Baby potatoes get a chipotle glaze before being roasted, adding incredible flavor to this healthy potato salad, which substitutes Greek yogurt for mayonnaise. Slideshow:  Potato Salad Recipes 

Todd Porter and Diane Cu
July 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Line a baking pan with parchment paper.

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  • Scrub the potatoes clean, and then dry them on paper towels. Cut into quarters and set aside.

  • In a large bowl, whisk together the oil, brown sugar, chipotle, smoked paprika, salt, and pepper. Add the potatoes and stir until the potatoes are completely coated.

  • Spread the potatoes and any leftover oil and spices on the lined baking pan in single layer. Roast for 20 minutes, turn the potatoes, and continue roasting for 10-20 minutes, or until the potatoes are golden and crisped. Set aside to cool to room temperature.

  • Combine the potatoes and celery in a large bowl. Add the Greek yogurt to the potatoes and celery and then gently toss to coat with the yogurt. Serve at room temperature or chilled.

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