This crispy potato salad is a fun twist on the classic version! With crunchy potatoes, creamy dressing, and a sprinkle of fresh herbs, it’s a hit for barbecues or picnics.
I love how easy it is to whip up. Just boil, chill, and mix! Plus, the crispy bits make each bite so delicious. Who knew potato salad could be this exciting? 🥔🎉
Key Ingredients & Substitutions
Potatoes: Baby Yukon Golds are perfect for this salad! They’re creamy and hold their shape well. You can substitute with baby red potatoes or any small waxy potatoes for similar results.
Mayonnaise: Mayonnaise is the base for the dressing, adding creaminess. If you prefer, try Greek yogurt for a tangy twist or a healthier option. You can also use plant-based mayo for a vegan version.
Sour Cream: This adds a nice tang. Feel free to swap it for plain yogurt or even an avocado mash for a different flavor profile. It works great while keeping it creamy!
Dill: Fresh dill gives a bright flavor. If you’re not a fan, parsley can replace it, or even chives for a mild onion flavor. Use dried dill if fresh isn’t available; just halve the amount.
How Do I Get My Potatoes Extra Crispy?
Everyone loves crispy potatoes, right? To achieve that golden crunch, follow these tips:
- Cut potatoes evenly so they cook at the same rate. Halving baby potatoes is perfect!
- Don’t overcrowd the baking sheet. Give them room to roast and crisp up.
- Roast at a higher temperature, like 425°F, and flip them halfway to ensure all sides get crispy.
- Using a little olive oil is key; it helps in getting that golden color.
Letting them cool slightly before mixing with the dressing helps maintain their crispy texture. Enjoy your cooking!
Easy Crispy Potato Salad
Ingredients You’ll Need:
- 2 pounds baby Yukon Gold potatoes (or small yellow potatoes)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1/4 cup fresh dill, finely chopped
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This crispy potato salad takes about 10 minutes to prep and about 30 minutes to cook. Including cooling and mixing times, plan for around 50 minutes to have this delicious dish ready for serving!
Step-by-Step Instructions:
1. Preheat and Prep the Potatoes:
Start by preheating your oven to 425°F (220°C). Meanwhile, wash the baby Yukon Gold potatoes thoroughly and cut them in half, leaving the skin on for that extra crunch!
2. Season and Roast:
In a large mixing bowl, toss the halved potatoes with olive oil, salt, and pepper until they are well coated. Then, spread the potatoes out on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, flipping them halfway through to ensure they brown evenly and become crispy.
3. Make the Dressing:
While the potatoes are roasting, you can make the creamy dressing. In a medium bowl, mix together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.
4. Combine & Add Flavor:
After the potatoes are done roasting and have cooled slightly, transfer them to a large mixing bowl. Pour the creamy dressing over the warm potatoes and toss gently to coat each piece. This warmth helps the potatoes soak up those delicious flavors!
5. Finish With Fresh Herbs:
Finally, add the chopped fresh dill, parsley, and sliced green onions. Toss everything gently once more to combine. You want those fresh herbs to shine!
6. Serve and Enjoy:
Your crispy potato salad can be served warm or at room temperature. For a beautiful presentation, garnish with extra green onions and dill. Enjoy this tasty, creamy dish at your next picnic or barbecue!
This potato salad is sure to be a crowd-pleaser—enjoy every crispy bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon Golds are perfect for their creamy texture, you can substitute them with baby red potatoes or any small waxy potatoes. Just ensure they are similar in size for even cooking.
How Can I Make This Recipe Healthier?
You can lighten it up by using Greek yogurt instead of mayonnaise and sour cream. This will reduce calories while still providing a creamy texture. Also, you can add more fresh veggies like bell peppers or cucumbers for added crunch and nutrition!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Be sure to let the salad come to room temperature before sealing it up. To enjoy it again, simply give it a gentle stir before serving; you may need to add a splash of dressing to freshen it up!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the roasted potatoes and dressing separately in advance. Toss them together just before serving to ensure the potatoes stay crispy. You can also add the fresh herbs at the last minute to keep their bright flavor and color!
