Roast Potato Salad with Sumac Yoghurt Dressing

Why You’ll Love This Recipe

This isn’t your average potato salad. Roasting the potatoes instead of boiling them adds a deep, caramelized flavor and crisp texture. The yoghurt-based dressing is lighter than mayo and gets a bright, tangy lift from sumac, a spice commonly used in Middle Eastern cuisine. It’s easy to prepare, visually appealing, and a standout side for any meal—from backyard cookouts to elegant dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or new potatoes
• Olive oil
• Salt
• Black pepper
• Greek yoghurt or plain yoghurt
• Garlic
• Lemon juice
• Ground sumac
• Fresh parsley or dill (optional for garnish)

Directions

1. Preheat your oven to 425°F (220°C).
2. Wash and halve the potatoes, then toss them with olive oil, salt, and pepper.
3. Spread the potatoes on a baking sheet in a single layer. Roast for 30–35 minutes or until golden and crispy, turning halfway through.
4. While the potatoes roast, prepare the dressing. In a bowl, whisk together yoghurt, minced garlic, lemon juice, sumac, and a pinch of salt. Adjust seasoning to taste.
5. Let the roasted potatoes cool slightly, then transfer them to a large mixing bowl.
6. Gently toss the potatoes with the sumac yoghurt dressing until evenly coated.
7. Garnish with chopped fresh herbs if desired and serve warm or at room temperature.

Servings and timing

This recipe serves 4–6 people as a side dish.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add roasted red onions or cherry tomatoes for extra sweetness and color.
• Mix in baby spinach or arugula for a fresh, peppery contrast.
• Use sweet potatoes instead of white potatoes for a different flavor profile.
• Add crumbled feta or goat cheese for a creamy, tangy punch.
• Stir in chopped olives or capers for a salty, briny edge.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad can be enjoyed cold or at room temperature. If you prefer it warm, reheat gently in a skillet over low heat. Avoid microwaving to preserve the texture of the potatoes and the yoghurt dressing.

FAQs

What is sumac, and where can I find it?

Sumac is a tangy, lemony spice made from dried and ground sumac berries. It’s commonly used in Middle Eastern cooking and is available at most spice shops, international markets, or online.

Can I use regular yoghurt instead of Greek yoghurt?

Yes, but Greek yoghurt will provide a thicker, creamier texture. If using regular yoghurt, you may want to drain it slightly for best results.

Do I need to peel the potatoes?

No, the skin adds great texture and helps the potatoes get crispy. Just give them a good scrub before roasting.

Can I make this dish ahead of time?

Yes. You can roast the potatoes and prepare the dressing in advance. Toss them together just before serving to maintain the potatoes’ crispness.

What other herbs work well in this dish?

Fresh mint, cilantro, dill, or parsley all complement the tangy dressing beautifully.

Is this recipe suitable for vegetarians?

Yes, it’s vegetarian-friendly. Just ensure the yoghurt is made with vegetarian-friendly cultures if that’s a concern.

Can I make this salad vegan?

You can substitute the yoghurt with a dairy-free or coconut-based yoghurt alternative. Make sure it’s unsweetened and plain for the best flavor balance.

Can I use other vegetables in this salad?

Definitely. Roasted carrots, zucchini, or cauliflower would all blend well with the sumac yoghurt dressing.

What protein pairs well with this salad?

Grilled chicken, lamb kebabs, or roasted chickpeas are great protein additions that complement the bold flavors of the dish.

Is this salad served hot or cold?

It’s versatile. Serve it warm for comfort or cold as a refreshing summer side.

Conclusion

Roast Potato Salad with Sumac Yoghurt Dressing is a bold, modern spin on a classic side dish. The combination of crispy roasted potatoes and creamy, tangy dressing makes it irresistibly delicious and endlessly adaptable. Whether you’re adding it to a mezze platter, serving it alongside grilled meats, or enjoying it on its own, this salad brings both flavor and flair to your table.

Roast Potato Salad with Sumac Yoghurt Dressing

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Roast Potato Salad with Sumac Yoghurt Dressing is a bold, Middle Eastern-inspired dish featuring crispy roasted baby potatoes tossed in a creamy yoghurt dressing with garlic, lemon, and sumac. It’s tangy, savory, and perfect served warm or at room temperature.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 2 pounds baby potatoes or new potatoes, halved
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 3/4 cup Greek yoghurt or plain yoghurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground sumac
• 2 tablespoons fresh parsley or dill, chopped (optional for garnish)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and halve the potatoes, then toss with olive oil, salt, and black pepper.
3. Spread the potatoes on a baking sheet in a single layer and roast for 30–35 minutes, turning halfway through, until golden and crispy.
4. While the potatoes roast, make the dressing by whisking together yoghurt, garlic, lemon juice, sumac, and a pinch of salt in a bowl. Adjust seasoning to taste.
5. Once the potatoes are done, let them cool slightly, then place in a large mixing bowl.
6. Gently toss the roasted potatoes with the sumac yoghurt dressing until evenly coated.
7. Garnish with chopped herbs if desired and serve warm or at room temperature.

Notes

• Leave the potato skins on for extra texture and crispiness.
• For added flavor, mix in roasted red onions or cherry tomatoes.
• Feta, goat cheese, or olives can be added for richness and saltiness.
• Best served fresh but can be made ahead—toss with dressing just before serving.
• Reheat gently in a skillet if serving warm.

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 2g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg