Salade de pommes de terre rôties au thym et au romarin

Ingrédients

• 3 lbs potatoes ((any kind))
• 1 onion, (diced)
• 2 Tbsp olive oil
• 3 cloves garlic
• 3 Tbsp fresh rosemary, (chopped, or 1 Tbsp dry, ground)
• 3 Tbsp fresh thyme, (chopped, or 1 Tbsp dry, ground)
• 3/4 tsp salt
• 1/4 c plain yogurt
• 1/4 c mayonnaise
• 1 Tbsp balsamic vinegar

Préparation

1. 1

   Preheat your oven to 475F.

2. 2

   Wash the potatoes and cut into 1” chunks.

3. 3

   Place the potato chunks and diced onion into a large bowl.

4. 4

   In a small bowl, mix together olive oil, garlic, rosemary, thyme, and salt. Add mixture to potatoes and onions, and toss to coat.

5. 5

   Spread the potato mixture on a baking sheet and roast for 20 minutes, or until the potatoes are tender.

6. 6

   Remove the potatoes from oven and allow to cool.

7. 7

   Mix together yogurt, mayo, and vinegar.

8. 8

   When the potatoes have cooled, place them in a large bowl. Pour the yogurt mixture over the potatoes and toss until evenly coated.

9. 9

   Refrigerate the potato salad, covered, for 2-4 hours before serving.