Garlicky Roasted-Potato Salad

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 13%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 5g
  • Carbohydrate: 30.9g
  • Fiber: 3.5g
  • Cholesterol: 1mg
  • Iron: 2.7mg
  • Sodium: 270mg
  • Calcium: 66mg


  • 3 pounds medium-size red potatoes, quartered
  • 1 tablespoon vegetable oil
  • 1 tablespoon stone-ground mustard
  • 2 teaspoons coriander seeds, crushed
  • 6 garlic cloves, halved
  • 1/2 cup chopped fresh parsley
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup thinly sliced green onions
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Green onion (optional)


  1. Preheat oven to 400°.
  2. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400° for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.
  3. Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garlicky Roasted-Potato Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy