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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.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 6 people
Course: Side Dish
Cuisine: American

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
  • ¾ tsp salt
  • ¼ c PLAIN yogurt
  • ¼ c mayonnaise
  • 1 Tbsp balsamic vinegar

Instructions

    Cup of Yum
  1. Preheat your oven to 475F.
  2. Wash the potatoes and cut into 1” chunks.
  3. Place the potato chunks and diced onion into a large bowl.
  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. Spread the potato mixture on a baking sheet and roast for 20 minutes, or until the potatoes are tender.
  6. Remove the potatoes from oven and allow to cool.
  7. Mix together yogurt, mayo, and vinegar.
  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. Refrigerate the potato salad, covered, for 2-4 hours before serving.