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Crispy Potato Salad with Creamy Yogurt Dill Dressing

Crispy Potato Salad with Creamy Yogurt Dill Dressing Bliss

This Crispy Potato Salad with Creamy Yogurt Dill Dressing is a delightful, customizable dish perfect for gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 lbs Baby Gold Potatoes Can also use fingerling or red potatoes
  • 1 cup Red Onion Can substitute with sweet onions
  • 1 cup Green Onion Can swap with chives
For the Dressing
  • 1 cup Greek Yogurt Can replace with sour cream or dairy-free option
  • 2 tablespoons Lemon Juice/Zest Use fresh lemons for best flavor
  • 2 tablespoons Fresh Dill Tarragon or chives can be used as alternatives
  • 1 tablespoon Apple Cider Vinegar Substitute with white wine vinegar if desired
  • 2 tablespoons Olive Oil Avocado oil works as an alternative
  • 1 teaspoon Smoky Chili Flakes Adjust to taste or use cayenne for more spice

Equipment

  • baking sheet
  • mixing bowl
  • Pot
  • whisk

Method
 

Preparation Steps
  1. Begin by parboiling the baby gold potatoes in a pot of salted water for about 10 minutes, until they're tender but still firm.
  2. Preheat your oven to 425°F (220°C). Toss the parboiled potatoes with olive oil on a baking sheet and roast for 20–30 minutes.
  3. Prepare the creamy yogurt dill dressing by whisking together Greek yogurt, lemon juice, apple cider vinegar, fresh dill, salt, and pepper.
  4. Once the potatoes are roasted, transfer them to a large bowl and toss with the yogurt dressing, red onion, green onion, and smoky chili flakes.
  5. Serve immediately while warm or store components separately to keep the potatoes crispy.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

This potato salad is best enjoyed warm for the perfect contrast of textures. Make the dressing ahead of time for convenience.

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