Roasted Baby Potato Salad Recipe
This healthy roasted baby potato salad is made with crispy oven-roasted baby potatoes topped with a creamy garlic yogurt dressing, fresh herbs, and red onion. It's an easy, flavorful side dish that's perfect for weeknight dinners, BBQs, potlucks, or holiday gatherings.
Ingredients
For the Roasted Potatoes
- 1½ pounds baby yellow potatoes halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Garlic Yogurt Dressing
- 8 tablespoons plain yogurt
- Juice of ½ lemon
- Salt and black pepper to taste
- Handful of chopped parsley
- Handful of chopped dill
- 1 garlic clove minced
- 1 teaspoon olive oil
For Serving
- Chopped red onion
- Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the baby potatoes in half.
- Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for about 30 minutes, flipping halfway through, until golden brown and tender.
- Meanwhile, combine the yogurt, lemon juice, olive oil, minced garlic, chopped parsley, chopped dill, salt, and pepper in a bowl and stir until smooth.
- Arrange the roasted potatoes on a serving plate.
- Spoon the garlic yogurt dressing over the warm potatoes.
- Finish with chopped red onion and additional fresh parsley before serving.