Active Time:

15 mins

Total Time:

50 mins

Servings:

8

Nutrition Profile:

Jump to Nutrition Facts

Ingredients

1 1/2poundsbaby yellow potatoes, halved (or quartered if large)

3tablespoonsextra-virgin olive oil

3/4teaspoonsalt, divided

1/3cupwhole-milk plain strained (Greek-style) yogurt

1/3cupmayonnaise

1/4cup finely chopped red onion

1/4cupfinely chopped mixed tender herbs (such as tarragon, dill and parsley), plus more for garnish

1smallclove garlic, grated

2teaspoons country-style Dijon mustard

2teaspoonswhite-wine vinegar Champagne vinegar

1/4teaspoonground pepper

Directions

Preheat oven to 425°F. Toss potatoes, oil and 1/2 teaspoon salt together on a large rimmed baking sheet until evenly coated. Spread into an even layer, arranging the potatoes cut-sides down.

Roast until golden brown on the bottoms, about 25 minutes. Using a thin spatula or tongs, flip the potatoes; roast until tender and lightly golden all over, about 10 minutes. Let the potatoes cool slightly on the baking sheet, 5 to 10 minutes.

Meanwhile, whisk yogurt, mayonnaise, onion, herbs, garlic, mustard, vinegar, pepper and the remaining 1/4 teaspoon salt together in a large bowl until well combined.

Stir the potatoes into the yogurt mixture until evenly coated. Transfer to a serving dish. Garnish with herbs, if desired.

To make ahead

Refrigerate in an airtight container for up to 4 days.