If you’re searching for a vibrant and flavorful way to brighten your spring meals, the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe is an absolute must-try. This dish ingeniously combines crispy, tender smashed potatoes with fresh asparagus, buttery lettuce, and creamy avocado, all brought together with a zingy, luscious lemon dressing that makes each bite sing. It’s a celebration of spring’s best produce in a salad that feels both comforting and fresh, perfect for sharing with friends or savoring as a delightful lunch or light dinner.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this recipe. Each element adds something special — from the creamy tang of Greek yogurt to the crispy texture of golden smashed potatoes and the bright, fresh flavors of lemon and herbs, every bite delivers a perfect harmony of taste and texture.
- Baby potatoes (about 1 pound): Small potatoes are ideal for smashing and roasting to golden perfection.
- Plain Greek yogurt (1/2 cup): Provides creaminess and a subtle tang for the dressing.
- Lemon juice (3 tablespoons total): Fresh lemon juice adds brightness and zing to both dressing and asparagus.
- Olive oil (2 tablespoons): Used for both the dressing and sautéing asparagus, bringing richness and depth.
- Dijon mustard (1 teaspoon): Adds a gentle sharpness to the dressing.
- Honey (1 teaspoon): Balances the acidity of lemon with a hint of sweetness.
- Garlic (2 cloves, minced): Infuses the dressing and asparagus with aromatic flavor.
- Kosher salt and pepper: Essential seasonings to elevate all flavors.
- Asparagus (1 bunch): Adds a fresh, tender-crisp element bursting with springtime flavor.
- Shallot (1 small, thinly sliced): Offers a mild, sweet onion flavor that complements the vegetables.
- Butter lettuce (3 heads, roughly chopped): Provides a soft, buttery base that balances the texture of the salad.
- Avocado (1 large, sliced): Adds creamy richness and healthy fats.
- Parmesan cheese (1/2 cup, shaved): Brings a nutty, salty punch that rounds out the dish.
- Green onions (2, sliced): Impart a fresh, mild onion bite.
- Chopped parsley (1/4 cup): For a burst of herbaceous freshness and inviting color.
How to Make Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Step 1: Prepare the Smashed Potatoes
Begin by boiling the baby potatoes until they are tender enough to easily pierce with a fork. Once drained, gently smash them with the bottom of a glass or a potato masher, being careful not to break them apart completely. Then roast or pan-fry these smashed potatoes until golden and irresistibly crispy on the edges. This texture is a vital contrast that brings a lovely crunch to the salad.
Step 2: Make the Creamy Lemon Dressing
In a medium-sized bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, olive oil, Dijon mustard, honey, and minced garlic until the dressing is smooth and creamy. Season with kosher salt and black pepper to your taste. This creamy and tangy dressing is the heart of the salad, infusing every ingredient with brightness and luscious flavor.
Step 3: Cook the Asparagus
Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the cut asparagus pieces and thinly sliced shallot, cooking until they soften and develop a slight caramelization, roughly 4 to 5 minutes. Stir in the minced garlic for the final minute for a fragrant boost. Once cooked, remove from heat and toss with lemon juice, salt, and pepper. Let this mix cool to room temperature before adding it to the salad.
Step 4: Assemble the Salad
Lay your chopped butter lettuce on a large platter or serving bowl as a fresh, crisp base. Next, scatter the golden smashed potatoes and cooled asparagus mixture on top. Add creamy avocado slices, shaved Parmesan, sliced green onions, and chopped parsley. Each component adds a vibrant splash of color and a unique flavor note to the dish.
Step 5: Dress & Serve
Drizzle the creamy lemon dressing generously over the salad and gently toss everything together, making sure every bite is coated with that zesty, creamy goodness. Taste the salad and adjust the seasoning with extra salt or pepper if desired. Serve immediately to enjoy the perfect balance of textures and flavors.
How to Serve Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Garnishes
To elevate the salad further, feel free to add toasted pine nuts or slivered almonds for crunch, or sprinkle edible flowers such as nasturtiums or pansies for an elegant, seasonal touch. A little extra lemon zest on top can also amplify the fresh citrus notes.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a satisfying meal. For a vegetarian option, serve alongside warm crusty bread or a light soup, like a chilled cucumber or gazpacho, which complements the salad’s freshness perfectly.
