Herb-Infused Greek Potato Salad

Herb-Infused Greek Potato Salad

Servings

3-4 sides

Herb-Infused Greek Potato Salad

Ingredients

    Herb-Infused Potatoes

    • baby potatoes, yellow or red, 1 bag
    • fresh rosemary sprigs, 4-5
    • fresh oregano sprigs, 4-5
    • salt & pepper
    • evoo, for coating

    Salad Fillings

    • nutritional yeast, 1 tbsp
    • cucumber, 1 small diced
    • red onion, 1/2 finely chopped
    • fresh parsley, 1/4 cup chopped
    • cherry tomatoes, 1 cup halved
    • kalamata olives pre-diced, 1/2 cup (optional)
    • fresh or dry dill, 1/4 cup chopped fresh, or 1 tbsp dry

    Salad Dressing

    • yogurt, non-fat plain suggested, 1/4 cup
    • red wine vinegar, 2 tbsp
    • dijon mustard, 1 tbsp
    • lemon juice, 1 tbsp
    • garlic, 1 clove minced
    • salt & pepper, to taste

    Directions

    1. Wash and rinse potatoes thoroughly. Preheat oven to 420°.

    2. Prep a baking dish or a parchment-lined baking sheet, place rosemary and oregano sprigs evenly.

    3. Place potatoes on top of the herb sprigs, then coat with EVOO, salt, and pepper. Roll potatoes around to cover evenly.

    4. Roast in oven 35-40 minutes, flipping halfway through, until tender when pierced with a fork.

    5. Meanwhile, prepare potato salad fillings and dressing. For the dressing, prep this in a small bowl. Taste test along the way and adjust flavor as desired.

    6. Remove potatoes from oven and let cool on the side, without the herb sprigs. Once cooled, place in a bowl and smash with a fork. Add a drizzle of olive oil for extra flavor.

    7. Add dressing and mix well. Then add potato salad fillings and mix again until evenly combined.

    8. Serve this potato salad in a greek bowl or as a side dish to any meal.

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