In the Kitchen
Want to have ice cream for breakfast? We say go for it! Creamy yogurtView the Recipe
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.
WHY WE LOVE THIS RECIPE
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.