Creamy Roasted Potato Salad
Prep Time20 minutes mins
Cook Time40 minutes mins
Cool/Chill Time1 hour hr 30 minutes mins
Total Time2 hours hrs 30 minutes mins
Course: dinner, sides
Cuisine: American
Diet: Vegetarian
Servings: 8
Calories: 158kcal
- 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: 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