Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing is a delightful dish featuring golden yukon potatoes combined with a creamy herb yogurt dressing. Perfect for quick dinners or a light lunch, its crispy exterior and zesty dressing make it an irresistible choice for anyone craving homemade flavor!
Ingredients
Scale
- 1.5 lbs yukon gold potatoes
- 1.5 tablespoons 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 tablespoons 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 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, making sure they're well coated. Top with crispy potato bits from the sheet and extra chives or lemon zest if desired.
Notes
Allow the dressing to sit for 30 minutes for the best flavor.
Feel free to adjust the herbs and seasoning to your taste.
For a more intense flavor, try roasting the potatoes a bit longer until they are extra crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg