Can I make this salad ahead of time for a party?

Yes, but with some strategic planning. Prepare all components separately and store in the refrigerator. Roast the potatoes and cook the asparagus up to a day ahead, and make the dressing 2-3 days in advance. Store everything separately and assemble just before serving, reheating the potatoes briefly in the oven to restore their crispness.

My potatoes aren't getting crispy. What am I doing wrong?

The secret to crispy smashed potatoes is threefold: make sure they're dry before smashing, don't overcrowd the baking sheet (leave space between each), and use enough oil. Also, check that your oven is properly preheated to a high temperature, typically 425-450°F works best for potato crisping.

What can I substitute for Greek yogurt in the dressing?

If dairy is a concern, use dairy-free yogurt alternatives made from coconut, almond, or soy. For a different flavor profile, sour cream works well, or for a vegan option, try blended silken tofu or cashew cream with extra lemon juice to maintain the tanginess.

How can I turn this into a complete meal?

This salad becomes a hearty main dish with the addition of protein. Try adding grilled chicken, salmon, seared shrimp, or even sliced steak. For vegetarian options, add chickpeas, white beans, or top with a poached egg. The potatoes already provide some substance, so even a modest protein addition creates a filling meal.

Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe

Name: Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Smashed Potatoes (prepared according to your preferred method, about 1 pound baby potatoes); 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 and pepper, to taste; 1 tablespoon olive oil; 1 bunch asparagus, cut into 1-inch pieces, tough ends discarded; 1 small shallot, thinly sliced; 1 clove garlic, minced; Kosher salt and black pepper, to taste; 1 tablespoon lemon juice; 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

Description

This vibrant Smashed Potato Spring Salad with Creamy Lemon Dressing is a fresh and hearty dish featuring crispy smashed potatoes, tender asparagus, creamy avocado, and a zesty Greek yogurt-based lemon dressing. It’s perfect for spring and summer gatherings and can be enjoyed as a main course or a substantial side.

Ingredients

Units Scale

For the Smashed Potatoes

Smashed Potatoes (prepared according to your preferred method, about 1 pound baby potatoes)

For the 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 and pepper, to taste

For the Salad

1 tablespoon olive oil
1 bunch asparagus, cut into 1-inch pieces, tough ends discarded
1 small shallot, thinly sliced
1 clove garlic, minced
Kosher salt and black pepper, to taste
1 tablespoon lemon juice
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

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Instructions

Prepare the Smashed Potatoes: Make the smashed potatoes using your preferred method (boil baby potatoes until tender, smash, and roast or pan-fry until golden and crispy). 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 and shallot and cook, stirring occasionally, until tender, about 4 to 5 minutes. Add the minced garlic and cook for 1 minute more. Remove from heat, stir in 1 tablespoon lemon juice, and season with salt and black pepper to taste. Let the mixture cool to room temperature.
Assemble the Salad: Arrange the chopped butter lettuce on a large platter. Top with the prepared smashed potatoes, cooled asparagus mixture, avocado slices, shaved Parmesan cheese, green onions, and chopped parsley.
Dress & Serve: Drizzle the creamy lemon dressing over the salad and gently toss to combine. Taste and add additional salt and pepper, if needed. Serve immediately.

Notes

The recipe can be easily doubled for a larger crowd.
Prep the smashed potatoes in advance to save time.
Swap Greek yogurt for a dairy-free alternative to make the salad vegetarian and gluten-free.
Add other spring vegetables such as peas or radishes for extra color and flavor.

Nutrition

Serving Size: 1/6 of recipe
Calories: 290
Sugar: 5g
Sodium: 420mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 6g
Protein: 9g
Cholesterol: 13mg