Butternut Squash Potato Salad
A spin on classic potato salad with butternut squash, radish, green onion and a creamy and light Greek yogurt-based dressing.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 5 -7 small-medium red skin potatoes
- 1 1/2 cups butternut squash ((peeled and cubed // 1/2 large squash yields ~1 1/2 cups))
- 3 Tbsp Greek yogurt, plain*
- 1 Tbsp light or regular mayo*
- 1 tsp grainy mustard
- 1 Tbsp white vinegar
- Sea salt & ground black pepper
- 1/4 tsp ground coriander ((optional))
- 2 Tbsp green onion ((chopped))
- 2 medium radishes ((chopped))
Steps
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Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
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Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato – it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.
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While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.
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While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste – adjust seasonings as desired. Add more vinegar or water to thin out.
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Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers – should keep for several days, though best when fresh.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -7 small-medium red skin potatoes | 5 | - | - |
| butternut squash | 0.5 cups | - | - |
| Greek yogurt | 3 tbsp | $0.94/200g | $0.21 |
| light or regular mayo* | 1 tbsp | $1.00/kg | $0.01 |
| grainy mustard | 1 tsp | - | - |
| white vinegar | 1 tbsp | - | - |
| Sea salt & ground black pepper | - | - | - |
| ground coriander | 0.25 tsp | - | - |
| green onion | 2 tbsp | - | - |
| radishes | 2 medium | - | - |
*Estimated market prices, may vary by region
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