Potato salad can sometimes get a bad rap. Carbohydrates from the potatoes plus fat from the mayonnaise - this dinner or barbeque side dish favorite is usually the victim of portion control. Self admittedly, I'm not the biggest potato consumer — not even French fries! Today for a picnic I was determined to create a lighter version of this classic dish. By using Greek yogurt, I wouldn't be missing out on texture, but the calories and fat would be fewer.

Don't be skeptical to try different things and breaking free from the norm. Yogurt can be substituted for many recipes that call for mayo — even on a sandwich! But for now, let's start with this potato salad that has the foolproof combination of truffle flavor and rosemary!

truffle + rosemary roasted potato salad

serves 4-6, 5 min prep + 50 min cook time


2 lbs baby potatoes, scrubbed and cut in half
4 tablespoons Greek yogurt
3 tablespoons olive oil
1 tablespoons truffle oil
2 garlic cloves, minced
sea salt and pepper, to taste
2 sprigs rosemary, chopped


Preheat oven to 400 degrees.

In a bowl, toss the potatoes in 2 tablespoons of olive oil, salt, and pepper.

Transfer to a sheet pan and spread them evenly about.

Roast the potatoes for 30-35 minutes, until they are browned and crispy, yet tender in the middle. A fork or toothpick test can determine this.

In a skillet, heat the remaining tablespoon of olive oil. Add the garlic and cook until fragrant, about a minute. Add the potatoes and cook for a 2-3 minutes. Then add some of the rosemary and truffle oil. After another 1-2 minutes, remove from heat.

Set aside to let the potatoes cool thoroughly. When they have reached room temperature, mix in Greek yogurt.

Transfer to serving bowl and place in refrigerator. When ready to serve, garnish with remaining rosemary and enjoy!