Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.
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!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.
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.
Ingredients you need to make this roast potato salad:
- Olive Oil
- New Potatoes
- Sweet Potatoes
- Cornflour
- Spinach
- Cucumber
- Tomatoes
- Pomegranate
- Lemon Juice
- White Wine Vinegar
- Sugar
- Garlic
- Greek Yoghurt
- Sumac
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 class up the 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.
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!
Keep scrolling for the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS ROAST POTATO SALAD WITH SUMAC YOGHURT DRESSING?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Sweet Potato Soup, Sumac Croutons & Chorizo
Healthy Red Lentil Dal with Spinach
Roast Potato Salad with Sumac Yoghurt Dressing
Ingredients
- 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
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 Pepper
- 1/2 tsp Sumac
Instructions
- 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 and the dressing.
Notes
Did you make this recipe?
Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!Equipment you need to make this recipe…
6 Comments
Kristen
09/08/2017 at 7:00 PMI am just loving all these colors! Beautiful!
Amy
09/08/2017 at 8:47 PMThanks Kristen 🙂
Jagruti
09/08/2017 at 7:12 PMWhat lovely pics of your salad and the yogurt dressing is fab,thanks for sharing
Jenn
09/08/2017 at 7:24 PMRoasted potatoes are the best! Love the combo of ingredients in this salad…and the dressing sounds great too!
Denisse | Le Petit Eats
09/08/2017 at 7:47 PMI love the addition to sweet potatoes to this recipe, and all the refreshing vegetables too!
Nadja | Nashi Food
09/08/2017 at 7:59 PMI have never thought of roasting the potatoes to make a salad, it sounds and looks delicious.