If you crave a potato salad with unforgettable crunch and vibrant flavor, this Crispy Potato Salad is the ultimate showstopper. It combines golden roasted potatoes with a creamy, herb-packed dressing for a side dish that absolutely steals the spotlight at any table.
Why You’ll Love This Recipe
- Next-Level Texture: Roasting the potatoes gives you a supremely crispy exterior that’s the total opposite of mushy potato salad—perfect for crunch lovers.
- Herbaceous & Tangy: A fresh trio of dill, parsley, and scallions in the creamy dressing brings garden freshness to every bite, with a zesty hint of lemon.
- Crowd Appeal: This Crispy Potato Salad always sparks conversation and second helpings at picnics, BBQs, potlucks, or weeknight dinners—it never fails to impress.
- Easy, Make-Ahead Friendly: You can roast the potatoes ahead and quickly assemble just before serving, making entertaining effortless.
Ingredients You’ll Need
Each ingredient here helps build that harmonious balance of creamy, crispy, and herby magic. Simple, yes—but don’t skip a thing if you want the full old-meets-new potato salad experience!
- Yukon Gold potatoes: These hold their shape after roasting and develop the dreamiest creamy interior with a perfectly crisp shell.
- Olive oil: Helps the potatoes reach golden, shattering crispness in the oven—don’t skimp!
- Garlic powder: Adds mellow savoriness that gently warms up all the flavors.
- Sour cream & mayonnaise: The classic duo for a lush, tangy base that’s never greasy or heavy.
- Scallions: Bring bright, oniony zip and extra crunch—plus they look stunning on top.
- Fresh dill & parsley: Nothing beats vibrant, tender herbs in a chilled salad—these keep it light, fragrant, and refreshingly green.
- Dijon mustard: A spoonful adds subtle heat and ties all the flavors together with a little bite.
- Lemon juice: Lifts the entire salad with a pop of citrusy brightness.
- Kosher salt & freshly cracked black pepper: Season boldly for a full spectrum of flavor in every bite.
Variations
This Crispy Potato Salad is endlessly versatile, so don’t be afraid to put your own spin on it! Whether you’re working with what’s in your fridge or catering to special diets, it’s a breeze to customize without sacrificing flavor or crunch.
- Add bacon: Sprinkle crumbled crisp bacon on top for a smoky, salty surprise no one can resist.
- Go vegan: Swap the dairy and mayo for cashew cream or your favorite plant-based alternatives to make it vegan friendly.
- Spice it up: Add a pinch of smoked paprika or a dash of hot sauce to the dressing for a subtle kick.
- Use other potatoes: Red potatoes or fingerlings work beautifully—just adjust roasting time as needed.
- Bulk it up: Toss in blanched green beans or peas for a pop of color and heartier salad.
How to Make Crispy Potato Salad
Step 1: Boil the Potatoes
Start by filling a large pot with cold water, adding the cubed Yukon Gold potatoes and a generous tablespoon of salt. Bring everything to a boil, then reduce to medium-high and cook until the potatoes are fork-tender but not falling apart—about 12 to 16 minutes. This initial simmer ensures the insides emerge fluffy and creamy, setting up the ultimate contrast after roasting.
Step 2: Roast for the Crunch
Once drained, gently toss those hot potatoes with olive oil, garlic powder, salt, and black pepper. Now spread them out on a foil-lined baking sheet—give them space! Pop them in a hot 400°F oven for 30 minutes, and don’t disturb them too much; you want every bit to crisp up gloriously golden brown.
Step 3: Prepare the Dressing
While the potatoes roast, whip up the creamy dressing in a large bowl. Combine sour cream, mayonnaise, Dijon, and lemon juice for the tang, then add most of the scallions, half the dill, and half the parsley. Stir well and season to taste. Save some herbs and scallions for finishing—trust me, it makes the whole salad pop.
