Description
A vibrant and fresh Smashed Potato Spring Salad featuring tender baby potatoes, crisp asparagus, creamy lemon dressing, and a medley of fresh greens and toppings. This salad combines roasted smashed potatoes with sautéed asparagus and a tangy Greek yogurt-based dressing for a light and satisfying spring meal.
Ingredients
Scale
Smashed Potatoes
- 1 pound baby potatoes
- 1 tablespoon olive oil (for roasting or pan-frying)
- Kosher salt, to taste
- Black pepper, to taste
Creamy Lemon Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
Asparagus Mixture
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces, tough ends discarded
- 1 small shallot, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Black pepper, to taste
Salad Assembly
- 3 heads butter lettuce, washed, dried, and roughly chopped (about 8 cups)
- 1 large avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 2 green onions, sliced
- 1/4 cup chopped parsley
Instructions
- Prepare the Smashed Potatoes: Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly. Smash each potato gently using the bottom of a glass or a potato masher to flatten them.
- Cook the Potatoes: Heat 1 tablespoon of olive oil in a large skillet or preheat your oven to 425°F (220°C). Roast or pan-fry the smashed potatoes until golden brown and crispy on both sides, about 5-7 minutes per side. Season with salt and pepper. Set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and well combined. Set aside.
- Cook the Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus pieces and shallot and sauté, stirring occasionally, until tender, about 4 to 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and stir in 1 tablespoon lemon juice. Season with salt and pepper to taste. Allow to cool to room temperature.
- Assemble the Salad: Arrange the chopped butter lettuce on a large serving platter. Top with the smoked potatoes and the cooled asparagus mixture.
- Add Toppings: Layer on the avocado slices, shaved Parmesan cheese, sliced green onions, and chopped parsley evenly over the salad.
- Dress and Serve: Drizzle the creamy lemon dressing over the assembled salad and gently toss to combine all ingredients evenly. Taste and adjust salt and pepper if necessary. Serve immediately for best freshness and texture.
Notes
- You can roast the smashed potatoes in the oven or pan-fry them according to your preference.
- Adjust the lemon juice in the dressing to your taste for more tanginess if desired.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit the Parmesan cheese or replace it with a vegan alternative.
- This salad is best served fresh; however, you can prepare components ahead and assemble just before serving.
- Baby potatoes can be replaced with fingerling potatoes if preferred.
