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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat your oven to 475F.
2. 2Wash the potatoes and cut into 1” chunks.
3. 3Place the potato chunks and diced onion into a large bowl.
4. 4In a small bowl, mix together olive oil, garlic, rosemary, thyme, and salt. Add mixture to potatoes and onions, and toss to coat.
5. 5Spread the potato mixture on a baking sheet and roast for 20 minutes, or until the potatoes are tender.
6. 6Remove the potatoes from oven and allow to cool.
7. 7Mix together yogurt, mayo, and vinegar.
8. 8When the potatoes have cooled, place them in a large bowl. Pour the yogurt mixture over the potatoes and toss until evenly coated.
9. 9Refrigerate the potato salad, covered, for 2-4 hours before serving.