This crispy potato and labneh salad stole the spotlight at my Mediterranean-inspired dinner party! It strikes the perfect balance between comforting and refreshing, making it an irresistible dish for any gathering. By the end of the night, every last bite had disappeared — a true crowd-pleaser.
Preparation
15
min
Cooking
45
min
Portion
6
Ingredients
Labneh Dressing:
- 160 ml (⅔ cup) labneh, 12% M.F.
- 250 ml (1 cup) plain Greek yogurt, 0% M.F.
- 60 ml (¼ cup) fresh dill, chopped
- 60 ml (¼ cup) diced pickles + 15 ml (1 tbsp) pickle juice
- 60 ml (¼ cup) flat-leaf parsley, chopped
- 60 ml (¼ cup) diced red onion
- 3 garlic cloves, minced
- 2.5 ml (½ tsp) smoked paprika
- 2.5 ml (½ tsp) black pepper
- 1.5 ml (¼ tsp) sea salt (or to taste)
Crispy Potatoes:
- 680 g (1 ½ lb) mini potatoes
- 22.5 ml (1 ½ tbsp) olive oil
- Salt, to taste
- Pepper, to taste
Preparation
- Preheat the oven to 425°F (220°C).
- In a large pot with water, bring to a boil the potatoes for 12–15 minutes, or until tender.
- In the meantime, combine all the dressing ingredients in a large bowl, reserving some of the pickles, onions, herbs, and spices for garnish.
- Once the potatoes are boiled, spread them on a baking sheet and smash them gently with the bottom of a cup. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake the potatoes for 25–30 minutes, or until crispy, turning them halfway through baking.
- To serve, spread the labneh dressing on a plate, then top with crispy potatoes, reserved toppings, and an optional drizzle of olive oil. Enjoy!
Notes
Store in the refrigerator for up to 4 days.
Registered Dietitian Nutritionist in Montreal
