Name: Crispy Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 lbs Yukon gold potatoes, cut into 2-inch pieces; 3 tbsp olive oil; ½ tsp garlic powder; ½ cup sour cream; ½ cup mayonnaise; ¼ cup finely chopped fresh scallions, divided; 2 tbsp finely chopped fresh dill, divided; 2 tbsp finely chopped fresh parsley, divided; 1 tbsp Dijon mustard; 1 tbsp lemon juice; Kosher salt and freshly cracked black pepper, to taste

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This Crispy Potato Salad is a delicious and easy-to-make side dish that combines perfectly roasted Yukon gold potatoes with a creamy, tangy dressing. The crispy, golden potatoes are tossed in a dressing full of fresh herbs, Dijon mustard, and a touch of lemon juice, making this potato salad a perfect addition to any cookout, picnic, or family meal.

Why You’ll Love This Recipe

This potato salad is a refreshing twist on the classic. With golden, crispy potatoes on the outside and a creamy, tangy dressing on the inside, it’s a perfect balance of textures and flavors. The freshness of the herbs and the richness of the dressing make this potato salad a standout side dish that’s sure to be a crowd favorite! Crispy Potato Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs Yukon gold potatoes, cut into 2-inch pieces
3 tablespoons olive oil
½ teaspoon garlic powder
½ cup sour cream
½ cup mayonnaise
¼ 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

Directions

In a large pot filled with cold water, add cubed potatoes and 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the potatoes are tender and easily pierced with a fork, about 12–16 minutes. Drain and set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and set it aside.
In a large bowl, toss the potatoes with olive oil, garlic powder, salt, and pepper until well coated.
Spread the potatoes in an even layer on the prepared baking sheet and bake for about 30 minutes, or until the potatoes are golden and crispy on the outside.
While the potatoes are roasting, make the dressing. In a large bowl, combine sour cream and mayonnaise.
Reserve 1 tablespoon of chopped scallions and add the rest to the bowl, along with 1 tablespoon each of dill and parsley, Dijon mustard, and lemon juice. Stir to combine, then season with salt and pepper to taste.
Once the potatoes are done, allow them to cool slightly before tossing them in the dressing.
Transfer the salad to a serving dish and garnish with the reserved scallions, dill, and parsley. Serve immediately or chill until ready to serve.

Servings and timing

This recipe makes 6 servings and takes a total of 30 minutes—10 minutes for prep and 20 minutes for cooking.

Variations

Add vegetables: Mix in some finely diced celery, bell peppers, or red onion for added texture and flavor.
Spicy version: Add a small diced jalapeño to the dressing for a spicy kick.
Herb variations: Try swapping out parsley or dill for fresh tarragon, chives, or basil for a different twist.
Vegan version: Use vegan mayo and sour cream for a dairy-free option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This potato salad can be served cold or at room temperature, but it’s best enjoyed fresh. If you plan to store it for later, give it a good stir before serving.

FAQs

Can I make this potato salad ahead of time?

Yes! You can prepare the roasted potatoes and dressing ahead of time. Just toss them together right before serving, or let it chill in the fridge until ready.

Can I use other types of potatoes?

While Yukon gold potatoes work perfectly for their creamy texture and ability to hold up in salads, you can substitute with red potatoes or baby potatoes if preferred.

How do I make the potatoes extra crispy?

For extra crispiness, ensure that the potatoes are spread out in a single layer on the baking sheet. Don’t overcrowd them so that they can roast evenly.

Can I make this recipe dairy-free?

Yes, use vegan substitutes for the sour cream and mayonnaise to make this recipe dairy-free.

How do I store leftovers?

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature.

Can I freeze this potato salad?

It’s not recommended to freeze potato salad as the texture of the potatoes and dressing may change when thawed.

Conclusion

Crispy Potato Salad is a deliciously unique take on a classic side dish. With perfectly roasted potatoes, creamy dressing, and fresh herbs, it’s a flavorful addition to any meal. Whether for a cookout, picnic, or family dinner, this easy-to-make recipe will quickly become a go-to favorite for any occasion!