Description
This crispy potato salad features flavorful yukon gold potatoes tossed in a creamy herb yogurt dressing. Perfect for a quick and delicious meal or picnic.
Ingredients
Scale
- 1.5 lbs yukon gold potatoes
- 1.5 tablespoons avocado oil
- Salt & pepper, to taste
- ½ cup plain greek yogurt
- 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 the potatoes for 10 minutes 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 about 35-40 minutes until crisp and golden.
- While the potatoes roast, mix all the dressing ingredients in a bowl. Let it sit for 30 minutes to meld flavors, then taste and adjust seasoning.
- Once the potatoes are crispy, add more salt if desired. Toss warm potatoes in the yogurt dressing until well coated, and top with extra crispy bits and chives.
Notes
For extra flavor, add some lemon zest on top before serving.
Feel free to substitute any herbs according to your preferences.
This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg