Description
This Crispy Potato Salad features the delightful combination of roasted yukon gold potatoes and a creamy herb yogurt dressing. A quick and easy dish, it’s perfect as a healthy side or a main, offering irresistible flavor with fresh herbs and citrus notes.
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 your oven to 425°F and slice the yukon gold potatoes in half.
- In a pot, bring salted water to a boil and cook the potatoes for 10 minutes until they can be pierced easily with a fork, then drain well.
- Toss the drained potatoes with avocado oil, salt, and pepper until fully coated, then place them cut-side down on a baking sheet. Roast for 35-40 minutes until they are golden and crispy.
- While the potatoes roast, combine all the dressing ingredients in a bowl and let it sit for 30 minutes to blend the flavors. Adjust seasoning as needed.
- After roasting, taste the potatoes and add more salt if you like. Toss them in the yogurt dressing and ensure they are well coated. Serve topped with crispy bits from the baking sheet and extra chives or lemon zest if desired.
Notes
For extra flavor, let the potatoes cool slightly before adding them to the dressing.
Customize the dressing ingredients by adding your favorite herbs or spices for a personal touch.
This potato salad can be made ahead of time; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg