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
Units
Scale
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
