Chipotle-spiced Roasted Potato Salad with Celery & Greek Yogurt

1. 1

   Preheat the oven to 400.

2. 2

   Line a baking pan with parchment paper.

3. 3

   Scrub the potatoes clean, and then dry them on paper towels.

4. 4

   Cut into quarters and set aside.

5. 5

   In a large bowl, whisk together the oil, brown sugar, chipotle, smoked paprika, salt, and pepper.

6. 6

   Add the potatoes and stir until the potatoes are completely coated.

7. 7

   Spread the potatoes and any leftover oil and spices on the lined baking pan in single layer.

8. 8

   Roast for 20 minutes, turn the potatoes, and continue roasting for 10-20 minutes, or until the potatoes are golden and crisped.

9. 9

   Set aside to cool to room temperature.

10. 10

    Combine the potatoes and celery in a large bowl.

11. 11

    Add the Greek yogurt to the potatoes and celery and then gently toss to coat with the yogurt.

12. 12

    Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.