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
Scale
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.
