Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing combines crispy roasted yukon gold potatoes with a flavorful herb-infused yogurt dressing, making it a perfect side dish for any meal. Quick to prepare and loaded with delicious herbs, this salad will make your taste buds dance!
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 a 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 blend the flavors, then 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 a little extra chives or lemon zest if desired.
Notes
Feel free to adjust the amount of herbs based on your preference.
For added flavor, you can roast the garlic with the potatoes.
This dish is best served warm but can be enjoyed chilled as well.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg