Smashed Potato Spring Salad With Creamy Lemon Dressing

Published on April 19, 2024 Smashed Potato Spring Salad- butter lettuce topped with crispy smashed potatoes, asparagus, avocado, green onion, shaved Parmesan cheese and a creamy lemon dressing. The perfect salad for spring! The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top with the crispy smashed potatoes to create a hearty salad. The potatoes act like croutons, but better! They are so good! Drizzle the salad with a creamy lemon dressing that compliments all of the spring flavors. This salad is great for lunch or dinner and can be served as a side dish or main dish. If you want to add protein, feel free to add chicken, salmon, hard boiled eggs, or white beans or chickpeas!

Salad Ingredients

Smashed Potatoes– smashed potatoes are the star of the salad. They are simple to make and so delicious. Find the recipe HERE! Olive oil– for sautéing the veggies! Asparagus– cut into 1-inch pieces, discard the tough ends. Shallot– find shallots in the produce section next to the garlic. Garlic– minced! Lemon Juice– to brighten up the dish! Butter lettuce– I love using butter lettuce for this salad, but any greens will work. Avocado– sliced! Parmesan cheese– I like shaved Parmesan cheese for this salad. To make nice big shavings, I use a vegetable peeler. Green onions– sliced! Parsley– chopped! You can also add other herbs like dill, basil, or mint!

Creamy Lemon Dressing Ingredients

Plain Greek yogurt– I love using Greek yogurt for a boost of protein. Sour cream will also work. Lemon juice– use a lemon squeezer! Olive oil– avocado oil will also work. Dijon mustard– adds a tangy and sharp flavor. Honey– to add a hint of sweetness! Garlic– always garlic!

How to Make Smashed Potato Spring Salad

Make the smashed potatoes and set aside. The potatoes can be at room temperature for topping the salad.

To make the dressing, in a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium high heat. Add the asparagus and shallot and cook until tender, about 4 to 5 minutes, stirring occasionally.

Add the garlic and cook for 1 minute. Remove from heat and stir in the lemon juice. Season with salt and pepper, to taste. Let cool to room temperature.

Place the lettuce on a large platter. Top with smashed potatoes, asparagus, avocado, shaved Parmesan cheese, green onion, and parsley. Drizzle the dressing over the salad and toss. Season with additional salt and pepper, if necessary. Serve immediately.

Storing Tips

After you dress and toss the salad it is best eaten the same day. Store the potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up. Store the dressing in a jar or airtight container for up to 5 days. Whisk before using.