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If you’re craving a vibrant, flavorful salad that feels fresh and comforting all at once, you absolutely need to try this Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe. It’s a delightful medley of crispy smashed potatoes paired with tender asparagus, buttery avocado, and crisp butter lettuce, all brought together by a zesty, creamy lemon dressing that brightens every bite. This dish is not just a salad; it’s a celebration of spring’s best ingredients with a wonderfully satisfying texture and tangy finish that makes it perfect for any meal or gathering.
Ingredients You’ll Need
This recipe depends on simple, fresh ingredients that each add unique layers of flavor, texture, and color. From crispy potatoes to silky avocado and sharp Parmesan, every component plays a crucial role in creating a salad that’s as beautiful as it is delicious.
- 1 pound baby potatoes: Use any small, waxy variety for ideal smashing and roasting results.
- 1/2 cup plain Greek yogurt: This gives the dressing a creamy base with a tangy kick.
- 2 tablespoons lemon juice: Adds bright acidity that livens up the entire salad.
- 1 tablespoon olive oil (plus 1 tablespoon for cooking): Brings richness and helps roast veggies to crispy perfection.
- 1 teaspoon Dijon mustard: Offers a subtle spicy depth to the dressing.
- 1 teaspoon honey: Balances the lemon’s tartness with a touch of natural sweetness.
- 2 cloves garlic, minced: Provides savory warmth both in the dressing and asparagus.
- Kosher salt and black pepper: Essential seasoning to enhance flavor throughout.
- 1 bunch asparagus, cut into 1-inch pieces: Fresh and crisp, brings springtime freshness and texture.
- 1 small shallot, thinly sliced: Contributes mild oniony sweetness and crunch.
- 3 heads butter lettuce (about 8 cups): Tender greens that provide a soft, refreshing bed for the ingredients.
- 1 large avocado, sliced: Creamy and rich, perfect against the tangy dressing.
- 1/2 cup shaved Parmesan cheese: Adds a nutty, salty punch that elevates the salad.
- 2 green onions, sliced: Offers fresh sharpness and color contrast.
- 1/4 cup chopped parsley: Adds herbal brightness and a pop of green.
How to Make Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Step 1: Prepare the Smashed Potatoes
Start by boiling the baby potatoes until they are tender and easily pierced with a fork. Drain and let them cool just enough to handle, then gently smash each potato with the bottom of a glass or your palm to flatten them slightly. Roast or pan-fry these smashed potatoes until their edges become irresistibly golden and crispy. This technique builds the base of texture and savory goodness for the salad.
Step 2: Whisk the Creamy Lemon Dressing
In a medium bowl, combine Greek yogurt, fresh lemon juice, olive oil, Dijon mustard, honey, and minced garlic. Whisk these ingredients together until the dressing is velvety smooth and perfectly balanced between creamy, tangy, and a hint of sweetness. Season generously with kosher salt and black pepper to bring out all the flavors.
Step 3: Sauté the Asparagus and Shallots
Heat olive oil in a skillet over medium-high heat, then add the asparagus pieces and sliced shallots. Cook until the asparagus is tender but still vibrant, and the shallots become soft and fragrant, about 4 to 5 minutes. Add remaining minced garlic and sauté for an additional minute. Turn off the heat, stir in lemon juice, season with salt and pepper, and allow this mixture to cool to room temperature. This step imbues fresh veggies with bright, aromatic notes that balance the richness of the dressing.
Step 4: Assemble the Salad
Lay the washed and chopped butter lettuce evenly on a large platter as the fresh, crisp foundation. Next, distribute the crispy smashed potatoes over the greens, followed by the cooled asparagus and shallot mixture. Add sliced avocado, shaved Parmesan cheese, sliced green onions, and finish with a scattering of fresh chopped parsley. Each layer builds color, texture, and bursts of flavor that promise a delicious experience in every forkful.
Step 5: Dress and Toss
Drizzle the creamy lemon dressing thoughtfully over the top of the completed salad, then gently toss it to combine all the wonderful ingredients without bruising the avocado or greens. Taste, and tweak with extra salt or pepper if needed. Serve immediately to enjoy the contrast of warm potatoes and crisp, cool vegetables under that luscious dressing.
How to Serve Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Garnishes
For an extra touch of freshness, sprinkle a few whole parsley leaves or microgreens right before serving. A light dusting of cracked black pepper or an additional drizzle of olive oil can add an elegant finish that feels homey but refined.
Side Dishes
This salad pairs beautifully with grilled chicken, seared salmon, or a simple crusty bread to soak up any leftover dressing. Its bright spring flavors also complement lighter fare like steamed green beans or roasted carrots, making it a versatile centerpiece or side.
Creative Ways to Present
Try serving your Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe in individual bowls for a polished dinner party look, or as a colorful spread on a long wooden board for a casual, shareable feast. Layering the ingredients in a clear glass bowl can also make for a stunning visual centerpiece that shows off the vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately for best results. Keep the smashed potatoes and asparagus in airtight containers in the fridge and the dressing in a separate jar. Lettuce and avocado fare best eaten fresh but can be wrapped tightly to prevent browning if needed within a few hours.
Freezing
Because of the fresh greens and avocado, this salad is not ideal for freezing. The texture of the potatoes might hold up, but the dressing and most vegetables will not thaw well, so it’s best enjoyed fresh.
Reheating
Reheat the smashed potatoes and asparagus gently in a skillet or oven to restore their crispness before assembling the salad. Avoid heating the greens or avocado to keep the fresh, vibrant taste intact. Dress and serve immediately after reheating.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just choose small to medium-sized potatoes that can be boiled and smashed easily. Larger potatoes will require longer cooking time and may need to be cut before boiling.
Is there a dairy-free alternative for the dressing?
Yes! Swap out Greek yogurt for a dairy-free yogurt or mashed avocado to maintain creaminess while keeping the flavors bright and fresh.
Can I prepare the dressing ahead of time?
Definitely! The dressing can be made up to two days in advance and stored in the refrigerator. Just give it a good stir before drizzling over the salad.
What’s the best way to keep avocado slices from browning?
Toss sliced avocado in a little lemon juice right after cutting to slow oxidation, and add them to the salad just before serving for the freshest look and taste.
Can I add protein to make this a main course?
Yes, grilled chicken, shrimp, or crispy tofu would complement the flavors wonderfully and turn this into a hearty, satisfying meal.
Final Thoughts
This Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe is truly a love letter to fresh spring flavors and comforting textures all in one bowl. Whether you’re serving it as a bright side or a light main, it’s sure to become one of your favorite go-to recipes during the warmer months. Don’t hesitate to give it a try and share it with friends who appreciate a dish that’s vegetarian-friendly, colorful, and packed with irresistible flavor!
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Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Smashed Potato Spring Salad featuring crispy smashed baby potatoes, tender sautéed asparagus, creamy lemon yogurt dressing, and fresh spring vegetables, perfect for a light and flavorful meal.
Ingredients
Smashed Potatoes
- 1 pound baby potatoes (prepared according to your preferred method)
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
Sautéed 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 in salted water until tender. Drain and gently smash each potato. Roast them in the oven or pan-fry them until golden and crispy. Set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and well combined. Set aside.
- Sauté the Asparagus Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and shallot, cooking and stirring occasionally until tender, about 4 to 5 minutes. Add minced garlic and cook for 1 additional minute. Remove from heat, stir in lemon juice, season with salt and pepper, and let cool to room temperature.
- Assemble the Salad: Arrange chopped butter lettuce evenly on a large platter. Top with the cooled smashed potatoes, asparagus mixture, avocado slices, shaved Parmesan, green onions, and chopped parsley.
- Dress and Serve: Drizzle the creamy lemon dressing over the salad and gently toss to combine. Adjust seasoning with salt and pepper if needed. Serve immediately for best freshness.
Notes
- Smashed potatoes can be prepared ahead of time and reheated briefly before assembling the salad.
- For extra crispiness on potatoes, roast them in a hot oven at 425°F (220°C) for 20 minutes after smashing.
- Use fresh lemon juice for the best flavor in the dressing and asparagus mixture.
- This salad is best served fresh to maintain the textures of the ingredients.
- To make it vegan, substitute Greek yogurt with a plant-based yogurt and omit Parmesan cheese or replace with a vegan alternative.
