When the potatoes are tender, drain them and place them on the baking sheet cut-side-down. Drizzle the potatoes with olive oil and salt. Transfer the potatoes to the oven and roast for 25 minutes.
The shallots should be a deep amber color by now. In a bowl, stir to combine the shallot mixture, yogurt, scallions, honey, and salt.
Spoon the yogurt mixture onto a large plate and spread it with the back of your spoon to form a bed for the potatoes. Place potatoes on top of the yogurt. Top with a handful of the mixed greens.