Potato Salad


  • 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


  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.