This Crispy Potato Salad takes the classic comfort of a traditional potato salad and gives it a bold twist with golden, oven-roasted potatoes. Each bite delivers a satisfying crunch wrapped in a creamy, herby dressing that’s fresh and tangy. It's a side dish that instantly upgrades any meal.
Why You’ll Love This Recipe
- I love the contrast between the crispy potatoes and the smooth, flavorful dressing.
- It’s a great make-ahead option—I can roast the potatoes in advance and mix everything right before serving.
- This dish brings something new to the table at cookouts, picnics, or weeknight dinners.
- I don’t have to peel the potatoes, which saves time and keeps the texture interesting.
- The ingredients are simple, but the results taste gourmet.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yukon gold potatoes
- Olive oil
- Garlic powder
- Salt
- Black pepper
- Sour cream
- Mayonnaise
- Scallions
- Fresh dill
- Fresh parsley
- Dijon mustard
- Lemon juice
Directions
- I add cubed Yukon gold potatoes to a large pot of cold salted water and bring it to a boil. Then I simmer them until fork-tender, around 12 to 16 minutes. I drain them well.
- I preheat the oven to 400°F and line a baking sheet with foil. I toss the drained potatoes with olive oil, garlic powder, salt, and pepper. I spread them out and roast until crispy and golden brown, about 30 minutes.
- While the potatoes roast, I mix sour cream, mayonnaise, Dijon mustard, lemon juice, and chopped herbs in a large bowl. I reserve a few scallions and herbs for garnish.
- Once the potatoes are crispy, I let them cool slightly, then toss them in the dressing just before serving. I garnish with the reserved scallions, dill, and parsley.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- I swap sour cream for Greek yogurt for a lighter option with extra tang.
- I chop in a few hard-boiled eggs for a protein boost.
- Sometimes I add chopped dill pickles or relish for a briny bite.
- If I want a smokier flavor, I add a sprinkle of smoked paprika.
Storage/Reheating
- I keep leftovers in the fridge in an airtight container for up to 3 days.
- Since this is a chilled salad, I don’t usually reheat it, but if I want to warm it up, I use a low oven for a few minutes to maintain some of the crispiness.
- I always wait to mix the potatoes with the dressing until right before serving if I’m making it ahead.
FAQs
Can I use red potatoes instead of Yukon gold?
Yes, I can. Red potatoes hold their shape well and also roast beautifully.
How do I keep the potatoes from getting soggy?
I make sure they’re completely dry after boiling and I don’t overcrowd the pan when roasting.
Can I make this potato salad dairy-free?
I can substitute dairy-free sour cream and mayo to make it suitable for a dairy-free diet.
What’s the best way to re-crisp leftover potatoes?
If I haven’t mixed them with dressing yet, I reheat them in a 400°F oven for about 10 minutes to bring back the crisp.
Can I serve this salad warm?
Absolutely. I actually like serving it warm right after roasting the potatoes—it makes the flavors really pop.
Conclusion
This Crispy Potato Salad is everything I love in a side dish—bold, fresh, and easy to throw together. It’s the kind of recipe that disappears fast at the dinner table, whether it’s a backyard BBQ or a quiet weeknight meal. I keep it in my rotation for when I want something comforting with just the right amount of crunch.
Crispy Potato Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting, Mixing
- Cuisine: American
Description
This Crispy Potato Salad takes traditional potato salad to a whole new level with golden roasted Yukon gold potatoes, tossed in a creamy herb dressing. Packed with flavor, crunch, and freshness, this roasted potato salad is the perfect side dish for BBQs, cookouts, and weeknight dinners. Easy to prepare and make-ahead friendly, it's a modern twist on a classic that will impress every time.
Ingredients
- Yukon gold potatoes
- Olive oil
- Garlic powder
- Salt
- Black pepper
- Sour cream
- Mayonnaise
- Dijon mustard
- Lemon juice
- Scallions
- Fresh dill
- Fresh parsley
Instructions
- Add cubed Yukon gold potatoes to a pot of cold salted water. Bring to a boil and simmer until fork-tender, 12–16 minutes. Drain well.
- Preheat oven to 400°F. Toss drained potatoes with olive oil, garlic powder, salt, and pepper. Spread on a foil-lined baking sheet. Roast for 30 minutes or until crispy and golden.
- In a large bowl, mix sour cream, mayonnaise, Dijon mustard, lemon juice, chopped scallions, dill, and parsley. Reserve some herbs and scallions for garnish.
- Let the roasted potatoes cool slightly, then gently toss with dressing. Garnish and serve.
Notes
- Use Greek yogurt in place of sour cream for a lighter version.
- Add hard-boiled eggs, chopped pickles for extra flavor.
- Only toss potatoes with dressing just before serving to keep them crisp.
- Red potatoes are a great substitute for Yukon gold.
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