Recipes Spicy Asian Roasted Potato Salad with Greek Yogurt Dressing Be the first to rate & review! Potato salad gets updated by first roasting the potatoes in a fish sauce mixture, then tossing them with a spicy Asian dressing made with healthy Greek yogurt. Slideshow: Potato Salad Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 4 to 6 Ingredients Roasted Potatoes 2 pounds baby potatoes 3 tablespoons extra-virgin olive oil 3 medium cloves garlic, minced 1 tablespoon fish sauce 1/2 teaspoon sugar Fresh cracked black pepper, to taste Greek Yogurt Dressing 1/2 cup Greek yogurt 1 tablespoon chili garlic sauce 1 teaspoon rice vinegar 1 teaspoon soy sauce 1/2 teaspoon sesame seed oil Fresh cracked black pepper, to taste 1/4 cup chopped cilantro Directions Preheat the oven to 400°. Line a baking pan with parchment paper. 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, garlic, fish sauce, sugar, and pepper. Add the potatoes and stir until the potatoes are completely coated. Spread the potatoes and any leftover oil and garlic on the lined baking pan into a single layer. Roast for 20 minutes, turn the potatoes, and continue roasting for 15-20 minutes, or until the potatoes are golden and crisped. Remove from oven and set aside to cool to room temperature. In a large bowl, whisk together the Greek yogurt, chili garlic sauce, rice vinegar, soy sauce, sesame seed oil, and black pepper. Stir in the cilantro. Add the potatoes to the bowl with the dressing and gently toss to completely coat the potatoes with the dressing. Serve at room temperature or chilled. Rate it Print