A vibrant, flavorful take on the classic potato salad, this version features golden, oven-roasted baby potatoes tossed in a creamy Greek yogurt dressing bursting with fresh dill, parsley, lemon, and scallions. It’s a refreshing yet hearty side dish that pairs perfectly with summer meals, BBQs, or weekend picnics.
Why You’ll Love This Recipe
Unlike traditional mayonnaise-heavy potato salads, this crispy version offers a lighter yet deeply flavorful alternative. The roasted potatoes provide a crispy, caramelized texture that holds up beautifully against the tangy Greek yogurt dressing. The addition of fresh herbs and a splash of lemon juice brings brightness and freshness to each bite. It’s simple to make, naturally gluten-free, and equally delicious served warm or chilled.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Baby potatoes, halved
- Olive oil
- Salt
- Black pepper
- Plain Greek yogurt
- Mayonnaise (optional, for extra creaminess)
- Fresh dill, chopped
- Fresh parsley, chopped
- Lemon juice
- Scallions, thinly sliced
- Garlic, minced
- Additional salt and pepper to taste
directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the halved baby potatoes with olive oil, salt, and black pepper. Spread them cut-side down on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
- While the potatoes are roasting, prepare the dressing by whisking together Greek yogurt, optional mayonnaise, dill, parsley, lemon juice, scallions, garlic, and a pinch of salt and pepper in a large bowl.
- Allow the roasted potatoes to cool slightly, then toss them gently in the prepared herbed dressing until evenly coated.
- Serve warm or chilled. Garnish with extra herbs and scallions if desired.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 servings
- Calories: Approximately 210 kcal per serving
Variations
- Vegan Version: Use dairy-free yogurt and omit the mayonnaise.
- Add Protein: Mix in chopped hard-boiled eggs or grilled chicken for a more filling salad.
- Spicy Option: Add a pinch of chili flakes or a diced jalapeño to the dressing.
- Different Herbs: Swap in basil or tarragon depending on your flavor preference.
- Extra Crunch: Top with toasted pine nuts or crispy chickpeas just before serving.
storage/reheating
Store the potato salad in an airtight container in the refrigerator for up to 3 days. For best results, let it sit at room temperature for 15 minutes before serving to allow the flavors to develop. While it is best enjoyed cold or at room temperature, you can reheat it gently in the oven at 350°F for 10 minutes if you prefer it warm.
FAQs
Can I make this salad ahead of time?
Yes, you can make it up to a day in advance. The flavors deepen over time, but add garnishes just before serving for freshness.
Should I peel the baby potatoes?
No, the skins add texture and flavor, especially when roasted. Just make sure to scrub them clean.
Can I use another type of potato?
Yes, fingerling or Yukon gold potatoes also work well. Cut into uniform pieces for even roasting.
What type of Greek yogurt is best?
Use full-fat plain Greek yogurt for a rich, creamy texture that holds up in the dressing.
Is the mayonnaise necessary?
It’s optional—just one tablespoon adds extra creaminess, but you can omit it for a lighter result.
Can I use dried herbs?
Fresh herbs are ideal for flavor and texture, but dried dill or parsley can be used in a pinch (use one-third the amount).
Can I serve this dish hot?
Yes, it’s delicious served warm straight from the oven, though it’s also excellent chilled.
How do I keep the potatoes crispy?
Let them cool slightly before tossing in the dressing to preserve some of the crispiness.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free.
What dishes pair well with this salad?
It pairs wonderfully with grilled meats, seafood, or veggie skewers, and makes a great side for sandwiches and burgers.
Conclusion
Crispy Potato Salad with Herbed Greek Yogurt Dressing is a fresh, modern spin on a beloved classic. The roasted potatoes offer a satisfying crunch, while the herbed yogurt dressing brings brightness and depth. It’s a wholesome, crowd-pleasing dish that’s easy to make and perfect for any occasion—from backyard barbecues to potluck tables.
PrintCrispy Potato Salad with Herbed Greek Yogurt Dressing
This bold twist on a classic features golden, crispy potatoes tossed in a creamy, tangy Greek yogurt dressing packed with fresh dill, scallions, and parsley—perfect for backyard BBQs or picnic spreads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional, for extra creaminess)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss halved baby potatoes in olive oil, salt, and black pepper. Spread them cut-side down on the baking sheet.
- Roast for 25–30 minutes or until golden and crispy, flipping halfway through for even browning.
- While the potatoes are roasting, whisk together the Greek yogurt, optional mayonnaise, dill, parsley, lemon juice, scallions, garlic, and salt and pepper in a large bowl.
- Once the potatoes are roasted and slightly cooled, toss them in the creamy herbed dressing until evenly coated.
- Serve warm or chilled, garnished with extra herbs and scallions if desired.
Notes
- For extra crispiness, avoid overcrowding the potatoes on the baking sheet.
- This salad can be made ahead and served chilled or at room temperature.
- Add a dash of smoked paprika or crushed red pepper for a flavor kick.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg