Description
Crispy roasted baby gold potatoes tossed in a creamy, tangy yogurt dill dressing and topped with fresh red onions, green onions, and smoky chili flakes. This vibrant and flavorful potato salad is perfect warm or chilled.
Ingredients
Scale
- 1.5 lbs baby gold potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp baking soda
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp red onions, finely chopped
- 2 green onions, chopped
- Smoky chili flakes, to taste
- ½ cup Greek yogurt
- ½ cup mayonnaise
- ½ lemon, juiced and zested
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp apple cider vinegar
- ½ tsp salt (for dressing)
- Black pepper, to taste (for dressing)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- In a pot, boil halved baby potatoes with baking soda and a pinch of salt for 8–10 minutes until just tender. Drain and dry thoroughly.
- Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread cut-side down on the baking sheet.
- Roast for 20–25 minutes, flipping once halfway, until golden and crispy.
- In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice and zest, dill, parsley, apple cider vinegar, salt, and black pepper to make the dressing.
- Once potatoes are done, transfer to a serving platter. Drizzle or dollop with dressing.
- Top with red onions, green onions, and smoky chili flakes. Serve warm or chilled.
Notes
- Baking soda in the water helps roughen potato edges for maximum crispness.
- For a lighter version, use all yogurt and skip the mayo.
- Add dressing just before serving to maintain crispy texture.
- Serve with lemon wedges for extra brightness.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg