Ingredients:

  • 1 lb baby gold potatoes, quartered
  • 1 lb sweet potatoes, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup nonfat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp green onions, sliced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the quartered gold potatoes and cubed sweet potatoes on a parchment-lined baking sheet with olive oil, salt, and pepper, spreading them in a single layer.
  3. Bake for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are tender.
  4. While the potatoes roast, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and minced garlic in a medium bowl until smooth and glossy.
  5. Allow the roasted potatoes to cool for 10 minutes.
  6. Transfer the cooled potatoes to a large bowl and fold in the diced celery, red onion, and green onions.
  7. Pour the dressing over the mixture and gently fold until evenly coated.
  8. Fold in the fresh parsley last to maintain its vibrant color.