Description
This crispy potato salad with creamy herb yogurt dressing showcases an irresistible blend of flavors and simple preparation, making it an ideal choice for healthy meals or picnic favorites.
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 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 and 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, ensuring they are well coated, and top with crispy potato bits and extra chives or lemon zest if desired.
Notes
You can add more herbs to the dressing for an enhanced flavor.
This salad is best served warm but can also be enjoyed cold.
Feel free to customize the herbs based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg