Imagine this: golden, ultra-crispy potatoes tossed in a luscious, herby dressing that’s tangy, creamy, and so unbelievably fresh. That’s exactly what this Crispy Potato Salad brings to the table—without any fuss! It’s a salad that loves to show off, with a satisfying crunch and a flavor profile that outshines every picnic classic you know. Ready in only 30 minutes, this recipe is the answer for those nights when you crave something special but are short on time. Think of it as the potato salad for those who believe salad should never be boring.
Why You’ll Love This Recipe
- Fast and Effortless: From start to finish, you’ll have an irresistible side in just half an hour—no juggling and very little waiting around.
- Crispy Texture: Forget soggy or mushy—these potatoes are roasted until shatteringly crisp on the outside, tender on the inside.
- Big, Bold Flavors: Each bite is a dance of creamy, lemony, herby goodness.
- Crowd-Pleaser: This salad always gets attention at the table, but it’s stress-free enough for a casual dinner at home.
- Make-Ahead Friendly: The components wait patiently until it’s time to toss—no more sad, wilted salad by mealtime.
Ingredients You’ll Need
Here’s what you’ll need—and here’s why you shouldn’t leave any of them out!
- Yukon Gold Potatoes
The star ingredient! Their creamy texture holds up beautifully when roasted and brings a buttery bite. - Olive Oil
For getting the potatoes golden, fragrant, and perfectly crisp. - Garlic Powder
Adds savory depth—just enough to give the potatoes an extra zing. - Sour Cream
The secret to a dressing that’s tangy, creamy, and light on the tongue. - Mayonnaise
For richness—don’t skip it; it brings everything together. - Scallions
Bright, crisp flavor and a pop of freshness both inside the salad and as a garnish. - Fresh Dill
It’s fresh, grassy, and slightly citrusy—a perfect counterpoint to the richness. - Fresh Parsley
Adds a burst of green and balances out the creaminess. - Dijon Mustard
For gentle heat and sophisticated tang. - Lemon Juice
This is the non-negotiable acid that makes the whole dish sing and keeps it from feeling heavy. - Kosher Salt & Freshly Cracked Black Pepper
Never underestimate what good seasoning can do!
Tip: Fresh herbs always beat dried for this recipe. Their brightness is what sets this salad apart.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t be afraid to make this salad your own! A few ideas to keep things interesting:
- Add Crumbled Bacon: For smoky crunch, scatter crisp bacon over the top just before serving.
- Spicy Kick: If you love heat, a pinch of crushed red pepper or diced jalapeño in the dressing adds punch.
- Alternate Herbs: Swap some or all of the dill and parsley for basil, tarragon, or chives if that’s what’s in the fridge.
- Vegan Version: Use plant-based mayo and sour cream—the result is just as good.
- Extra Veggies: Try mixing in roasted asparagus or green beans for a heftier side.
How to Make Crispy Potato Salad
Step 1: Cook the Potatoes
Start with cold water! Add the cubed Yukon gold potatoes to a large pot, toss in a generous tablespoon of salt, and bring to a boil. Simmer until the potatoes are fork-tender, about 12 to 16 minutes. Don’t overcook—they need to hold their shape for maximum crispiness.
Step 2: Get Them Extra Crispy
Drain the potatoes and toss them with olive oil, garlic powder, salt, and pepper in a mixing bowl. Make sure each piece is coated—this is what creates the flavorful crust. Spread them on a foil-lined baking sheet (no crowding!) and roast at 400°F for about 30 minutes. You’re looking for deep golden color and super crisp edges.
Step 3: Whip Up the Dressing
While those potatoes crisp up, take a big bowl and stir together the sour cream and mayonnaise. Add most of your scallions, dill, and parsley (reserving a little of each for later), and blend in the Dijon mustard and lemon juice. Season to taste with salt and pepper. You’re looking for a creamy, dreamy mixture riddled with green flecks and brimming with zing.
Step 4: Dress and Serve
Right before you eat, toss the piping-hot crispy potatoes with the dressing to coat every nook and cranny. Pile onto a serving platter, and scatter the reserved herbs and scallions liberally over top for a fresh, inviting finish.
