Description
Experience the irresistible flavor of this Crispy Potato Salad with Creamy Herb Yogurt Dressing. Simple to prepare, this dish is perfect for a quick meal or a tasty side. Combining golden yukon potatoes with a refreshing herb dressing, it’s delightful and satisfying for any occasion.
Ingredients
Scale
- 1.5 lbs yukon gold potatoes
- 1.5 tablespoon avocado oil
- Salt & pepper, to taste
- ½ cup plain greek yogurt, 0%, 2%, or full fat
- ½ – 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- Juice of 1 large lemon
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 2 tablespoon finely sliced chives
- 1 large garlic clove, grated
Instructions
- Preheat the oven to 425°F and slice the potatoes in half.
- Bring a pot of salted water to a boil and cook potatoes for 10 minutes, or until easily pierced with a fork. Drain well.
- Toss the potatoes with avocado oil, salt, and pepper until well coated. Place them cut-side down on a baking sheet and roast for 35 – 40 minutes until golden and crispy.
- While the potatoes roast, mix all the dressing ingredients in a bowl and let it sit for 30 minutes to blend the flavors.
- Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing until well coated, then top with crispy potato bits and extra chives or lemon zest if desired.
Notes
You can adjust the seasoning of the dressing according to your preference.
For a spicier version, add chili flakes to the dressing ingredients.
Store leftover salad in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg