Description
A hearty and flavorful salad combining crispy potatoes with fresh herbs and a creamy dressing, perfect for gatherings or as a side dish.
Ingredients
Scale
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons extra virgin olive oil or olive oil spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped parsley
- 1/2 cup chopped celery
- 1/3 cup chopped pickles
- 1/4 cup chopped scallions
- 1/3 cup crumbled feta cheese (optional)
- 1/2 cup plain Greek yogurt
- 1/2 cup light mayo
- 2 teaspoons Dijon mustard
- 2 tablespoons pickle juice
- 1 tablespoon garlic paste or minced garlic
- Salt and pepper (to taste)
Instructions
- Prepare the potatoes: Wash the baby Yukon gold potatoes thoroughly, place them in a pot with water, boil, and cook for 15-20 minutes until tender.
- Crispy smashed potatoes: Drain the water, let them cool, preheat the oven to 425°F (220°C), smash the potatoes, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake the potatoes: Bake in the oven for 25-30 minutes until crispy and golden brown.
- Make the dressing: Combine Greek yogurt, light mayo, Dijon mustard, pickle juice, and garlic paste in a bowl, and mix until smooth.
- Combine the salad: Add chopped dill, parsley, celery, pickles, scallions, and crumbled feta to the warm potatoes, then pour the dressing over and mix gently.
- Serve the salad: Enjoy warm, at room temperature, or chilled.
Notes
Adjust seasoning as needed and enjoy this versatile dish right away or store for later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg