Have you ever wondered how a simple roasted potato salad could be transformed into an unforgettable dish? This creamy, tangy, and fresh roasted potato salad with cucumber and fresh herbs not only enhances the flavors of everyday potatoes but also provides a delightful twist that’s perfect for any occasion. If you’re looking for a unique, satisfying side dish that will elevate your next meal, keep reading. You won’t believe how easy it is to make and how incredible it tastes.

Ingredients List

Here’s everything you’ll need for your creamy roasted potato salad:

• 2 pounds of baby potatoes (or any small waxy potatoes)
• 1 medium cucumber, peeled and diced
• 1/2 cup of fresh parsley, chopped
• 1/4 cup of fresh dill, chopped
• 1/3 cup of Greek yogurt (for creaminess)
• 1/4 cup of mayonnaise (or a vegan alternative)
• 1 tablespoon of Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of garlic powder
• Salt and pepper, to taste
• 1 tablespoon of olive oil, for roasting the potatoes

Substitutions:

• Use sour cream instead of Greek yogurt for a richer flavor.
• If you’re looking for a lighter version, substitute the mayonnaise with plain yogurt or avocado.
• Fresh thyme or chives can also be swapped for dill and parsley if you prefer different herb flavors.

This ingredient list creates a balance of creamy, tangy, and herbaceous flavors with the perfect texture from the roasted potatoes.

Timing

This recipe takes about 60 minutes in total—20 minutes for preparation and 40 minutes for roasting the potatoes. This timing is perfect for a weeknight dinner or as a side dish for a weekend barbecue. Plus, it’s 15% faster than most other potato salad recipes that require boiling the potatoes first!

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash the baby potatoes thoroughly and cut them in half if they’re larger. Toss them in a tablespoon of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. This ensures the potatoes get crispy edges, adding texture to your salad.

2. Roast the Potatoes

Place the potatoes in the oven and roast for 35–40 minutes, flipping them halfway through. You want them golden brown and crispy on the outside while soft and tender on the inside. This step is essential for infusing a deep roasted flavor into the potatoes.

3. Make the Dressing

While the potatoes are roasting, prepare the dressing. In a large bowl, combine Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning to your preference. The dressing should be tangy, creamy, and just slightly sharp from the mustard and vinegar.

4. Cool the Potatoes

Once the potatoes are roasted to perfection, remove them from the oven and let them cool for about 10 minutes. This helps them hold their shape when mixing with the dressing.

5. Assemble the Salad

Add the cooled roasted potatoes to the dressing and gently toss to coat. Add the diced cucumber and chopped herbs (parsley and dill) to the mix. Stir until everything is evenly distributed.

6. Serve and Enjoy

Transfer your creamy roasted potato salad to a serving bowl. Garnish with additional fresh herbs and serve immediately, or refrigerate for later. This salad can be served warm or chilled, depending on your preference.

Nutritional Information

Here’s a quick breakdown of the nutritional content for a serving of roasted potato salad:

• Calories: 250 per serving
• Fat: 16g (Saturated Fat: 2g)
• Carbohydrates: 28g (Fiber: 4g, Sugar: 3g)
• Protein: 4g
• Cholesterol: 10mg
• Sodium: 350mg

This salad is a great source of fiber, healthy fats, and vitamins thanks to the fresh herbs and cucumbers. The roasted potatoes provide a hearty base without being too heavy.

Healthier Alternatives for the Recipe

Looking for ways to make this roasted potato salad even healthier? Here are some tips:

• Reduce Calories: Swap out the mayonnaise for an avocado-based dressing or use a lighter version of Greek yogurt to cut back on calories.
• Increase Fiber: Add extra veggies like red bell peppers or celery for a crunchier texture and more fiber.
• Make it Vegan: Simply substitute the mayonnaise and Greek yogurt with plant-based alternatives like vegan mayo and coconut yogurt.
• Use Sweet Potatoes: For a unique twist, swap regular potatoes with sweet potatoes for additional vitamins and antioxidants.

Serving Suggestions

This roasted potato salad is incredibly versatile and pairs well with a variety of dishes:

• Grilled Meats: Serve it alongside grilled chicken, steak, or fish for a well-rounded meal.
• Vegetarian Delight: Add roasted vegetables like bell peppers, zucchini, and eggplant to make it a more filling vegetarian dish.
• Picnics or Barbecues: This is the perfect side dish for outdoor gatherings, especially when paired with other salads and grilled goods.

Pro Tip: If you want to make this salad more substantial, add some boiled eggs or chickpeas for extra protein.

Common Mistakes to Avoid

While making this creamy roasted potato salad, avoid these common pitfalls:

• Not cooling the potatoes before mixing: If you mix hot potatoes with the dressing, they can become soggy and lose their texture. Make sure to let them cool for 10 minutes before tossing them.
• Overcooking the potatoes: Roasting the potatoes too long can result in them being dry. Keep an eye on them in the oven to ensure they’re golden brown but not overdone.
• Not seasoning enough: Potatoes absorb salt and flavor quickly, so be sure to season them generously before and after roasting.

Storing Tips for the Recipe

If you have leftovers or want to prep ahead, here’s how to store your creamy roasted potato salad:

• Refrigerate: Store any leftover potato salad in an airtight container in the fridge for up to 3 days.
• Make Ahead: You can prepare the roasted potatoes a day ahead and assemble the salad the next day. Just add the cucumbers and fresh herbs right before serving to keep them crisp.
• Freezing: While it’s not recommended to freeze the salad as the potatoes may become mushy, you can freeze the roasted potatoes separately for future use in other recipes.

For more delicious cooking ideas and recipes, be sure to explore the full collection on our website!

Conclusion

This creamy roasted potato salad with cucumber and fresh herbs is a versatile, delicious side dish that adds a burst of flavor to any meal. With easy-to-follow steps, simple ingredients, and a variety of customization options, it’s perfect for any occasion. Whether served warm or cold, it’s bound to impress your guests or satisfy your craving for something wholesome and hearty.

Want to try this delicious recipe? Give it a go and let us know how it turned out! Feel free to share your feedback in the comment section below, or subscribe to our blog for more tasty recipes and tips.

FAQs

1. Can I make this potato salad ahead of time?

Yes, you can prepare the potatoes and dressing ahead of time. Just wait to add the cucumber and fresh herbs until right before serving to maintain their crispness.

2. Can I use a different type of potato?

Absolutely! You can use any waxy potato like Yukon Golds or fingerling potatoes. They hold their shape better than starchy varieties like russets.

3. Can I make this recipe without cucumbers?

Yes! If you’re not a fan of cucumbers, you can swap them for other crunchy vegetables like celery or bell peppers.

4. How long will this salad last in the fridge?

The creamy roasted potato salad will last in the fridge for up to 3 days, making it a great option for meal prepping.