Roasted Potato Salad

Time to Cook: 
45 min
Time to Prepare: 
15 min
Number of Servings: 
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Summer is starting to wind down, but we don't want to let it go yet-how about some potato salad to go with those last few steaks on the grill? Roasting the potatoes adds a little more flavour and depth to this salad, with the crispy edges cloaked in a Greek yogurt and mayo dressing. How could you go wrong? Feel free to add anything you like to this salad-a little fresh dill, maybe some chopped pickled, or a bit of ham are all great ideas. We just kept it simple.

Roasting the potatoes adds another dimension!


1 lb yukon gold or nugget potatoes

1 celery stalk, finely chopped

1 green onion, finely chopped

2 Tbsp chopped fresh parsley

2 large eggs, hard boiled, peeled,  and chopped

optional: 2 slices bacon, cooked and crumbled


1/4 cup mayonaisse

1/4 cup plain Greek yogurt

1 tsp Dijon mustard

1-2 tsp (to taste) vinegar

salt and pepper to taste


1. Cut the potatoes into quarters, or halves if they are small. Cook in boiling water until tender crisp, and then drain well.

2. Toss the potatoes with 1 Tbsp olive oil, then place in a metal baking pan and bake in the oven for about 45 minutes, stirring occasionally, until roasted and crispy edged.

3. Cool the potatoes before cutting into bite sized pieces. Set aside.

4. In a large bowl, toss the potatoes, bacon, celery, green onion, chopped egg and parsley together. Set aside

5. In a small bowl, stir together the dressing ingredients. Taste and correct as you see fit. You can add more mustard or vinegar if you like, and salt and pepper.

6. Gently pour the dressing ingredients over the salad, tossing until everything is well coated.

7. Chill the salad in the fridge for about an hour before serving.