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Potato salad doesn’t have much fanfare, which is easy to understand. A quick supermarket purchase or an impromptu composition of condiments and questionably cooked potatoes, doesn’t pack the right flavor. An average potato salad’s soft texture is only broken up by a chalky hard-boiled egg, or the rigid crunch of celery – which doesn’t scream appealing — that is, until now. This Crispy Potato Salad takes the best textures and turns the dial up to ten.
Crispy Potato Salad is not like the other recipes on the block. Roasted chunks of potatoes have a crunchy, potato chip-like bite to them. The potatoes then get paired with a delightful bright and light creamy herb dressing, creating the perfect one-two punch of flavor.
The potatoes need a bit of time boiling to soften up, but once that happens toss the chunks into a bowl with olive oil, garlic powder, salt, and pepper.
Dump the potatoes onto a foil-lined baking sheet and get them in an oven to crisp up. You want these potatoes to not just be golden, but be very brown, almost like the color of a deep caramel.
These crispy potatoes get tossed in a creamy dressing. And while we’ve seen our fair share of creamy dressings, this one is here to stay. The rich sour cream and mayonnaise combination is broken up by mustard, lemon, and a trio of fresh herbs.
Reserved amounts of scallions, dill, and parsley garnish on top give this dish a bright and refreshed appearance.
If you’re making this Crispy Potato Salad for an event, keep the potatoes and dressing separate, combining just before serving. This method will preserve the potato’s crunchiness.
The crunch of the potatoes is balanced by the creamy dressing filled with herby and citrusy notes.
There’s just enough greens to lighten the dressing without becoming overwhelming.
It’s decadent but also refreshing. The potato salad has the levity of a fresh bountiful herb garden in late summer but the indulgence of a crunchy treat eaten on a cozy sofa on a chilly winter night. Harmony in flavors never tasted this good.
Crispy Potato Salad
Yield(s): Serves 4
25m prep time
46m cook time
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 3 lbs Yukon Gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 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
Preparation
- In a large stock pot filled with cold water, add cubed potatoes with 1 tablespoon salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high, cooking potatoes until tender and can be pierced with a fork, about 12 to 16 minutes. Drain.
- Preheat oven to 400°F and line a baking sheet with aluminum foil, set aside. In a bowl combine potatoes with olive oil, garlic powder, salt, and pepper, gently tossing to combine.
- Spread potatoes in an even layer onto the prepared baking sheet and bake until the potatoes are very brown and crispy, about 30 minutes.
- While the potatoes are roasting, make the dressing. In a large bowl, combine sour cream, mayonnaise.
- Reserve 1 tablespoon of scallions and then add remaining scallions to the bowl alongside 1 tablespoon dill, 1 tablespoon parsley, dijon mustard, and lemon juice. Stir to combine, seasoning with salt and pepper to taste.
- Wait until right before serving to toss the potatoes in the dressing.
- Transfer to a serving dish, topping with reserved scallions, dill, and parsley.
Recipe adapted from Allrecipes.