Crispy Potato Salad Recipe

Introduction

This crispy potato salad offers a delightful twist on the classic. Tender Yukon gold potatoes are roasted until golden and crispy, then tossed in a creamy, herb-infused dressing for a fresh and flavorful side dish.

Ingredients

• 3 lbs Yukon gold potatoes (cut into 2-inch pieces)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup finely chopped fresh scallions (divided)
• 2 tablespoons finely chopped fresh dill (divided)
• 2 tablespoons finely chopped fresh parsley (divided)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Kosher salt and freshly cracked black pepper (to taste)

Instructions

1. Step 1: Place cubed potatoes in a large stock pot filled with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are tender and pierced easily with a fork, about 12 to 16 minutes. Drain.
2. Step 2: Preheat the oven to 400°F and line a baking sheet with aluminum foil. In a bowl, toss the drained potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Step 3: Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven until very brown and crispy, about 30 minutes.
4. Step 4: While the potatoes roast, prepare the dressing. In a large bowl, combine sour cream and mayonnaise.
5. Step 5: Reserve 1 tablespoon of scallions. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl with sour cream and mayonnaise. Stir well and season with salt and pepper to taste.
6. Step 6: Just before serving, toss the crispy potatoes gently with the dressing until well-coated.
7. Step 7: Transfer the dressed potatoes to a serving dish and garnish with the reserved scallions, dill, and parsley.

Tips & Variations

• For extra crispiness, let the roasted potatoes cool slightly on the baking sheet before tossing with dressing.
• Swap Yukon gold potatoes for red potatoes for a firmer texture.
• Add a dash of smoked paprika or cayenne pepper to the olive oil mixture for a subtle smoky heat.
• Use Greek yogurt instead of sour cream for a lighter version.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. For best texture, reheat potatoes separately in a hot oven to crisp them up again before tossing with fresh dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

You can prepare the roasted potatoes and dressing ahead, but it’s best to combine them just before serving to keep the potatoes crispy.

What type of potatoes work best for this recipe?

Yukon gold potatoes are ideal because they have a creamy texture that crisps well when roasted, but red potatoes can also be used if preferred.

Crispy Potato Salad Recipe

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★★★★★

4.8 from 112 reviews

This Crispy Potato Salad recipe combines tender Yukon gold potatoes roasted to perfection with a creamy, tangy dressing made from sour cream, mayonnaise, fresh herbs, Dijon mustard, and lemon juice. The potatoes are parboiled and then baked until golden and crispy, adding a delightful texture to the classic potato salad. Perfect as a hearty side dish for picnics, barbecues, or any meal.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 46 minutes
• Total Time: 1 hour 6 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3 lbs Yukon gold potatoes, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Kosher salt and freshly cracked black pepper, to taste

Dressing and Garnish

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup finely chopped fresh scallions (divided)
• 2 tablespoons finely chopped fresh dill (divided)
• 2 tablespoons finely chopped fresh parsley (divided)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions

1. Boil the Potatoes: In a large stock pot filled with cold water, add the cubed potatoes and 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to medium-high and cook until the potatoes are tender and can be pierced with a fork, about 12 to 16 minutes. Drain thoroughly.
2. Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (205°C) and line a baking sheet with aluminum foil. In a bowl, toss the drained potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Roast the Potatoes: Spread the potatoes in an even layer on the prepared baking sheet. Bake until they are very browned and crispy, approximately 30 minutes.
4. Make the Dressing: While potatoes roast, in a large bowl combine sour cream and mayonnaise. Reserve 1 tablespoon of scallions for garnish.
5. Add Herbs and Seasoning: Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl with sour cream and mayonnaise. Stir to combine thoroughly, seasoning with salt and pepper to taste.
6. Toss and Combine: Just before serving, gently toss the roasted potatoes in the dressing until well coated.
7. Garnish and Serve: Transfer the dressed potatoes to a serving dish and top with the reserved scallions, remaining dill, and parsley for a fresh and colorful finish.

Notes

• Use Yukon gold potatoes for their creamy texture and ability to hold shape well when roasted.
• Be sure to dry the boiled potatoes well before tossing with oil to ensure crispiness in the oven.
• If preferred, substitute fresh herbs with dried versions but reduce quantities as dried herbs are more potent.
• This salad is best served immediately to enjoy the contrast of crispy potatoes and creamy dressing.
• Leftovers can be stored in the refrigerator for up to 2 days but note the potatoes may lose their crisp texture.

Keywords: Crispy Potato Salad, Yukon Gold Potatoes, Roasted Potato Salad, Creamy Potato Salad, Side Dish, Summer Salad, Easy Potato Salad