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Here’s a delicious recipe for Labneh Crispy Potato Salad that combines creamy labneh (strained yogurt) with crispy roasted potatoes and fresh herbs. It’s a flavorful twist on traditional potato salad!
Labneh Crispy Potato Salad
Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
- 1.5 lbs (700g) baby potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup labneh (or Greek yogurt for a lighter version)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 small red onion, finely sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ¼ cup toasted pine nuts (or walnuts for crunch)
- Optional: Crumbled feta or olives for extra flavor
Instructions:
- Roast the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 mins, flipping halfway, until crispy and golden.
- Prepare the Dressing:
- In a bowl, mix labneh, lemon juice, extra virgin olive oil, and a pinch of salt until smooth.
- Assemble the Salad:
- Let potatoes cool slightly, then toss with red onion, dill, and parsley.
- Drizzle with the labneh dressing and gently mix (or serve dressing on the side).
- Top with toasted pine nuts and extra herbs.
- Serve:
- Enjoy warm or at room temperature. Great with grilled meats or as a standalone dish!
Tips:
- For extra tang, add sumac or za’atar to the potatoes before roasting.
- If labneh is too thick, thin it with a splash of water or more lemon juice.
- Make it ahead: Roast potatoes in advance and assemble before serving to keep them crispy.
This salad is creamy, crunchy, and full of flavor—perfect for picnics, BBQs, or a light meal! Let me know if you’d like any modifications. 😊