Note: Waiting until just before serving keeps everything at peak crispness!
Pro Tips for Making the Recipe
- Dry Potatoes = Crispier Salad: After boiling and draining, give your potatoes a minute or two to steam off excess moisture.
- Don’t Crowd the Pan: If the potatoes are too close, they’ll steam, not roast. Spread them out for even browning.
- Warm Potatoes + Dressing: Toss the potatoes while they’re still warm for maximum flavor absorption, but not so hot they melt the dressing.
- Herb It Up: Fresh herbs bring brightness—be generous with them!
How to Serve
This crispy potato salad is incredibly versatile. Let it shine as the star of a potluck, serve alongside grilled meats, or use it to jazz up leftover rotisserie chicken. It loves being the center of attention at a BBQ, but it’s just as cozy next to a roast dinner or even snuggled in a wrap with fresh greens.
Try garnishing with extra lemon zest or a sprinkle of flaky sea salt right before serving for next-level flavor!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to three days. The potatoes will soften a bit, but the flavor actually deepens.
Freezing
This isn’t a great candidate for freezing—the texture of the potatoes and dressing both suffer.
Reheating
To bring some crisp back, reheat the potatoes in a single layer on a baking sheet at 400°F for 5-8 minutes. Add a fresh splash of lemon and more herbs before serving!
FAQs
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Can I use another type of potato for this salad?
Absolutely! While Yukon golds offer creaminess and just the right starch, red potatoes or baby potatoes will work well. Just avoid russets, which can be a bit too starchy and may fall apart.
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Should I peel the potatoes?
It’s up to you! The skins add extra texture and nutrients, but peeling is completely fine if you prefer a smoother bite.
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Can I prepare the dressing ahead of time?
Definitely. The dressing can chill in the fridge for up to two days. Just give it a good stir before tossing with the potatoes.
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How do I keep the potatoes crispy if I need to make the salad ahead of time?
Store the roasted potatoes and dressing separately. Reheat the potatoes in the oven to restore crispiness, then combine with the dressing right before serving.
Final Thoughts
It’s amazing how something as simple as a potato salad can utterly steal the show at dinner. With its crispy edges, velvety-herb dressing, and crowd-pleasing looks, this recipe is worth coming back to again and again. Make it exactly as written or play around with your favorite ingredients—this is the dish that invites you to make it your own. Give it a try, and watch this potato salad become a new staple in your kitchen!
Print
Crispy Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Potato Salad is a unique twist on the classic potato salad, featuring golden, oven-crisped Yukon gold potatoes tossed in a creamy, flavorful dressing. Fresh herbs, scallions, and Dijon mustard add a burst of freshness to the salad, making it perfect for barbecues, picnics, or as a delicious side dish for any meal.
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 1 tablespoon Kosher salt (for boiling)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
Dressing
- 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
- Boil the Potatoes: Fill a large stock pot with cold water, add the cubed potatoes and 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce to medium-high and cook until potatoes are tender and easily pierced with a fork, about 12 to 16 minutes. Drain the potatoes thoroughly.
- Preheat Oven and Season: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and set aside. In a bowl, gently toss the drained potatoes with olive oil, garlic powder, salt, and freshly cracked black pepper to taste.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for about 30 minutes, or until the potatoes are very brown and crispy, flipping once halfway through for even crisping.
- Prepare the Dressing: While the potatoes roast, combine the sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon each of scallions, dill, and parsley for garnish. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl. Stir well and season with salt and pepper to taste.
- Toss and Serve: Just before serving, toss the crispy potatoes with the prepared dressing until evenly coated. Transfer to a serving dish and top with the reserved scallions, dill, and parsley for a fresh finish.
Notes
- Wait to toss the potatoes with the dressing until just before serving to maintain crispiness.
- If making ahead, store the crispy potatoes and dressing separately.
- Feel free to adjust the herb quantities to taste, or substitute with your favorite fresh herbs.
- For even crispier potatoes, avoid overcrowding the baking sheet.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 18mg
