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byselinaa
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Healthy Crispy Potato Salad
This healthy and delicious crispy potato salad recipe offers a fresh take on a classic side dish. Baby potatoes are roasted to golden perfection, creating a delightful crispy exterior. They are then tossed with crunchy celery, sharp red onion, fresh herbs, and a light, tangy Greek yogurt-based dressing. Perfect as a satisfying lunch or a vibrant side for any meal, it's packed with flavor and texture.
#healthy
#potato salad
#crispy
#side dish
#lunch
#vegetarian
#gluten-free
#yogurt dressing
Crispy Roasted Potatoes
Recipe Information
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
American
English
Nutrition (per serving)
280
Calories
8g
Protein
40g
Carbs
10g
Fat
Ingredients for Dressing and Salad
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Mixing the Potato Salad
Instructions
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- Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and cut them into halves or quarters, ensuring pieces are roughly uniform in size for even cooking.5m
Preview5mPreviewPreheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and cut them into halves or quarters, ensuring pieces are roughly uniform in size for even cooking. - In a large bowl, toss the cut potatoes with olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until all pieces are evenly coated.2m
Preview2mPreviewIn a large bowl, toss the cut potatoes with olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until all pieces are evenly coated. - Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Flip them halfway through to ensure even crisping.30mPreview30mPreviewSpread the seasoned potatoes in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Flip them halfway through to ensure even crisping.
- While the potatoes are roasting, prepare the vegetables and herbs. Finely chop the celery and red onion, and chop the fresh dill and chives.5m
Preview5mPreviewWhile the potatoes are roasting, prepare the vegetables and herbs. Finely chop the celery and red onion, and chop the fresh dill and chives. - In a medium bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and maple syrup (if using). Season the dressing with salt and pepper to taste.3mPreview3mPreviewIn a medium bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and maple syrup (if using). Season the dressing with salt and pepper to taste.
- Once the roasted potatoes are done, remove them from the oven and let them cool slightly for a few minutes. Transfer the warm potatoes to a large serving bowl.2m
Preview2mPreviewOnce the roasted potatoes are done, remove them from the oven and let them cool slightly for a few minutes. Transfer the warm potatoes to a large serving bowl. - Add the chopped celery, red onion, fresh dill, and chives to the bowl with the potatoes.1mPreview1mPreviewAdd the chopped celery, red onion, fresh dill, and chives to the bowl with the potatoes.
- Pour the prepared dressing over the potato mixture and gently toss everything together until the potatoes and vegetables are well coated. Serve immediately or chill for later.2m
Preview2mPreviewPour the prepared dressing over the potato mixture and gently toss everything together until the potatoes and vegetables are well coated. Serve immediately or chill for later.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
