Creamy Roasted Potato Salad

Drescription

Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own.

Ingredients

• 1 1/2 pounds baby yellow potatoes, halved (or quartered if large)
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt, divided
• 1/3 cup whole-milk plain strained (greek-style) yogurt
• 1/3 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped mixed tender herbs (such as tarragon, dill and parsley), plus more for garnish
• 1 small clove garlic, grated
• 2 teaspoons country-style dijon mustard
• 2 teaspoons white-wine vinegar or champagne vinegar
• 1/4 teaspoon ground pepper

Directions

1. 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.
2. 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.
3. 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.
4. Stir the potatoes into the yogurt mixture until evenly coated. Transfer to a serving dish. Garnish with herbs, if desired.