Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing features yukon gold potatoes, a zesty yogurt dressing, and fresh herbs, making it the ultimate flavorful side dish. Easy to prepare and bursting with taste, it’s perfect for gatherings or a simple meal at home.
Ingredients
Scale
- 1.5 lbs yukon gold potatoes
- 1.5 tablespoon avocado oil
- Salt & pepper, to taste
- ½ cup plain greek yogurt
- 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. 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 until golden and crispy.
- While the potatoes roast, mix all the dressing ingredients together in a bowl and let sit for 30 minutes to allow flavors to meld. Adjust seasoning as needed.
- Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing until well coated. Top with crispy potato bits and a little extra chives or lemon zest if you like.
Notes
For a spicier kick, consider adding a pinch of cayenne pepper to the yogurt dressing.
Feel free to customize the herbs according to your preference, such as using dill or mint.
Serve immediately for the best texture, but leftovers can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg