Roasted potato potato salad with Greek yogurt
Spain on a Fork · ♥ 1.3K likes · 25.7K views · 7 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 kg baby potatoes
Halve washed, dried baby potatoes (cut larger ones into 3 cm pieces); leave the skins on or peel.
- 30 ml extra virgin olive oil
- 2½ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
In a large bowl toss the potatoes with the olive oil, smoked paprika, sea salt and black pepper until coated.
Spread in a single layer on a parchment-lined baking tray so they do not stick.
Roast in a preheated oven on bake and broil (top and bottom heat) at 210 degrees Celsius, which is 410 degrees Fahrenheit, 20 to 25 minutes, until a toothpick goes in with little resistance; without that function, flip halfway.
- 4 whole eggs
- water
Cover the eggs with water by about half an inch in a saucepan and bring to a boil over high heat; cover, turn off the heat and leave about 11 minutes.
Rest the potatoes a couple of minutes at room temperature to cool slightly.
- ½ whole red onion
- fresh parsley
Thinly slice the red onion, finely chop the parsley, roughly chop three eggs and quarter the fourth for garnish.
- ¾ cup plain Greek yogurt
- sea salt
- freshly cracked black pepper
Combine potatoes, onion, parsley and chopped eggs in a large bowl; add room-temperature Greek yogurt, a little sea salt and plenty of black pepper; mix gently.
Dressing with Greek yogurt
Transfer to a serving dish and garnish with the quartered egg and parsley. Serve at room temperature or chilled.
Garnishing and tasting