Crispy Potato Salad with Creamy Herb Yogurt Dressing
This crispy potato salad uses halved Yukon Gold potatoes, oven-roasted or air-fried until golden and crunchy. They get tossed in a creamy Greek yogurt herb dressing made with fresh herbs, garlic, and lemon. No mayo, just bright flavor. Perfect for BBQs and picnics.
Ingredients
Crispy Potatoes:
- 1.5 lbs Yukon Gold Potatoes
- 1.5 tablespoon avocado oil
- Salt & pepper, to taste
Creamy Herby Dressing:
- 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
- Prep: Preheat the oven to 425°F and slice the potatoes in half.
- Boil the Potatoes: Bring a pot of salted water to a boil and cook potatoes for 10 minutes, or until easily pierced with a fork (but not falling apart). Drain well.
- Roast the Potatoes: Toss the potatoes with avocado oil, salt, and pepper until well coated. Place them cut-side down on the baking sheet. Roast for about 35 - 40 minutes, or until golden and crispy.
- Make the Dressing: While the potatoes roast, mix all the dressing ingredients together in a bowl. Let it sit for 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
- Combine and Serve: Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing, making sure they’re well coated. Top with crispy potato bits from the sheet and a little extra chives or lemon zest if you like.
Notes
Steam dry the potatoes. After draining, let them sit in the colander for 2 to 3 minutes before tossing with oil. Skipping this step is the most common reason home-roasted potatoes turn out soft instead of crispy.
Always cut-side down. Place the halved potatoes flat-side down on the baking sheet. This is where the deep golden crust forms.
Toss warm, not hot. Let the potatoes cool for about 5 minutes after roasting before adding them to the dressing. Yogurt-based dressings can thin out if the potatoes go in straight from the oven.
Use full-fat Greek yogurt. Lower-fat versions work but make a thinner dressing. The fat helps the dressing cling to the potatoes instead of pooling at the bottom of the bowl.
Air fryer method. Air fry at 400°F for 15 to 18 minutes, shaking halfway, instead of using the oven. The same boiling and seasoning steps apply.
Make ahead. Store the roasted potatoes and dressing in separate airtight containers and toss right before serving. The potatoes hold their crisp edge much longer when stored separately.
Nutrition
Serving: 0.75cup | Calories: 196kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 785mg | Fiber: 4g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 40mg | Calcium: 57mg | Iron: 2mg
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