If you’re craving a flavor-packed side dish with jaw-droppingly crisp edges, this Crispy Potato Salad is about to become your new obsession. Think: golden-roasted potato cubes, tangy herbed dressing, and a little extra crunch in every forkful—this isn’t your average backyard salad!
Why You’ll Love This Recipe
- Incredible Crispiness: The roasted Yukon gold potatoes deliver a wonderful crunch in every bite that’s impossible to resist.
- Bold, Fresh Flavors: Herbs like dill, parsley, and scallions make every forkful taste like summer in a bowl.
- No Soggy Potatoes—Ever: Tossing the potatoes in dressing just before serving means they stay perfectly crispy, not mushy.
- Easy to Make Ahead: With simple prep and fast roasting, you can bring this Crispy Potato Salad to any gathering without stress.
Ingredients You’ll Need
One of the best things about Crispy Potato Salad is how a handful of everyday ingredients transform into something truly special. Each component adds its own flair—texture, freshness, or tang—that all comes together in a salad everyone goes back for seconds.
- Yukon gold potatoes (3 lbs): Their buttery, creamy inside and thin skins are made for both boiling and roasting—perfect for a salad like this.
- Olive oil (3 tablespoons): Helps those potato edges get irresistibly bronzed and crisp.
- Garlic powder (1/2 teaspoon): For a hint of garlicky warmth, without overpowering the dish.
- Sour cream (1/2 cup): Adds tang and silkiness to the dressing, playing off the crispy potatoes beautifully.
- Mayonnaise (1/2 cup): Rounds out the dressing, making it rich but not heavy.
- Fresh scallions (1/4 cup, divided): Brings a gentle oniony bite and a pop of color.
- Fresh dill (2 tablespoons, divided): Infuses that signature bright, herby flavor potato salad is famous for.
- Fresh parsley (2 tablespoons, divided): Gives freshness and earthiness, plus vibrant green flecks.
- Dijon mustard (1 tablespoon): For just the right amount of sharpness and zip.
- Lemon juice (1 tablespoon): A splash for balance, making all the flavors sing.
- Kosher salt and freshly cracked black pepper: Simple essentials, used to season every layer to perfection.
Variations
The beauty of Crispy Potato Salad is how easy it is to make it your own. Use up leftover herbs, swap in veggies, or adjust the dressing to fit your style—there’s plenty of room to play!
- Bacon Lovers: Add crumbled crisp bacon just before serving for savory depth and even more crunch.
- Make It Vegan: Use plant-based mayo and sour cream to create a dairy-free, egg-free version—still creamy and dreamy.
- Kicked-Up Heat: Stir in a spoonful of chopped pickled jalapeños or a sprinkle of smoked paprika for a spicy twist.
- Greek Style: Substitute lemon zest for the juice and add crumbled feta and diced cucumber for a Mediterranean spin.
How to Make Crispy Potato Salad
Step 1: Boil the Potatoes
Start by placing your cubed Yukon gold potatoes in a large pot of cold water, seasoned with a generous tablespoon of salt. Bring to a gentle boil, then lower the heat slightly and cook until the potatoes are just fork-tender—about 12 to 16 minutes. Keeping the pieces uniform helps them cook evenly and keeps their shape, which is key for those crispy edges later on.
Step 2: Roast for Ultimate Crisp
Drain the cooked potatoes well (a little steam-off time helps!), then toss them gently with olive oil, garlic powder, salt, and pepper until coated. Arrange them in a single layer on a foil-lined baking sheet—spread out enough so they can crisp, not steam. Bake at 400°F for about 30 minutes, flipping halfway through, until each chunk is deeply gold and audibly crunchy.
Step 3: Whip Up the Creamy Dressing
While potatoes roast, combine sour cream and mayonnaise in a large bowl. Add most of your scallions, dill, and parsley (save a little of each for garnish), plus Dijon mustard and lemon juice. Whisk together and season to taste; this herby sauce is what gives the Crispy Potato Salad its bright zing and luxurious texture.
