Potato Salad for Those Who Hate Potato Salad

Break all the potato salad stereotypes with this vibrant and flavor-packed recipe designed for even the most adamant potato salad skeptics. "Potato Salad for Those Who Hate Potato Salad" transforms the classic dish into a fresh, herbaceous masterpiece with crispy roasted baby potatoes, a tangy lemon-Dijon Greek yogurt dressing, and bursts of brightness from parsley, dill, and green onions. Unlike traditional mayonnaise-laden versions, this salad boasts roasted textures, subtle sweetness from honey, and optional capers for a briny twist. Perfect as a side dish for summer barbecues or a refreshing make-ahead cold salad, this recipe redefines potato salad with bold flavors and a healthier, modern touch.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Baby potatoes (mixed red, yellow, or fingerling)
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.25 cup Fresh parsley (chopped)
• 0.25 cup Fresh dill (chopped)
• 3 stalks Green onions (thinly sliced)
• 3 tablespoons Lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Honey
• 0.25 cup Greek yogurt (plain, unsweetened)
• 2 tablespoons Capers (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

Wash and halve the baby potatoes. If they are particularly large, quarter them to ensure even cooking.

Step 3

Toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread them evenly on the prepared baking sheet, ensuring they aren't crowded.

Step 4

Roast the potatoes in the preheated oven for 25-30 minutes, tossing halfway through, until they are golden brown and fork-tender. Remove and let them cool slightly.

Step 5

While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, and Greek yogurt. Adjust seasoning with salt and pepper to taste.

Step 6

In a large mixing bowl, combine the roasted potatoes, chopped parsley, chopped dill, and sliced green onions. If desired, stir in the capers for an extra burst of flavor.

Step 7

Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Step 8

Serve immediately at room temperature or chill in the refrigerator for an hour for a refreshing cold salad. Enjoy!

Nutrition Facts

Serving size	(1263.7g)

Amount per serving	% Daily Value*
Calories	1242.3

Total Fat 46.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2.0mg	0%
Sodium 3201.4mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 25.6g	0%
Total Sugars 18.0g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 453.2mg	0%
Iron 16.8mg	0%
Potassium 5137.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 9.0%

Carbs: 57.9%