This Easy Crispy Potato Salad is a fun twist on the classic. With crunchy potatoes and a creamy dressing, it’s the perfect side dish for any meal!
Every bite is a delightful mix of textures. I love adding extra crispy bacon bits for that extra zing. Trust me, your taste buds will thank you! 🥓
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well. If you can’t find them, feel free to use red potatoes or fingerlings. Waxy potatoes like these are fantastic for crispiness!
Olive Oil: This adds richness and helps achieve that golden crisp. You could substitute with avocado oil for a different flavor. Avoid using oils with strong flavors like sesame.
Sour Cream: It gives the salad a creamy texture. Greek yogurt can be a healthy substitute; it’s thicker and has a nice tang. Plus, it’s packed with protein!
Dijon Mustard: This boosts flavor and adds a little kick. You can swap it for yellow mustard or leave it out if you prefer a milder taste.
Fresh Dill: It brightens up the dish! If you don’t have fresh dill, use dried dill (just 1 teaspoon will do) or substitute with parsley or chives for a different herby note.
How Do You Get the Potatoes Perfectly Crispy?
Getting that crispy texture on the potatoes is crucial! Here’s how to make it happen:
- Use baby Yukon gold potatoes, as they roast beautifully and get crispy on the outside.
- Make sure they are well coated in olive oil before roasting; oil is your best friend for crispiness!
- Spread them out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Don’t skip flipping them halfway through. This helps them crisp on both sides!
- Let them cool slightly after roasting before mixing in the dressing. This keeps them crunchy longer.
Follow these tips, and you’ll have crispy, delicious potato salad every time!
Easy Crispy Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby Yukon gold potatoes (or small yellow potatoes), halved or quartered
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh dill, finely chopped
For Garnish:
- 3 green onions (scallions), thinly sliced
- Additional chopped fresh parsley or dill, for garnish
How Much Time Will You Need?
This Easy Crispy Potato Salad takes about 10 minutes to prepare and around 35 minutes to roast in the oven, bringing the total time to approximately 45 minutes. It’s quick, simple, and so worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the potatoes get nice and crispy.
2. Prepare the Potatoes:
In a large bowl, toss the halved potatoes with olive oil, salt, and pepper until they’re nicely coated. This seasoning will enhance the flavor and aid in that crunch!
3. Roast the Potatoes:
Spread the potatoes evenly on a large baking sheet, keeping them in a single layer with the cut side facing down. This helps them brown evenly. Bake for about 30-35 minutes until golden brown and crispy, flipping them halfway through for even cooking.
4. Make the Dressing:
While the potatoes are roasting, prepare the dressing. In another medium bowl, mix the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a dash of salt and pepper. Stir in the finely chopped fresh dill until everything is well incorporated.
5. Combine Potatoes and Dressing:
Once the potatoes are done roasting, take them out of the oven and let them cool for a few minutes. Then, transfer the warm potatoes to a large mixing bowl and pour the dressing over the top. Gently toss until all the potatoes are coated in the creamy goodness.
6. Add the Green Onions:
Fold in the sliced green onions for an added crunch and fresh flavor.
7. Garnish and Serve:
Garnish your salad with extra fresh dill or parsley and a sprinkle of black pepper before serving. You can serve it warm or at room temperature for the best taste!
Enjoy your delicious and crispy potato salad as a perfect side dish or a light meal!
FAQ for Easy Crispy Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon gold potatoes are ideal for their creamy texture and crispness, you can also use red potatoes or fingerlings. Just make sure they are similar in size for even cooking!
How Can I Make This Salad Lighter?
If you’re looking for a lighter version, you can substitute half of the sour cream with Greek yogurt for a healthier twist. You could also reduce the mayonnaise or use a low-fat version!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or serve it cold—it’s delicious either way!
Can I Make This Potato Salad Ahead of Time?
Definitely! You can prepare the potatoes and the dressing a day ahead. Just combine them before serving for the best texture. If you mix in the dressing early, the potatoes might absorb too much moisture and lose their crispiness.
