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Forget about your boring old potato salad, this roast potato salad recipe uses normal & sweet potatoes with a sumac yoghurt dressing to make a tasty dinner!
How good does this salad sound right now? It’s the perfect combination of filling and fresh.
As much as I love having nice, healthy salads for dinner in the summer I find it VERY difficult to let go of the carbs so a salad like this is where it’s at for me.
I get lots of yummy carbs all in the cloak of a healthy, healthy, green-filled salad. Plus there’s all kind of other goodies in here that scream summer to me.
Why we love this potato salad recipe:
- It’s vegetarian and filled with plenty of healthy vegetables like cucumber, tomato and spinach for loads of goodness
- It’s filling enough for a main course which makes it perfect for a summer dinner for the whole family
- It has a super quick and easy creamy and flavourful sumac salad dressing made with Greek yoghurt, lemon juice and garlic
- This recipe is also gluten free which makes it great for serving to anyone with dietary restrictions
Ingredients you need to make this roast potato salad:
- Olive Oil
- New Potatoes
- Sweet Potatoes
- Spinach: Use any extra in this red lentil dal with spinach
- Lemon Juice
- White Wine Vinegar
- Greek Yoghurt
- Sumac: This is a bit of a niche spice so if you’re looking for another way to use it then try adding it to croutons and sprinkle over this sweet potato soup
Equipment you need to make this recipe…
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Keep scrolling to get the full recipe for this roast potato salad with sumac dressing…
I’ve been craving potato salad a lot recently. Maybe it’s because we had loads of baby potatoes kicking around the fridge which I’d bought with the intention of making various different recipes which had sounded great at the time but suddenly weren’t holding any appeal.
Every time I saw that bag of potatoes all I could think was potato salad. The super delicious, super unhealthy mayonnaise filled kind my mum would make occasionally when I was a kid.
My mum fed me pretty healthily but if something was meant to have mayonnaise in it then she made sure it had plenty of mayonnaise, otherwise what’s the point?!
When we discussed what we should do with these potatoes that were calling out to be used I vaguely floated the idea of a potato salad and after a bit of back and forth (most of our dinners are decided via texts back on forth while I’m on the way home from work and ravenous) we decided to mix up the classic potato salad a little bit.
What that resulted in was this absolutely delicious roast potato salad. The potatoes are par-boiled before being shaken around in a saucepan with cornflour so they get a bit fluffed up and the cornflour sticks all over them.
I suppose you could skip that step but I’m assuming you’re not insane and are therefore after a super crispy potato, no?
Next step is to add them to some hot oil you’ve had in the oven and let them roast for as long as it takes them to get simultaneously soft and crispy. Ours took about half an hour.
After that it’s just a case of using the heat from the potatoes to wilt your spinach a little then throwing everything on a serving platter.
Drizzle with a little dressing and make sure there’s plenty more to go around once everyone has served themselves for pretty much the ultimate potato salad.
Speaking of dressing, let’s just take a minute to consider how well the tanginess of the Greek yoghurt works with the bright, citrussy flavour of the sumac.
It’s a match made in heaven and one you need to use on pretty much every other salad you ever produce. Trust me.
Don’t miss all my other salad recipes or try the ones below:
- Grilled Cobb Salad
- Butternut Squash Salad with Wild Rice
- Salmon and Avocado Salad with Crispy Kale
- Winter Broccoli and Wild Rice Salad with Chickpeas
- Sriracha Ranch Chopped Salad
- Halloumi Salad with Kale & Tahini Dressing
Roast Potato Salad with Sumac Yoghurt Dressing
- Olive Oil
- 375 g New Potatoes halved
- 375 g Sweet Potatoes cubed
- 1/2 tbsp Cornflour
- Salt and Pepper
- 100 g Baby Leaf Spinach
- 1/2 Cucumber chopped
- 2 medium Tomatoes chopped
- 1/2 Pomegranate arils removed
- Fresh Parsley finely chopped, to serve
Sumac Yoghurt Dressing
- 2 tbsp Lemon Juice
- 1 tbsp White Wine Vinegar
- 1 1/2 tsp Sugar
- 2 cloves Garlic crushed
- 130 grams Greek Yoghurt
- 5 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Sumac
- Preheat the oven to 210°C, drizzle a little olive oil in a baking tray big enough for the potatoes and place in the oven. Start by par-boiling the potatoes for 10 minutes in heavily salted water. Drain and return to the saucepan, add the cornflour and a sprinkling of salt and pepper. Place the lid on and give the potatoes a good shake to fluff them up a little.
- Tip the potatoes into the preheated tray and place in the oven. Cook for 30 minutes.
- While the potatoes cook make your dressing by whisking all of the ingredients together.
- When the potatoes have finished cooking place the in a large bowl with the spinach leaves. Cover with a tea towel and leave to wilt for a few minutes then tip onto a large plate. Top with the cucumber, tomato, pomegranate, chopped parsley and the dressing.