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 

Todd Porter and Diane Cu
June 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
4 to 6
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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, 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.