Tri-Colored Roasted Potato Salad
Tri-Colored Roasted Potato Salad is a healthier version of a classic American recipe.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 10 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 2 pounds small tri-colored potatoes (purple, red and white), washed and quartered
- 2 tablespoons olive oil
- Salt and pepper
- 4 hard-boiled eggs, peeled and chopped
- 2 stalks celery, washed and chopped
- 1 small red onion (or 1/2 of a larger onion), peeled and chopped
- 1/2 cup sweet pickle relish, drained on paper toweling
- 3/4 cup light mayonnaise
- 1/2 cup non-fat Greek yogurt
Instructions
- Preheat oven to 400 degrees.
- Place prepared potatoes on baking sheet and drizzle with olive oil, tossing with hands to coat.
- Sprinkle with salt and pepper.
- Roast in oven for 25 minutes (check at the 20 minute mark; you want your potatoes fork tender, but firm).
- Remove potatoes from oven and allow to cool.
- In the meantime, hard boil 4 eggs, cool, peel and coarsely chop.
- Chop celery and onion.
- Place potatoes and eggs, celery, onion and pickles in a large mixing bowl.
- Add light mayonnaise and non-fat Greek yogurt and toss to coat.
- Taste and correct seasonings.
- Transfer to a refrigerator container and refrigerate for at least 2 hours or overnight (this helps to blend the flavors and make the salad even more delicious!).
Find it online: https://tootsweet4two.com/tri-colored-roasted-potato-salad/
