Description
This Crispy Potato Salad recipe offers a delightful twist on the classic dish by roasting Yukon gold potatoes until golden and crispy. Coated with a creamy dressing made from sour cream, mayonnaise, fresh herbs, Dijon mustard, and lemon juice, this salad is bursting with fresh flavors and perfect for gatherings or a hearty side dish.
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt, to taste (plus 1 tablespoon for boiling water)
- 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: In a large stock pot, fill with cold water and add the cubed Yukon gold potatoes along with 1 tablespoon of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook the potatoes until they are tender and can be easily pierced with a fork, approximately 12 to 16 minutes. Drain the potatoes well.
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (205°C) and line a baking sheet with aluminum foil. In a bowl, combine the drained potatoes with 3 tablespoons of olive oil, 1/2 teaspoon garlic powder, salt, and freshly cracked black pepper to taste. Gently toss the potatoes to ensure they are evenly coated with the seasoning and oil.
- Roast the Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast the potatoes in the preheated oven until they are very brown and crispy, about 30 minutes, turning or stirring once halfway through for even cooking.
- Prepare the Dressing: While the potatoes are roasting, prepare the dressing. In a large bowl, combine 1/2 cup sour cream and 1/2 cup mayonnaise. Reserve 1 tablespoon of the finely chopped fresh scallions for garnishing later.
- Mix Dressing Herbs and Flavorings: Add the remaining scallions, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice to the sour cream and mayonnaise mixture. Stir to combine thoroughly. Season the dressing with salt and freshly cracked black pepper to taste.
- Toss Potatoes in Dressing: Just before serving, gently toss the crispy roasted potatoes with the prepared dressing ensuring the potatoes are well coated but still retain their crispiness.
- Garnish and Serve: Transfer the dressed potato salad to a serving dish. Top with the reserved scallions, the remaining 1 tablespoon of dill, and 1 tablespoon of parsley for a fresh, herbaceous finish. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- Using Yukon gold potatoes offers a creamy texture while crisping up nicely in the oven.
- To ensure maximum crispiness, avoid tossing the potatoes in the dressing too early.
- Fresh herbs like dill and parsley can be adjusted or swapped depending on preference.
- This salad is best served warm or at room temperature.
- Leftovers can be refrigerated and reheated, but crispiness may reduce.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
