Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing combines the delightful crunch of roasted yukon gold potatoes with a creamy and zesty yogurt dressing. Perfect for a quick dinner or as a side at gatherings, this dish not only satisfies your cravings but is also simple to prepare and packed with fresh flavors.
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. Cook potatoes for 10 minutes, or until easily pierced with a fork. Drain well.
- Toss the potatoes with avocado oil, salt, and pepper. Place them cut-side down on a baking sheet and roast for about 35 – 40 minutes, until golden and crispy.
- Combine all the dressing ingredients in a bowl. Let it sit for 30 minutes to blend flavors. Adjust seasoning as needed.
- Once the potatoes are crispy, taste and add more salt if desired. Toss warm potatoes in the yogurt dressing until well coated. Top with crispy potato bits and extra chives or lemon zest if desired.
Notes
Feel free to substitute the fresh herbs according to your taste preference.
For added crunch, sprinkle with toasted nuts before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 3mg