Description
This crispy potato salad features yukon gold potatoes tossed in a creamy yogurt dressing infused with fresh herbs and lemon juice. Perfect as a quick salad or a side dish at any gathering, this simple yet flavorful recipe is sure to impress your family and friends.
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. Drain well.
- Toss the potatoes with avocado oil, salt, and pepper until coated. Place them cut-side down on a baking sheet, and roast for 35 – 40 minutes, or until golden and crispy.
- Mix all the dressing ingredients in a bowl while the potatoes roast. Let the mixture sit for 30 minutes to blend the flavors 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 until well coated. Top with crispy potato bits and extra chives or lemon zest if desired.
Notes
Use different herbs based on your preference for added flavor.
Adjust the amount of yogurt based on creaminess desired.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg