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Lemony Roasted Potato Salad

This is a nice alternative to a mayo-based potato salad which is easy to make and has a unique flavor. It is great for people on a diet and is exceptionally healthy and tasty – it has everything you would want out of a dish like this.


  • 2 pounds of diced potatoes
  • 2 minced celery stalks
  • 4 tablespoons of virgin olive oil
  • 3 tablespoons of plain Greek yogurt
  • 2 tablespoons of lemon juice
  • 1 tablespoon of minced mint
  • salt
  • pepper


  • Preheat the oven to somewhere around 400 degrees.
  • Toss the diced potatoes in a bowl along with 2 tablespoons of oil and some salt and pepper, before placing them on a baking sheet.
  • Roast them for 30 to 40 minutes at most, flipping them over halfway through, when they become tender.
  • Remove them and let them cool for a while in a bowl, before adding the minced celery.
  • While they’re cooling, whisk together the remaining oil, lemon juice, yogurt and some salt and pepper. Taste it a bit to see if you need more or less of some ingredients.
  • After you’re done with that, pour it over the potatoes and toss them to get the completely coated in it.
  • Garnish them with some minced mint and serve to 4 or 5 people at most.