Step 4: Toss Just Before Serving
Patience really is a virtue here! Wait until you’re ready to serve, then toss those still-warm (but not piping hot) crispy potatoes in the dressing. This keeps things extra crunchy and fresh, instead of soggy. Transfer to your favorite serving dish and scatter with your reserved scallions and herbs for that showy, irresistible final touch.
Pro Tips for Making Crispy Potato Salad
- Steamy Dry Potatoes: After draining, let the potatoes sit in the colander to steam dry for a minute or two—this helps them truly crisp in the oven.
- Don’t Crowd the Sheet: Make sure your potatoes have space on the roasting pan; overcrowding leads to steaming, not crisping.
- Fresh Herbs Finish: Add the reserved herbs only at the end—never roast them!—for a bright look and punchy flavor.
- Toss Just Before Serving: Only mix the potatoes with dressing right before plating to guarantee every bite has perfect texture.
How to Serve Crispy Potato Salad
Garnishes
A generous sprinkle of reserved scallions, dill, and parsley transforms Crispy Potato Salad from rustic to radiant. For added flair, try a dusting of flaky sea salt or a pinch of smoked paprika—it makes every serving feel special and restaurant-worthy.
Side Dishes
This salad is a dream with nearly anything off the grill—try it alongside burgers, smoky barbecue chicken, or grilled veggies. It’s also a deliciously unexpected companion to simple roast salmon or grilled sausages in any season.
Creative Ways to Present
Serve Crispy Potato Salad in a rustic wooden bowl for family-style dining, pile it high on a big platter with extra herbs, or even turn it into adorable salad jars for picnics. Mini individual portions in cups or bowls are always a hit at parties—everyone loves having their own perfect crispy bite.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Potato Salad keeps best in an airtight container in the fridge for up to 3 days. If you already mixed in the dressing, know that the potatoes will soften a bit overnight, but they’ll still be full of flavor—no one will turn down a spoonful the next day!
Freezing
Freezing isn’t ideal for this salad as the creamy dressing and roasted potatoes can separate or become mushy when thawed. For best texture and taste, enjoy your Crispy Potato Salad fresh or within a couple days of making it.
Reheating
If you prefer your salad warm or want to revive some crispiness, reheat the undressed roasted potatoes in the oven at 350°F for 8-10 minutes, then toss with dressing. Avoid microwaving, as it softens the potatoes and diminishes that delectable crunch.
FAQs
-
Can I use other types of potatoes for Crispy Potato Salad?
Absolutely! While Yukon Golds are my favorite for their creamy interior, you can substitute red potatoes, fingerlings, or even small russets. Just keep your eye on them while roasting, as different varieties may crisp up a bit faster or slower.
-
Can Crispy Potato Salad be made in advance?
You can roast the potatoes and prep the dressing a day ahead—just store them separately and toss together right before serving for the best crunch and flavor.
-
Is this salad served warm or cold?
Crispy Potato Salad shines brightest when served shortly after tossing, while the potatoes are still a bit warm but not hot. That said, leftovers straight from the fridge are always welcome, too!
-
What’s the secret to getting the potatoes super crispy?
Make sure the potatoes are well-drained and dry before roasting, don’t crowd them on the baking sheet, and crank up your oven so they can brown nicely. Letting the potatoes steam dry after boiling helps build that irresistible crispy edge.
Final Thoughts
This Crispy Potato Salad has a way of converting even the biggest potato salad skeptics. It’s lively, fresh, and unbeatable with its texture—just the kind of dish you’ll look for reasons to make again and again. I hope you’ll give it a try and share it with someone you love!
Print
Crispy Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this delicious Crispy Potato Salad with a crispy exterior and a creamy dressing, perfect for any occasion.
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
- Cook Potatoes: Boil cubed potatoes in salted water until tender. Drain.
- Prepare Potatoes: Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast until crispy.
- Make Dressing: Mix sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
- Combine: Toss potatoes in dressing right before serving.
- Serve: Transfer to a dish and top with scallions, dill, and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 3g
- Sodium: 96mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 14mg
