Roasted Potato ¨Potato Salad¨ | Seriously GOOD + Easy to Make

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 410°F (210°C).

Wash and pat dry 1 kilogram of baby potatoes and cut each in half.

In a large bowl, drizzle 2 tablespoons of extra virgin olive oil over the potatoes.

Add 1 teaspoon of sweet smoked Spanish paprika, sea salt, and black pepper to the bowl.

Toss the potatoes until they are coated in the olive oil and seasonings.

Transfer the potatoes to a baking tray lined with parchment paper, spreading them out in a single layer.

Bake the potatoes in the preheated oven for 20 to 25 minutes, flipping halfway if your oven doesn't have a bake and broil option.

While the potatoes are roasting, add 4 eggs to a saucepan and fill with water until it's half an inch above the eggs.

Bring the water to a boil, then cover the pan and turn off the heat, letting the eggs sit for 11 minutes.

Transfer the cooked eggs to a bowl of iced water to stop the cooking process and make peeling easier.

Once the potatoes are done, remove them from the oven and let them rest at room temperature for a couple of minutes.

Thinly slice 1/2 red onion and chop a handful of fresh parsley.

Roughly chop 3 of the hard-boiled eggs and cut the last one into quarters for garnish.

In a large bowl, combine the roasted potatoes, sliced red onion, chopped parsley, and chopped hard-boiled eggs.

Add 3/4 cup of plain Greek yogurt to the bowl, ensuring it is at room temperature to prevent curdling.

Season with sea salt and black pepper, then mix gently until well combined.

Transfer the potato salad to a serving dish and garnish with the quartered hard-boiled egg and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens