Garlicky Roasted Potato Salad

Mayonnaise? Not on my potato salad. This is not your typical potato salad; you can actually tell that you're eating potatoes (roasted red potatoes no less!)...not yellow mush. I made this for a relief society activity and I roasted the potatoes the night before and then threw it all together the next day just in time. Perfect.

3 lbs medium red potatoes, cut into 1" chunks
1 tbsp vegetable oil
1 tbsp stone ground mustard
2 tsp coriander seeds, crushed
6 clove garlic, halved
1/2 c fresh cilantro, chopped
1/2 c plain nonfat yogurt
1/3 c green onion, thinly sliced
3/4 tsp salt
1/4 tsp black pepper

Preheat oven to 400. Combine 1st 5 ingredient in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 for 45-60 minute or until tender, stirring mixture occasionally to get even browning. Cool to room temperature.
Combine parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture and toss gently. Serve salad at room temperature, garnish with green onions.