Easy Roasted Potato Salad with Garlic Dill Dressing

Ingredients

• 2 lb baby potatoes, halved
• 3 tbsp olive oil
• 3 tbsp Greek yogurt or mayo
• 1 tbsp Dijon mustard
• 2 tbsp chopped dill
• 1 small shallot, minced
• 2 tbsp lemon juice, salt and pepper

Instructions

1. Toss potatoes with oil, salt, and pepper; roast at 425°F until golden and tender.
2. Whisk yogurt, mustard, dill, shallot, and lemon for the dressing.
3. Cool potatoes slightly, fold into dressing while warm for creamy absorption.
4. Chill or serve warm; adjust seasoning.