Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing is a delightful dish combining yukon gold potatoes, fresh herbs, and a tangy yogurt dressing for a quick and satisfying meal, perfect for gatherings or a cozy lunch.
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 about 35 – 40 minutes, or until golden and crispy.
- While the potatoes roast, mix all the dressing ingredients in a bowl and let sit for 30 minutes to blend flavors.
- 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, ensuring they are well coated.
- Top with crispy potato bits from the sheet and a little extra chives or lemon zest if desired.
Notes
Feel free to adjust the level of salt and pepper based on your taste preference.
For added zest, consider using lemon zest in the dressing.
This salad can be served warm or cold, depending on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg