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Spicy Potato Salad

Simply put, this is a delicious, healthy upgrade to a typical potato salad.

FYI, the recipe comes with one important takeaway: roasting potatoes in the oven is almost always a much, much better strategy than boiling them (unless you’re mashing them after).

Roasting releases flavors and makes them deliciously crispy; boiling results in chunks of bland, chalky mush.

Here, we roast them with spices like cayenne and paprika and then include leeks, garlic, and chives, adding even more flavor, before dressing them to create the healthiest tasty potato salad a barbecue has ever seen.



  • 6 small white potatoes, rinsed
  • 6 small red potatoes, rinsed
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 3 stalks leeks
  • 3 garlic cloves, minced
  • 2 teaspoons dried chives
  • 1/3 cup Greek yogurt


  • Preheat oven to 425 F.
  • Cut potatoes into quarters and place into medium dish.
  • Pour 2 tablespoons of olive oil, cayenne, paprika, pepper, and salt over the potatoes; and toss.
  • On a baking tray, evenly distribute the coated potatoes, and place in oven to cook for approximately 30 minutes, or until potatoes are cooked through.
  • While the potatoes are baking, remove green portion of leeks, and slice the white portion into 1/4 inch wide strips.
  • Pour remaining tablespoon of olive oil into a medium skillet and place the pan over medium-high heat.
  • Add the leeks, garlic, and chives. Let cook for about 5 minutes. Stir occasionally. Set aside until potatoes are done.
  • Toss roasted potatoes, leeks, and Greek yogurt in a serving bowl. Sprinkle with extra paprika and cayenne, and serve.


Instead of the traditional mayo-based mixture, we use protein- and probiotic-rich Greek yogurt to turn crispy potatoes into a salad made for serving alongside burgers. It’s also filled with extra nutrient-dense vegetables and spices like leeks, garlic, and cayenne.

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