Looking for a salad that will convert all salad haters? Smoked paprika spiked roasted potatoes and crunchy, salty potato chips take this salad to the next level. Lettuce and dill pickles get tossed in a yogurt based garlicky dressing as the base for your creamy, crunchy, salty potato toppings. Fresh herbs and a squeeze of lemon brighten it all up!
Ingredient highlight
The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1.5 lbs red potatoes, cut into small ½-inch thick cubes
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 cup whole milk Greek yogurt
- 2 tbsp dill pickle juice (or use apple cider vinegar)
- 1 tbsp dijon mustard
- 1-2 cloves garlic, grated or pressed
- 6-7 cups chopped romaine lettuce
- 1 cup finely chopped dill pickles
- 1 cup crumbled potato chips
- Chopped fresh herbs (dill, parsley, scallions, and/or cilantro)
- Lemon wedges
- Note: ~ This is meant to be served as a side (goes great with burgers, steak, etc…) but can easily be made a salad by adding any protein (chopped boiled egg, bacon, grilled chicken or steak, etc…).
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add potatoes, oil, 1 teaspoon salt, and pepper and toss to coat. Spread into an even layer and bake for 25-30 minutes or until the potatoes are deeply golden and crispy. Immediately sprinkle smoked paprika all over the potatoes and toss to coat
- In a large bowl, whisk together the yogurt, pickle juice, mustard, garlic, and remaining 1/2 teaspoon salt until smooth. Add the lettuce and pickles and toss to coat.
- Serve the salad greens topped with the roasted potatoes, potato chips, plenty of herbs, and some more black pepper. Squeeze lemon all over, to serve.
Items you can prep ahead (optional)
- Cut 1.5 lbs red potatoes into small ½-inch thick cubes
- Whisk together the dressing in a large bowl
- Chop 6 cups romaine lettuce
- Finely chop ½ cup dill pickles
- Chopped fresh herbs for topping
Substitutions:
- To make vegan, use a vegan yogurt alternative or you could try using ¼ cup olive oil instead of yogurt and add an extra tablespoon of pickle juice or vinegar.
- You could substitute dill pickles with any other pickled thing (pickled jalapenos, pickled red onion) or skip all together.
- Use any lettuce or a mix of greens in place of romaine.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days. This salad is not great as leftovers since it uses romaine lettuce which can get wilty and sad, so try to assemble only what you’ll eat.
Leftovers + Repurposing:
- This salad is not great as leftovers since it uses romaine lettuce which can get wilty and sad, so try to assemble only what you’ll eat.
- Leftover potatoes can be reheated and eaten for breakfast with eggs or added to salads or bowls.
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