Roast Potato Salad with Sumac Yoghurt Dressing

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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!

Overhead shot of potato salad on a blue and white platter

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
  • Cornflour
  • Spinach: Use any extra in this red lentil dal with spinach
  • Cucumber
  • Tomatoes
  • Pomegranate
  • Lemon Juice
  • White Wine Vinegar
  • Sugar
  • Garlic
  • 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…

Keep scrolling to get the full recipe for this roast potato salad with sumac dressing…

Close up of potato salad recipe with cucumber and tomato on a white plate

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?!

White just of sumac yoghurt dressing on a brown background

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.

Overhead shot of potato salad with lemon and dressing

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.

Roast potato salad with cucumber, tomatoes and pomegranate on a white dish

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.

Photo of potato salad recipe on a brown surface with a white jug

One edge of potato salad platter with pomegranate and lemon

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:

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!

Roast Potato Salad with Sumac Yoghurt Dressing

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!
5 from 2 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 389kcal
Author: Amy Fulwood

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
  • 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

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, chopped parsley and the dressing.
Nutrition Facts
Roast Potato Salad with Sumac Yoghurt Dressing
Amount Per Serving
Calories 389 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 384mg16%
Potassium 1021mg29%
Carbohydrates 49g16%
Fiber 7g28%
Sugar 13g14%
Protein 8g16%
Vitamin A 15820IU316%
Vitamin C 38mg46%
Calcium 114mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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6 Comments

  • Reply
    Kristen
    09/08/2017 at 7:00 PM

    5 stars
    I am just loving all these colors! Beautiful!

    • Reply
      Amy
      09/08/2017 at 8:47 PM

      Thanks Kristen 🙂

  • Reply
    Jagruti
    09/08/2017 at 7:12 PM

    What lovely pics of your salad and the yogurt dressing is fab,thanks for sharing

  • Reply
    Jenn
    09/08/2017 at 7:24 PM

    Roasted potatoes are the best! Love the combo of ingredients in this salad…and the dressing sounds great too!

  • Reply
    Denisse | Le Petit Eats
    09/08/2017 at 7:47 PM

    I love the addition to sweet potatoes to this recipe, and all the refreshing vegetables too!

  • Reply
    Nadja | Nashi Food
    09/08/2017 at 7:59 PM

    5 stars
    I have never thought of roasting the potatoes to make a salad, it sounds and looks delicious.

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