Cool off with this refreshing, Mediterranean-inspired roasted potato salad


Labor Day!

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Who doesn't crave that tried-and-true seasonal classic: potato salad? Unfortunately, potato salad usually comes loaded with calories and fat due to its high mayonnaise content.

Luckily, we’ve got the perfect alternative — a no-mayo potato salad recipe that’s fresh, light and perfect for everyone from vegans (provided they get the non-dairy kind, of course) to health nuts to mayo-haters.


We’ve swapped in protein-rich, calorie-light Greek yogurt for mayo and are taking a minimalistic approach using Mediterranean-inspired flavors to make this dish come alive.

Greek-Style Roasted Potato Salad

For the potatoes:
Wash and cube 1 1/2 pounds of baby red potatoes. Place potatoes on a foil-lined baking sheet, drizzle with olive oil, dried oregano, salt and pepper, and toss to coat. Roast in a 350 degree oven for 30 minutes or until tender, tossing potatoes a few times during cooking to prevent sticking.  

Prepare the dressing:
On a cutting board, dice 1/3 cup red pepper and mince ¼ cup yellow onion. Set aside.

In a bowl, mix ¾ cup plain nonfat Greek yogurt, juice from one quarter of a lemon, ¼ tsp. minced garlic, 1 tsp. freshly chopped dill and a dash each of salt and pepper. Add in red pepper and onion, mixing thoroughly. Add more dill to taste, if desired. Cover and place in refrigerator.

Mix it up
When potatoes are tender, remove them from oven and transfer to a large bowl to cool. Once they have cooled, add dressing and toss to coat potatoes thoroughly. Transfer bowl to refrigerator and chill at least one hour before serving.