Creative Ways to Present
Try presenting this salad in individual mason jars layered beautifully with dressing on the bottom and greens on top for a delightful picnic or lunchbox treat. Alternatively, build it on a rustic wooden board and invite guests to help themselves for a casual spring gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to two days. It’s best to keep the dressing separate from the salad components if you plan to store it, then toss together just before serving to preserve freshness and texture.
Freezing
This salad is best enjoyed fresh due to the delicate textures of the ingredients. Freezing is not recommended, especially because the creamy dressing and fresh vegetables will lose their quality and become watery upon thawing.
Reheating
If you have leftover smashed potatoes, you can reheat them gently in a skillet or oven to regain crispiness before adding back into a freshly dressed salad. Avoid reheating the full salad to maintain the crunch and vibrancy of the fresh vegetables and dressing.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While baby potatoes are ideal for their size and texture, small Yukon Gold or fingerling potatoes also work beautifully and offer a buttery flavor that complements the salad well.
Is it possible to make the dressing vegan?
Yes, you can swap Greek yogurt for a dairy-free alternative like coconut yogurt or cashew cream and ensure the honey is replaced with maple syrup to keep it vegan-friendly.
How do I keep the avocado from browning?
To prevent browning, add the avocado slices just before serving and gently toss them in a bit of lemon juice. This helps maintain their bright green color and freshness.
Can I prepare this salad ahead of time for a party?
You can prepare all components except the avocado and dressing ahead of time. Assemble and dress the salad shortly before serving to keep it fresh and vibrant.
What other vegetables can I add to enhance this salad?
Spring peas, radishes, or thinly sliced fennel make excellent additions to boost the crunch and flavor complexity. Just be sure to adjust the seasonings to balance the new ingredients.
Final Thoughts
Trust me when I say the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe is a fantastic way to welcome spring onto your plate. It’s fresh, hearty, and bursting with layers of flavor that will have you excited to make it again and again. Give it a try — your taste buds will thank you!
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Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Smashed Potato Spring Salad with Creamy Lemon Dressing is a fresh and vibrant dish featuring tender smashed baby potatoes, sautéed asparagus, and crisp butter lettuce, all tossed in a zesty, tangy lemon yogurt dressing. Perfectly balanced with creamy avocado, sharp Parmesan, and fresh herbs, this salad is a delightful seasonal meal for spring gatherings or a refreshing lunch.
Ingredients
Smashed Potatoes
- 1 pound baby potatoes (prepared according to your preferred method: boiled, smashed, and either roasted or pan-fried until golden and crispy)
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 and 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
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon juice
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 until tender, then gently smash them using the bottom of a glass or a potato masher. Roast in the oven or pan-fry them until they achieve a golden, crispy texture. Set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together plain Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, kosher salt, and pepper until the dressing is smooth and well combined. Set aside.
- Cook the Asparagus: Heat olive oil in a large skillet over medium-high heat. Add the asparagus pieces and thinly sliced shallot. Cook, stirring occasionally, until tender, about 4 to 5 minutes. Add minced garlic and cook for another minute. Remove skillet from heat, stir in lemon juice, and season with kosher salt and black pepper to taste. Let the mixture cool to room temperature.
- Assemble the Salad: On a large platter, arrange the chopped butter lettuce as the base. Top with the slightly cooled smashed potatoes, followed by the asparagus mixture. Add sliced avocado, shaved Parmesan cheese, sliced green onions, and chopped parsley evenly over the top.
- Dress & Serve: Drizzle the creamy lemon dressing over the assembled salad and gently toss to combine all ingredients. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately for best freshness and texture.
Notes
- For the smashed potatoes, boiling the potatoes with skins on helps retain nutrients and texture.
- You can roast the smashed potatoes at 425°F for 20-25 minutes or pan-fry in olive oil until crisp.
- If fresh asparagus is unavailable, frozen asparagus can be used, but fresh is preferred for texture.
- Allow the asparagus and potatoes to cool slightly before assembling to prevent wilting the lettuce.
- To make the salad vegan, substitute Greek yogurt with a plant-based yogurt and omit the Parmesan cheese or use a vegan cheese alternative.
