Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing combines golden roasted yukon gold potatoes with a zesty herb yogurt dressing, creating a perfect side for any meal. Simple to prepare and packed with flavor, it’s ideal for gatherings or a quick dinner at home.
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 the 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 the baking sheet and 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, ensuring they're well coated. Top with crispy potato bits from the sheet and additional chives or lemon zest if desired.
Notes
For extra crispiness, ensure potatoes are well coated with oil before roasting.
Feel free to adjust the herbs based on what you have on hand for the dressing.
This recipe can be served warm or refrigerated and served cold.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg