Butternut Squash Potato Salad
Ingredients
The salad
-
5-7
small-medium
red skin potatoes
-
1½
cups
butternut squash (peeled and cubed)
-
2
medium
radishes (chopped)
-
2
Tbsp
green onion (chopped)
The dressing
-
3
Tbsp
Greek yogurt, plain
-
1
Tbsp
light or regular mayo
-
1
tsp
grainy mustard
-
1
Tbsp
white vinegar
-
to taste
sea salt & ground black pepper
-
¼
tsp
ground coriander (optional)
Instructions
- Preheat the oven to 400°F (204°C) and position a rack in the center.
- Rinse and scrub the potatoes, place them in a pot, cover with cold water, and boil until tender. Drain and set aside to cool, then quarter.
- Toss butternut squash cubes with olive oil, salt, and pepper, then roast for 15-20 minutes until just tender.
- In a serving bowl, prepare the dressing by whisking together Greek yogurt, mayo, vinegar, mustard, coriander, and seasoning to taste.
- Add the roasted squash, quartered potatoes, radishes, and green onion to the bowl and toss to combine.
- Serve immediately or refrigerate leftovers for a few days.
Nutrition Facts (estimated)
Servings
4
Calories
177
Total fat
5g
Total carbohydrates
24g
Total protein
4g
Sodium
723mg
Cholesterol
0mg
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