Description
This warm potato salad with Greek yogurt dressing is going to blow your mind—seriously, I will never make it any other way. Roasting the potatoes with garlic and onion until crisp and golden on the outside, then covering them in the creamiest Greek yogurt dressing is absolute flavor heaven! Greek yogurt slides in seamlessly as the base while providing a boost of protein. Paired with fresh dill and green onion it is fresh, flavorful and perfect for family gatherings, picnics, BBQs, or an easy meal prep side for the week!
Ingredients
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2 lbs red nugget potatoes, cut into 1 inch pieces
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1 small red onion, diced (about 1 cup)
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3 cloves garlic, minced
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3 tablespoons avocado oil or other high heat cooking oil
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1 cup corn kernels
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1 cup feta, crumbled
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6–8 sprigs fresh dill, roughly chopped (about 2 tablespoons)
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Salt and pepper to taste
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2 stalks green onion, sliced.
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1 cup cooked bacon, diced *optional
Dressing
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1 cup plain Greek yogurt (I like 2-5%)
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2 Tbsp mayo (optional)
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1 tablespoons dijon mustard
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1 tablespoon apple cider vinegar
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Salt and pepper to taste
Instructions
1. Preheat the oven to 425F. Line a large baking sheet with parchment paper and set aside
2. In a large bowl, toss together the potatoes, onion, garlic, oil, corn, salt and pepper. Lay the mixture out in a single layer on the lined baking sheet, and roast for 40 minutes, stirring halfway. Potatoes are done when golden on the outside and fork tender when pierced with a fork.
3. While the potatoes cook, make the dressing: In a small bowl whisk together the yogurt, mayo, mustard, vinegar, salt and pepper. Set aside.
4. When the potatoes come out of the oven, transfer them to a large bowl or serving platter. Add the feta, dill and dressing. Toss to combine well. Season with more salt and pepper to taste and sprinkle with green onion. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes