Roasted Thyme and Rosemary Potato Salad
This Thyme and Rosemary Potato Salad blends summer herbs with roasted potatoes for a chunky potato salad that is lightened up with plain yogurt.
Servings: 6 people
Ingredients
- 3 lbs potatoes (any kind)
- 1 onion, diced
- 2 tablespoon olive oil
- 3 cloves garlic
- 3 tablespoon fresh rosemary, chopped, or 1 tablespoon dry, ground
- 3 tablespoon fresh thyme, chopped, or 1 tablespoon dry, ground
- ¾ teaspoon salt
- ¼ c plain yogurt
- ¼ c mayonnaise
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 475F.
- Wash the potatoes and cut into 1” chunks.
- Place the potato chunks and diced onion into a large bowl.
- In a small bowl, mix together olive oil, garlic, rosemary, thyme, and salt. Add mixture to potatoes and onions, and toss to coat.
- Spread the potato mixture on a baking sheet and roast for 20 minutes, or until the potatoes are tender.
- Remove the potatoes from oven and allow to cool.
- Mix together yogurt, mayo, and vinegar.
- When the potatoes have cooled, place them in a large bowl. Pour the yogurt mixture over the potatoes and toss until evenly coated.
- Refrigerate the potato salad, covered, for 2-4 hours before serving.