Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing is a delightful blend of textures and flavors. Featuring Yukon gold potatoes, fresh herbs, and a creamy yogurt dressing, it’s an easy-to-make dish that’s great for any occasion. Enjoy it as a quick dinner or a refreshing side!
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 (but not falling apart). Drain well.
- Toss the potatoes with avocado oil, salt, and pepper until well coated. Place them cut-side down on a baking sheet. Roast for about 35 – 40 minutes, or until golden and crispy.
- While the potatoes roast, mix all the dressing ingredients together in a bowl. Let it sit for 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
- Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing, making sure they're well coated. Top with crispy potato bits from the sheet and a little extra chives or lemon zest if you like.
Notes
For extra flavor, let the dressing sit for longer before serving.
Adjust the amount of salt and pepper according to your taste.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg