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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/crispy-potato-salad-recipe/