Roasted Potato Salad | A Sweet Pea Chef

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is generally less expensive and adds a tangy flavor.

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine quartered Yukon Gold potatoes, quartered baby red potatoes, 1 tablespoon olive oil, sea salt, and ground black pepper, and toss to coat.

Lay out the seasoned potatoes over the rimmed baking sheet in a single layer.

Place the baking sheet into the oven and roast, tossing halfway through, until the potatoes are nicely browned and cooked through, about 25 to 30 minutes.

Remove the potatoes from the oven and allow to cool slightly.

While the potatoes are roasting, heat a little olive oil in a small skillet over medium-high heat.

Add sliced shallots to the skillet and cook, stirring frequently, until softened and brown, about 4 to 6 minutes.

Add minced garlic to the skillet and cook for an additional minute, then remove from heat.

In a mixing bowl, combine plain Greek yogurt, whole grain mustard, and red wine vinegar, and stir to mix well.

Add the cooled roasted potatoes to a large mixing bowl, followed by the Greek yogurt mixture and the sautéed shallot and garlic mixture, and some sliced green onions.

Gently toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary