Rustic Roasted Potato Salad

  • Prep Time: 10 minutes
  • Cook Time: 20 - 25 minutes (Chill time: 2 hours)
  • Servings: 8 - 10
  • Course: Side Dish

A tasty twist on the traditional potato salad.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Line your baking pan with Reynolds Wrap®Aluminum Foil for easy baking and quick cleanup.

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  • 2 pounds small red potatoes, skins on and each cut in 4 to 6 wedges
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 hard-cooked eggs, chopped
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 1 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped dill
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat the oven to 400 degrees F. Line an 18x13x1-inch baking pan with Reynolds Wrap® Aluminum Foil.

Step 2

Arrange potatoes in single layer in prepared pan. Drizzle with oil then toss in the pan. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes. Remove from oven and let cool slightly.

Step 3

Place eggs, celery and onion in a large bowl. Add potatoes and toss to combine.

Step 4

Whisk together yogurt, mustard, dill, lemon juice and paprika. Pour over the potato mixture. Stir to coat. Season with remaining salt and pepper.

Step 5

Cover and refrigerate at least 2 hours before serving.

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