Marry Me Roasted Potato Salad (Creamy Sun-Dried Tomato & Parmesan)

Why You'll Love This Recipe

• Roasted potatoes instead of boiled for extra flavour and texture.
• A creamy dressing that's lighter thanks to Greek yoghurt.
• Packed with the irresistible flavours of sun-dried tomatoes, Parmesan and fresh basil.
• Perfect served warm straight from the oven or chilled the next day.
• Great for BBQs, picnics, lunchboxes and entertaining.

Is This Recipe Healthy?

This roasted potato salad is a lighter take on the traditional version. Using Greek yoghurt instead of lots of mayonnaise increases the protein while reducing the overall fat content. Potatoes provide fibre, potassium and vitamin C, while basil and sun-dried tomatoes add antioxidants and plenty of flavour.

Key Tips

• Cut the potatoes into evenly sized small cubes so they roast at the same rate.
• Don't overcrowd the baking tray - spread the potatoes out in a single layer to help them crisp up.
• Toss the potatoes with the dressing while they're still warm so they absorb all of the delicious flavours.
• Use freshly grated Parmesan for the best flavour and texture.

Ingredients

For the roasted potatoes

Potatoes

Garlic powder

Dried oregano

Flaky sea salt

Extra virgin olive oil

For the creamy dressing

Greek yoghurt

Mayonnaise

Sun-dried tomatoes

Smoked paprika

Parmesan

Dijon mustard

Fresh basil

Balsamic vinegar

Honey

Flaky sea salt

Optional garnish:

Fresh basil leaves

Extra Parmesan

Step-by-Step Instructions

Roast the potatoes

Preheat the oven and toss the cubed potatoes with olive oil, garlic powder, oregano and flaky sea salt. Spread them onto a large baking tray in a single layer and roast until golden, crisp and tender.

Make the creamy dressing

While the potatoes cook, combine the Greek yoghurt, mayonnaise, chopped sun-dried tomatoes, smoked paprika, Parmesan, Dijon mustard, basil, balsamic vinegar, honey and a pinch of flaky salt in a large mixing bowl. Stir until smooth.

Toss everything together

Add the warm roasted potatoes to the dressing and gently fold everything together until every potato is coated.

Serve

Enjoy immediately while warm or refrigerate until chilled. Finish with extra basil and Parmesan before serving if you like.

Substitutions

• Swap Greek yoghurt for a thick dairy-free yoghurt to make it dairy-free (using a dairy-free Parmesan alternative too).
• Replace Parmesan with Pecorino for a slightly stronger flavour.
• Fresh oregano or thyme can be used instead of dried oregano.
• Maple syrup works well instead of honey.
• Add toasted pine nuts for extra crunch.
• Stir through baby spinach or rocket before serving for extra greens.

How to Store & Use Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavours become even more delicious as they meld together.

What to Eat With

This creamy roasted potato salad pairs beautifully with:

• Grilled chicken
• Steak
• BBQ sausages
• Burgers
• Roast chicken
• Salmon
• Lamb chops
• Corn on the cob
• Garlic bread
• Fresh green salads

Frequently Asked Questions

Can I make this potato salad ahead of time?

Yes! It's a great make-ahead recipe and tastes even better after a few hours in the fridge.

Can I serve it warm?

Absolutely. It's delicious served warm straight after mixing or chilled from the fridge.

Which potatoes work best?

Baby potatoes, Maris Piper, Yukon Gold or any waxy potato all work well. Just cut them into evenly sized pieces.

Can I use all mayonnaise instead of Greek yoghurt?

Yes, although the salad will be richer and higher in fat. Greek yoghurt keeps it light while adding extra protein.

Do I have to roast the potatoes?

Roasting gives this recipe its lovely texture and incredible flavour, but boiled potatoes can be used if you prefer a more traditional potato salad.

Can I freeze it?

No. Potato salad made with yoghurt and mayonnaise doesn't freeze well as the dressing can split once thawed.