90 minutes
A refreshing and tangy salad featuring marinated Yukon potatoes, crisp iceberg lettuce, cherry tomatoes, red onion, grated cheddar cheese, and a creamy Labneh Ranch Dressing.
Yukon Potatoes, marinated
each
0.25 fluid ounces
0.25 fluid ounces
Iceberg Lettuce, wedge
head
Labneh Ranch Dressing
0.25 fluid ounces
0 oz
Red Onion, thinly sliced
0 oz
Cheddar Cheese, grated
cups
1. Marinate Potatoes
Place the Yukon potatoes in a large bowl with the pickle juice. Let them soak for at least 1 hour to marinate.
2. Bake Potatoes
Preheat the oven to 425ºF (220ºC). Drain the marinated potatoes and transfer them to a sheet pan. Drizzle with canola oil, ensuring each potato is well-coated. Arrange them in a single layer and bake for 15 minutes. Turn the potatoes and bake for an additional 10 minutes, then broil for 3 minutes until golden and crisp.
3. Assemble Salad
Place a wedge of iceberg lettuce on each plate. Generously ladle the Labneh Ranch Dressing over the lettuce. Arrange the cherry tomatoes and thinly sliced red onions around the lettuce. Add the baked potato wedges onto the plate and sprinkle with grated cheddar cheese to finish.
Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice, as the creaminess of labneh can mute flavors.
Make labneh at home by straining full-fat Greek yogurt overnight for a richer, fresher taste.
Core and thoroughly dry iceberg or romaine lettuce for a crisp base that the dressing can cling to without watering it down.
Finely chop fresh herbs like parsley, dill, and chives with a sharp knife and consider adding freshly grated garlic or shallots for depth.
Prepare the dressing a day ahead to allow flavors to develop, stirring well before use.
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