creamy roasted potato salad

Serves: 5

Ingredients:
1/2 kg baby yellow potatoes, halved (or quartered if large)
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt, divided
1 cup low fat plain yoghurt
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 vinegarr
pinch of black pepper

Method:
preheat oven to 200°c. 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.
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.
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.
stir the potatoes into the yogurt mixture until evenly coated. transfer to a serving dish. garnish with herbs, if desired.