Roast Potato Salad with Sumac Yoghurt Dressing
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.
- 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)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and halve the potatoes, then toss with olive oil, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer and roast for 30–35 minutes, turning halfway through, until golden and crispy.
- 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.
- Once the potatoes are done, let them cool slightly, then place in a large mixing bowl.
- Gently toss the roasted potatoes with the sumac yoghurt dressing until evenly coated.
- 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
