Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad.
Boiled potatoes can hold on to moisture (even if they seem dry!
), which can affect the texture of the final dish.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Toss potatoes, oil and 1/2 teaspoon salt together on a large rimmed baking sheet until evenly coated.
Spread into an even layer, arranging the potatoes cut-sides down.
Roast until golden brown on the bottoms, about 25 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Let the potatoes cool slightly on the baking sheet, 5 to 10 minutes.
Stir the potatoes into the yogurt mixture until evenly coated.
Transfer to a serving dish.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Garnish with herbs, if desired.
To make ahead
Refrigerate in an airtight container for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
