Smashed Potato Spring Salad with Creamy Lemon Dressing

Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad.

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.

More Salad Recipes

• Perfect Spring Salad
• Simple Arugula Salad
• Simple Kale Salad
• Caesar Salad
• Easy Spinach Salad
• Easy Quinoa Salad

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Salads

Smashed Potato Spring Salad with Creamy Lemon Dressing

5 from 3 votes

Prep Time 15 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients  

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For the smashed potatoes:

• Smashed 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, discard tough ends
• 1 small shallot
• 1 clove garlic
• Kosher salt and black pepper, to taste
• 1 tablespoon lemon juice
• 3 heads butter lettuce, washed, dried, and roughly chopped (about 8 cups chopped)
• 1 large avocado, sliced
• 1/2 cup shaved Parmesan cheese
• 2 green onions, sliced
• 1/4 cup chopped parsley

Instructions 

• Make the smashed potatoes and set aside.
• 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.

Nutrition

Calories: 260kcal, Carbohydrates: 14g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 7mg, Sodium: 157mg, Potassium: 432mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2875IU, Vitamin C: 11mg, Calcium: 158mg, Iron: 2mg

Keywords asparagus, potatoes