Tangy Zangy Roasted Potato Salad Recipe

Name: Tangy Zangy Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 to 20 new, waxy potatoes; 2 tablespoons olive oil; 1/3 cup red onion, thinly sliced; 1/2 cup diced celery, or cut into thin half-moons; 1 handful of fresh celery leaves, chopped roughly; 1/2 cup plain yogurt; 1/4 cup mayonnaise; 1/4 cup creole mustard (I like Zatarain's; use grain mustard if you can't find it); 1/2 teaspoon paprika; 2 tablespoons red wine vinegar; 6 to 8 dashes of tabasco, or your favorite hot sauce; salt and pepper, to taste

Servings: persons

16 to 20 new, waxy potatoes
2 tablespoons olive oil
1/3 cup red onion, thinly sliced
1/2 cup diced celery, or cut into thin half-moons
1 handful of fresh celery leaves, chopped roughly
1/2 cup plain yogurt
1/4 cup mayonnaise
1/4 cup creole mustard (I like Zatarain's; use grain mustard if you can't find it)
1/2 teaspoon paprika
2 tablespoons red wine vinegar
6 to 8 dashes of tabasco, or your favorite hot sauce
salt and pepper, to taste

1
Preheat oven to 375 degrees.
2
Scrub potatoes, leave skin on. Cut in half and toss with olive oil, light salt and black pepper. Arrange on a baking sheet lined with parchment paper, cut side down. Roast for 15 to 20 minutes. Flip. Roast for another 10 to 15 until tender. Set aside to cool slightly.
3
Drain onions and pat dry. Peel strings off celery stalk with a vegetable peeler before chopping. Combine onion and celery with yogurt, mayonnaise, mustard, vinegar, paprika, and hot sauce.
4
Taste the dressing with a celery leaf, and adjust for seasoning. The mustard and tabasco can make the sauce a little salty, so try first and adjust to your liking.
5
As soon as you can handle the potatoes (but while they are still hot), cut into bite-sized pieces and mix well with dressing. Add celery leaves.
6
Eat warm or cold. Enjoy!

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 to 20 new, waxy potatoes, 2 tablespoons olive oil, 1/3 cup red onion, thinly sliced, 1/2 cup diced celery, or cut into thin half-moons, and more.

Yes, Tangy Zangy Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tangy Zangy Roasted Potato Salad

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