Baked Potato Salad

Ingredients

• 2 pounds potatoes (red or Yukon gold), cut into 1-inch cubes
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Directions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine potatoes, olive oil, garlic powder, oregano, thyme, salt, and pepper. Stir to coat potatoes evenly.
3. Spread potatoes on a baking sheet and bake in preheated oven for 25–30 minutes, or until golden brown and tender.
4. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Add chopped parsley and chives and stir to combine.
5. Once potatoes are done, transfer to a large bowl and add dressing. Stir to combine.
6. Serve warm or cold.

Interesting Facts

• Baked potato salad is a great way to use up leftover potatoes.
• The addition of fresh herbs gives it a bright flavor.
• It’s a healthy, low-carb alternative to traditional potato salad.