Smashed Potato Spring Salad with Creamy Lemon Dressing

By Maria Lichty

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Quick Summary

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!

smashed potato salad with creamy lemon dressing in serving bowl.

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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!

ingredients to make smashed potato spring salad.

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!
ingredients in bowls to make creamy lemon dressing.

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!
smashed potatoes on baking sheet.

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.
creamy lemon dressing in bowl with whisk.
  • 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.
shallot and asparagus cooking in oil in white skillet.
  • 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.
asparagus and shallot cooking in skillet with wooden spoon.
  • 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.
crispy smashed potatoes on top of butter lettuce in white bowl.
  • 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.
smashed potato spring salad with avocado, asparagus, green onion, and shaved Parmesan cheese.

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.
smashed potato spring salad on plate with gold fork.

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Smashed Potato Spring Salad with Creamy Lemon Dressing

Butter lettuce topped with crispy smashed potatoes, asparagus, avocado, green onion, shaved Parmesan cheese and a creamy lemon dressing. The perfect salad for spring!
5 from 3 votes

Ingredients
  

For the smashed potatoes:

For the dressing:

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

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Oh my! This salad made my day I made it almost to the letter. I just swapped out asparagus for French.beans Added boiled egg and we enjoyed a lovely salad. Thank you!

  2. 5 stars
    Wow! Made this for dinner tonight. It was filling & had tons of flavor. Will be serving this in Mothers Day.