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.
