Sherry Hour

Cook Mode

Ingredients

For the Salad

6 medium Russet or Yukon Gold potatoes, diced
5 Persian cucumbers, diced
4 to 5 hard boiled eggs, diced
1 small red onion, diced
1 bunch green onions, sliced
1 handful fresh parsley, chopped
1 handful fresh dill, chopped

For the Roasted Potatoes

Avocado oil, for drizzling
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Paprika, to taste

For the Dressing

½ cup Greek yogurt
½ cup mayonnaise
1 garlic clove, crushed
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
Juice of 1 lemon
½ teaspoon dried dill
Salt, to taste
Black pepper, to taste

Directions

Roast the potatoes. Preheat the oven to 425°F. Peel and rinse the potatoes, then cut them into evenly sized pieces. Pat them completely dry with paper towels. Place the potatoes on a baking sheet, drizzle with avocado oil, and season with salt, black pepper, garlic powder, and paprika. Toss until evenly coated, then spread into a single layer. Roast for 40 to 50 minutes, turning once halfway through, until tender inside and golden and crispy around the edges.
Make the dressing. While the potatoes are roasting, combine the Greek yogurt, mayonnaise, garlic, Dijon mustard, yellow mustard, lemon juice, dried dill, salt, and black pepper in a bowl or jar. Whisk until smooth and creamy. Refrigerate until ready to use.
Prepare the salad. Wash and dry the cucumbers, green onions, parsley, and fresh dill. Chop everything as directed and add to a large bowl with the diced eggs and red onion.
Assemble the salad. Allow the roasted potatoes to cool slightly, then add them to the bowl. Pour the creamy dressing over everything and gently toss until evenly coated.
Serve. Enjoy immediately while the potatoes are slightly warm, or refrigerate until chilled and ready to serve.

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Roasted Potato Salad

Roasted Potato Salad