Surprise! A potato salad sans mayonnaise and eggs.

I hope I’m not crossing the line on some sort of unwritten American rule. In this potato salad, you roast the baby potatoes in a paprika-spiced glaze and then mix with celery and greek yogurt.

Paprika-Spiced Roasted Potato Salad | Things I Made Today

It is, in my humble opinion, lighter and more flavorful than it’s traditional counterpart. But if you don’t trust my opinion, you can ask my very American potato-loving husband, who had a hard time leaving enough for his own lunch portion the next day.

Paprika-Spiced Roasted Potato Salad | Things I Made Today

So with all the lovely baby potatoes you’re seeing at the markets these days, make this, and see if you ever want to back to the original.

Paprika-Spiced Roasted Potato Salad
Recipe type: Side Dish, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1½ teaspoons smoked paprika (I so highly recommend the Penzey's brand)
  • 1 teaspoon Kosher salt
  • freshly ground black pepper
  • 2 lb baby potatoes, cut into quarters
  • ¾ cup celery, chopped
  • ¼ cup greek yogurt
  • 2 tablespoons fresh dill, chopped
  1. Preheat oven to 400.
  2. In a large bowl, mix together olive oil, brown sugar, smoked paprika, salt, and pepper. Stir in potatoes and mix to coat. Transfer potatoes to a baking sheet in a single layer and bake for 30 minutes, turning halfway. Set aside and cool to room temperature.
  3. Combine potatoes in a bowl with celery, yogurt, and dill.

Recipe adapted from Food and Wine Magazine.


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