You have to say, potato salad is the perfect side dish for any meal, from BBQ to pan grilled fish. With that being said, that is exactly what we have today. However, the potato salad we are making is not your typical one, it´s the next level in goodness. We´re talking a Roasted Potato “Potato Salad”.
This potato salad is packed with textures & flavors, it´s seriously easy to make and comes together in just 40 minutes. You can serve it at room temperature or even chilled. Either way, with that first bite, this just might be one of the best potato salads you will ever taste.
To make this recipe I used baby new potatoes. You can also use larger potatoes. Just cut them into large bite-sized pieces. I kept the skins on the potatoes, as it adds more nutrients and flavors. But if you like, you can peel the potatoes.
TIPS & TRICKS to Make this Recipe: For the creaminess I used plain Greek yogurt. You can also use mayonnaise if you prefer. This potato salad will hold for up to 4 days in the fridge. If you see it dries out, just add in more Greek yogurt or mayo before serving.
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Watch the Video Below on How to Make this Roasted Potato “Potato Salad”
Roasted Potato "Potato Salad"
- 2 1/4 lbs baby new potatoes 1 kilogram
- 2 tbsp extra virgin olive oil 30 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 4 eggs
- 1/2 red onion
- handful fresh parsley
- 3/4 cup plain Greek yogurt 225 grams
- pinch sea salt
- dash black pepper
Wash and pat dry the baby potatoes, then cut each one in half, transfer them into a large bowl, add in the olive oil, paprika and season with sea salt & black pepper, toss together until well mixed, then add over a baking tray lined with parchment paper, make sure all the potatoes are in a single layer and spaced out
Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
In the meantime, add the eggs into a sauce pan, fill with water to about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 minutes to end up with perfectly hard boiled eggs, then transfer into a bowl with iced water
After roasting the potatoes for 20 to 25 minutes, they should be cooked through, just pierce them with a toothpick or fork, if it easily goes in but with a little resistance, they are ready to go, remove the potatoes from the oven and let them sit at room temperature
In the meantime, thinly slice the red onion, finely chop the parsley and roughly chop 3 of the hard boiled eggs and cut the last one into quarters to use as garnish
Once the potatoes are cool enough to handle, add them into a large bowl, along with the red onion, chopped parsley, chopped hard boiled eggs, Greek yogurt and season generously with sea salt & black pepper, gently mix together until well mixed
Transfer into a serving dish and garnish with the hard boiled egg that was cut into quarters and fresh parsley, serve at room temperature or even chilled, enjoy!
Get the Spanish Paprika I used to make this Recipe
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