Description
This Crispy Potato Salad with Creamy Herb Yogurt Dressing features perfectly roasted yukon gold potatoes tossed in a rich yogurt dressing with fresh herbs. It’s a delightful addition to any meal, perfect for quick dinners or healthy eating!
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 potatoes for 10 minutes, or until easily pierced with a fork.
- Drain the cooked potatoes well and toss them with avocado oil, salt, and pepper until evenly coated.
- Place the potatoes cut-side down on a 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 sit for 30 minutes to blend flavors.
- Once the potatoes are crispy, taste and add more salt if desired, then toss them in the yogurt dressing until well coated.
Notes
For extra flavor, let the dressing sit for an hour before serving.
Feel free to add other herbs like dill or basil for variation.
Serve warm or cold as a side dish or appetizer.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg