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Creamy Roasted Potato Salad in a bowl on top of a green napkin.

Creamy Roasted Potato Salad

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Cool/Chill Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course dinner, sides
Cuisine American
Servings 8
Calories 158 kcal


  • 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


  • 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.


Calories: 158kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 2mgSodium: 911mgPotassium: 492mgFiber: 3gSugar: 1gVitamin A: 84IUVitamin C: 27mgCalcium: 26mgIron: 1mg
Keyword potato salad
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