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.

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.

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.

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.

Crispy Potato Salad Recipe

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

Units Scale

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

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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