Roasted Potato Salad

Roasted Potato Salad

Ingredients:

• 2 lbs red or yellow potatoes chopped into ½-inch pieces
• 2 Tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup mayonnaise
• ¼ cup greek yogurt
• 1 Tbsp apple cider vinegar
• 1 Tbsp white balsamic vinegar 
• 1 tsp dijon mustard
• 3 slices bacon, cooked and crumbled
• ¼ cup red onion, chopped
• 3 stalks celery, chopped
• 2 garlic scapes, (green onions may be substituted) thinly sliced
• 3 Tbsp dill, minced

Instructions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Toss potatoes with the olive oil, salt, and pepper. Place on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until tender. Stir after 15 minutes. Remove from the oven and allow to cool.
3. Whisk together mayonnaise, greek yogurt, apple cider vinegar, white balsamic vinegar, and dijon mustard. Season dressing to taste with salt and pepper.
4. Toss potatoes, bacon, onion, celery, garlic scapes, and dill in a large bowl with the dressing. Cover and chill at least one hour before serving to allow the flavors to get to know each other.

Serves 4

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