Preheat oven to 425 degrees F.
In a large sheet pan, toss the halved potatoes with 1/4 cup olive oil, about 1 teaspoon salt, and ground black pepper. Arrange in an even layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one pan.
Roast potatoes for about 25 to 30 minutes, flipping after about 18-20 minutes. Remove from oven and set aside.
Make the yogurt pesto: In a food processor, combine all the pesto ingredients, except for the yogurt. Pulse until fully combined. Adjust to taste. Add the yogurt and combine with a spoon.
Assemble the salad: In a large bowl, toss the roasted potatoes with the chopped parsley and the prepared yogurt pesto until incorporated. Serve immediately. Enjoy!