Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. For the dressing, feel free to use a mix of fresh herbs you have on-hand.

Creamy Roasted Potato Salad

Serves 8

Active Time: 15 minutes

Total Time: 50 minutes

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 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.

Tasty tip: Make ahead and refrigerate in an airtight container for up to four days.

Recipe nutrition per serving: 200 Calories, Total Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Carbohydrates: 19 g, Fiber: 2 g, Total Sugars: 2 g, Protein: 3 g, Sodium: 302 mg, Potassium: 490 mg, Phosphorus: 79 mg, Iron: 1 mg, Folate: 27 mcg, Calcium: 29 mg, Vitamin A: 88 IU, Vitamin C: 9 mg, Vitamin D: 1 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.