Crispy Potato Salad
Crispy Potato Salad is a delightful blend of creamy and crunchy textures that makes it the perfect side dish for any occasion. This recipe features golden, roasted Yukon gold potatoes coated in a tangy dressing made with sour cream and fresh herbs. Whether you’re hosting a summer barbecue, attending a picnic, or enjoying a family gathering, this easy-to-make potato salad is sure to impress. Not only is it packed with flavor, but its crispy texture adds an exciting twist to traditional potato salads, making it a standout on any table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 lbs Yukon gold potatoes
- 3 tablespoons olive oil
- 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
- Kosher salt and freshly cracked black pepper (to taste)
- 1/2 teaspoon garlic powder
Instructions
- Boil cubed Yukon gold potatoes in salted water until tender (12-16 minutes). Drain well.
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Toss drained potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Bake for 30 minutes or until crispy and golden brown.
- While potatoes bake, mix sour cream and mayonnaise in a bowl and add chopped herbs, mustard, lemon juice, salt, and pepper.
- Combine the warm potatoes with the dressing just before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 322
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://allfoodierecipes.com/crispy-potato-salad/