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A white bowl of roasted baby potato salad with creamy yogurt dressing, fresh dill, chives and lemon zest

Are Potatoes Anti-Inflammatory? A Roasted Potato Salad With Greek Yogurt

Prep
15 min
Cook
30 min
Chill
1 h
Total
1 h 45 min
Servings
4 servings

A crisp roasted baby potato salad, chilled and tossed with a lemon-dill Greek yogurt dressing, with USDA numbers and a plain look at what studies say about potatoes and inflammation.

Ingredients

  • 750 gbaby potatoes, about 1 2/3 lb, any color, skins on, halved
  • 2 tbspolive oil
  • 1/2 tspsalt
  • 1/4 tspblack pepper
  • 1 cupplain greek yogurt, for the dressing
  • 2 tbsplemon juice
  • 1 tsplemon zest
  • 2 tbspchopped fresh dill
  • 2 tbspchopped fresh chives

Instructions

  1. Roast the potatoes. Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Toss the halved potatoes with the olive oil, salt and pepper, then spread them cut side up in one layer. Roast for 30 to 35 minutes, until golden and crisp at the edges and easy to pierce with a fork.
    A parchment-lined baking sheet of halved baby potatoes, cut side up, glistening with olive oil and black pepper
  2. Cool the potatoes. Slide the potatoes onto a wire rack, or leave them on the pan, and let them cool for 20 minutes, then move them to the fridge for another 30 to 40 minutes. They only need to be cool, not ice cold.
    Golden roasted baby potato halves with browned edges cooling on a wire rack over a baking sheet
  3. Whisk the dressing. In a large bowl, whisk the Greek yogurt with the lemon juice, lemon zest, dill and chives until smooth. Taste it and add a pinch more salt if you like.
    A white bowl of Greek yogurt dressing with a whisk, lemon halves and fresh dill beside it
  4. Toss and chill. Fold the cooled potatoes into the dressing until every piece is coated. Serve right away, or cover and chill for 30 minutes to let the flavors meet.
    A large white bowl of roasted baby potato halves folded with creamy yogurt dressing, dill and chives, with a wooden spoon

Notes

  • Leave the skins on: they add texture and keep the potatoes from falling apart when you toss them.
  • Roasting times are a range. Potatoes of different sizes cook at different speeds, so check with a fork.
  • Keep leftovers covered in the fridge and eat them within a few days.

Nutrition Facts

Per serving (estimated) : Calories: 243 | Total Carbohydrate: 36 g | Protein: 10 g | Total Fat: 7 g | Sodium: 324 mg

Category: Healthy RecipesAuthor: Emma BloomCuisine: American