Step 4: Assemble Just Before Serving
To preserve that epic crunch, only toss the crispy potatoes with the dressing right before serving! Spoon everything into a big dish and shower the top with your reserved fresh herbs and scallions for irresistible contrast and a pop of color. Serve warm or at room temp, and watch everyone race for seconds.
Pro Tips for Making Crispy Potato Salad
- Steam-Dry for Extra Crunch: Letting the potatoes air-dry in the colander for a couple of minutes after boiling makes all the difference for mega crispiness.
- Don’t Crowd the Pan: Give your potatoes space on the roasting sheet—crowding can cause steaming and soggy sides.
- Dress Right Before Serving: Resist the urge to toss in advance; waiting ensures every bite stays fresh and crispy.
- Use Fresh Herbs: Fresh dill, parsley, and scallions give the salad its punchy herbal personality, so skip dried if you can.
How to Serve Crispy Potato Salad
Garnishes
A final sprinkle of reserved scallions, dill, and parsley isn’t just for looks—it adds cool crunch and a huge pop of herbaceous flavor every time you take a bite. You can also add a crack of black pepper or a pinch of flaky salt just before hitting the table.
Side Dishes
Crispy Potato Salad is a total crowd-pleaser alongside grilled meats, juicy burgers, or veggie skewers. It pairs especially well with barbecue chicken, lemony fish, or as a fresh contrast to rich mains like pulled pork sandwiches.
Creative Ways to Present
Try spooning the salad into colorful bowls for picnics, piling it on a large platter family-style, or serving in cute mason jars for individual portions at parties. For something extra-special, sprinkle with edible flowers or microgreens to really wow your guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to three days. The potatoes will soften a bit over time but still taste absolutely delicious for snacking or with lunch the next day.
Freezing
While you can freeze roasted potatoes, freezing the fully dressed salad isn’t recommended as the creamy dressing may separate. If you need to prep ahead, freeze just the roasted potatoes, then thaw and crisp up in the oven before tossing with fresh dressing.
Reheating
For best results, pop leftover potatoes into a hot oven or air fryer for a few minutes to revive their crispiness, then let cool slightly and toss with a fresh batch of dressing. If already dressed, enjoy cold or at room temperature—the flavors will still shine through!
FAQs
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Can I use a different type of potato for this salad?
Absolutely! Yukon golds are perfect for their balance of creamy and waxy texture, but red potatoes or small fingerlings work beautifully too. Just make sure to chop into similar-sized pieces for even roasting.
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How do I keep the Crispy Potato Salad from getting soggy?
The real trick is to toss the potatoes with the dressing just before serving. If you combine them too early, the potatoes will lose their magic crunch. Keep dressing and potatoes separate until showtime!
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Is this salad good served cold?
Definitely! While it’s stellar warm or at room temperature, Crispy Potato Salad tastes amazing cold, especially as leftovers the next day. Just know the potatoes will be less crisp, but still super flavorful.
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How far in advance can I make this potato salad?
You can prep all the components a day ahead—roast the potatoes and mix up the dressing separately. Store them separately in the fridge, then toss together right before serving for that signature crunch.
Final Thoughts
This Crispy Potato Salad is more than just a side dish—it’s a game-changer for any gathering, potluck, or lazy weekend meal. Give it a go, and let those craveable textures and bright, herby flavors bring a little extra joy to your table. I can’t wait for you to fall in love with every bite!
Print
Crispy Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Potato Salad recipe takes the classic potato salad to a new level with crispy roasted Yukon gold potatoes and a creamy herb dressing. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Potatoes:
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
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
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare Potatoes: Boil cubed potatoes in salted water until tender. Drain.
- Roast Potatoes: Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast until crispy.
- Make Dressing: Combine sour cream, mayonnaise, scallions, dill, parsley, mustard, and lemon juice. Season with salt and pepper.
- Combine: Toss roasted potatoes with dressing just before serving.
- Serve: Transfer to a dish and garnish with reserved scallions, dill, and parsley.
Notes
- You can customize the herbs in the dressing to suit your taste.
- This salad is best served fresh but can be refrigerated for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
