Creamy Roasted Potato Salad
Servings: 8
Calories: 158kcal
Ingredients
- 2 pounds baby new potatoes, washed and dried
- 3 sprigs fresh thyme
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons salt
- ½ teaspoon cracked black pepper
Greek yogurt and herb dressing
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons sliced chives
- 1 tablespoon minced thyme
- 1 teaspoon whole grain mustard
- 1 garlic clove, minced
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
Instructions
- Preheat 375˚F.
- Place potatoes, thyme, oil, lemon juice, salt, and pepper into a mixing bowl and toss together until potatoes are well coated with oil.
- Pour mixture onto a baking sheet, in a single layer, and roast for 35 to 40 minutes or until potatoes are golden brown and fork tender.
- Remove from the oven and allow potatoes to cool, about 20 to 30 minutes.
- For dressing: Combine all ingredients into a mixing bowl and whisk together.
- To assemble: Place roasted potatoes into a large mixing bowl (discarding the sprigs of thyme) and top with dressing. Toss together until potatoes are evenly coated. Cover and refrigerate for 1 hour or up to 24 hours. Remove from the refrigerator, adjust seasonings and serve.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 911mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 27mg | Calcium: 26mg | Iron: 1mg