See more
Garlicky Roasted-Potato Salad

Garlicky Roasted-Potato Salad

Cooking Light SEPTEMBER 1999

  • Yield: 8 servings (serving size: 1 cup)


  • 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)


Preheat oven to 400°.

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.

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.

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

Go to full version of

Garlicky Roasted-Potato Salad recipe