Oven roasted potato salad with herb dressing

Step 1/7

Preheat oven to 200°C/400°F top and bottom heat.

Step 2/7

• 400 g waxy potatoes
• 1⅓ tbsp olive oil
• 1⅓ tbsp vinegar
• salt
• ⅔ pinch pepper

Wash and halve the potatoes. Cut larger potatoes into thirds. They should be bite-size pieces. Place on a baking sheet and mix with oil, vinegar, salt, and pepper. Bake for about 30 min.

Step 3/7

• ⅓ lemon
• 26⅔ g full-fat Greek yogurt
• ⅔ clove garlic
• 1⅓ tbsp vinegar

For the dressing, grate lemon zest and squeeze out the juice. Finely dice or use a garlic press on garlic. Mix together into a dressing with the remaining ingredients and season to taste with salt and pepper.

Step 4/7

• ⅔ red onion
• ⅓ package radish

Thinly slice onion and radishes.

Step 5/7

• 10 g parsley
• 10 g dill
• 10 g chives

Mince fresh herbs.

Step 6/7

Take potatoes out of the oven when they are golden brown. This may sometimes take a little longer than 30 min., depending on the type and thickness of the potatoes.

Step 7/7

You can serve the salad warm or cold. For a cold salad, let the potatoes cool completely and then mix with the rest of the ingredients in a bowl. For a warm salad, let the potatoes cool a bit anyway (should not be oven hot) and then mix as well.

Enjoy your meal!