Roasted Potato Salad with Buttermilk & Yogurt Herb Dressing

Recipe Provided by Susan Sink, The Tarheel Foodie

2 lbs freshly dug Corolla or Yukon Potatoes (not too large)
1/2 teaspoon Himalayan salt
1/4 teaspoon fresh ground mixed pepper blend
1 tablespoon olive oil
1/2 cup chopped heirloom celery
2 tablespoons organic buttermilk (without thickening agents)
1/4 cup organic Greek yogurt
2 teaspoon fresh chopped thyme leaves
1 /2 teaspoons fresh chopped rosemary leaves
1/4-1/2 teaspoon fresh garlic or garlic scapes finely chopped (optional)
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh chives, finely chopped
1 hard boiled farm egg, rough chopped
pinch of celery salt (optional)


Scrub your potatoes well. I tend to use smaller potatoes and leave the skin on them. It's generally thin and crisps up nicely when it's roasting. Cut the potatoes into bite size pieces.

Spread on a heavy baking sheet that's been lined with parchment paper.

Sprinkle the potatoes with olive oil, salt, pepper, and half of thyme and rosemary. Toss to coat well.

Cover the pan with aluminum foil and bake at 400F for about 20 minutes. Uncover and bake an additional 10 minutes to crisp the potatoes. Keep an eye on them. Remove and let them cool completely.

Chop your celery into small pieces. (larger if you prefer it that way)

Mix yogurt, buttermilk and the other half of the thyme, rosemary, parsley, chives, garlic and celery together and blend with the cooled potatoes. Gently toss in the chopped hard boiled egg.

Let sit at least 1/2 hour in the refrigerator before serving.