Roasted Potato Salad with Greek Yogurt- a healthy vegetarian meal

Looking for a healthy, fiber-packed meal that doesn’t feel like your typical salad? This Roasted Potato Salad with Greek Yogurt is the perfect solution! With crispy, spiced potatoes and veggies roasted to perfection in the oven or air fryer, this salad is far from boring. Served on a bed of fresh lettuce and creamy Greek yogurt, it’s a deliciously satisfying option even for those who aren’t big salad fans. Plus, it’s vegetarian and comes with a boost of protein from the Greek yogurt and nutritional yeast, making it a nutritious choice for any meal. Whether you’re meal prepping for the week or whipping up a quick lunch, this salad is sure to become a favorite.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 15-20 mins

Cooking Time: 30-40 mins

Total Time: 1 hour

Ingredients: 

Potatoes:

• 5-6 medium golden potatoes cut into 1.5-inch cubes; i like to keep the skin on

• 1-2 bell pepper cut into 1-inch cubes

• 1 jalapeno cut into thin slices

• 1/4 cup chopped celery

• 1 medium white onion cut into 1.5-inch cubes

• 3 scallions chopped

• 4-5 cloves of garlic minced

• 3-4 tbsp chopped parsley

• 1-2 tsp salt as per taste

• 1/4 tsp pepper

• 1 tsp sugar

• 1 tbsp everything bagel seasoning

• 1/2 tbsp paprika powder

• 1 tsp Kashmiri red chili powder

• 1 tsp cumin powder

• 1/2 tsp nutmeg powder

• 2-3 tbsp nutritional yeast

• 1 tsp coriander powder

• 2 tbsp olive oil

Serve:

• 2-2.5 cups chopped Romaine lettuce

• 2.5-3 cups of greek yogurt; i used non fat

• 1/2 tbsp honey

• Fresh pepper to grind

Directions: 

1. Roasted potatoes- Preheat the oven/air fryer to 380F.

2. Put the potatoes in a large mixing bowl, add all the spices, vegetables, chopped herbs, nutritional yeast, and olive oil, and toss them well coating them.

3. Transfer the potatoes to the parchment-lined baking tray or air fryer. Bake at 380F for 25-35 minutes, flipping them over midway.

4. Once out of the oven/air fryer, let it cool slightly.

5. Serve- I like to serve them as individual portions. Put the Greek yogurt on the plate and spread it out as a circle. Drizzle very little honey and sprinkle some pepper over the yogurt. Place handfuls of chopped romaine lettuce over the yogurt and then place the roasted potatoes in the center.

6. Serve & enjoy!

Notes/Tips:

• You can roast the vegetables from before and keep them.

• Do not skip the fresh parsley.

• You can add any other veggies you like!

• I like to prep the romaine lettuce by chopping it and then washing it in ice water. Drain it well and air dry completely before using.

• You can skip the honey over the yogurt if you like.