Name: Crispy Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 lbs Yukon gold potatoes (cut into 2-inch pieces); 3 tablespoons olive oil; 1/2 teaspoon garlic powder; Kosher salt and freshly cracked black pepper (to taste); 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)

Jump to Recipe

If you think potato salad is always soft, think again! This Crispy Potato Salad is the kind of side dish that makes you crave seconds before you’ve finished your first bite. With impossibly golden, crackly potatoes tossed in a creamy, herb-packed dressing, every forkful brings a satisfying crunch and a big punch of bright, fresh flavor. This isn’t just your standard summer barbecue fare—it’s a potato salad that steals the show and begs to be shared at every table, all year long.

Crispy Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Crispy Potato Salad lies in how each ingredient purposefully plays its part: from the comforting richness of the potatoes to fresh herbs and a tangy, creamy dressing. These simple staples come together for a result that’s mind-blowing in taste and texture.

Yukon gold potatoes (3 lbs, cut into 2-inch pieces): Their buttery flavor and flawless texture make them the ideal base for crisping in the oven.
Olive oil (3 tablespoons): Helps your potatoes roast to golden perfection and adds lovely richness.
Garlic powder (1/2 teaspoon): A simple way to boost savory depth without fussing with fresh garlic.
Sour cream (1/2 cup): Offers a tangy creaminess that balances the crispy potatoes beautifully.
Mayonnaise (1/2 cup): Gives the dressing its luscious, silky body.
Fresh scallions (1/4 cup finely chopped, divided): Lend a mild oniony bite and vibrant color.
Fresh dill (2 tablespoons finely chopped, divided): The unmistakable, summery herb brings a fresh, grassy vibe.
Fresh parsley (2 tablespoons finely chopped, divided): Brightens the flavors and adds visual appeal.
Dijon mustard (1 tablespoon): Kicks up the zing and adds complexity to the dressing.
Lemon juice (1 tablespoon): Lifts everything with its fresh, citrusy tang.
Kosher salt & freshly cracked black pepper (to taste): Essential for perfect seasoning at every stage.

How to Make Crispy Potato Salad

Step 1: Boil the Potatoes

Start by adding your cubed Yukon gold potatoes to a large stock pot filled with cold water. Toss in a generous tablespoon of kosher salt—it gives the potatoes flavor from the inside out. Bring the water to a boil over high heat, then reduce to medium-high and cook until the potatoes are fork-tender but not falling apart (about 12 to 16 minutes). Drain them well, as excess water will keep those golden edges from crisping up later.

Step 2: Season and Oil

Transfer your drained potatoes to a large bowl while they’re still warm. Add olive oil, garlic powder, and a sprinkle of salt and pepper. Gently toss everything together—try not to break the potatoes up too much; some craggy edges are welcome, as they’ll get extra crispy in the oven!

Step 3: Roast to Golden Crispiness

Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. Spread potatoes in a single, even layer—crowding leads to steaming, not crisping. Bake for about 30 minutes, or until the potatoes are deep golden and irresistibly crispy on all sides. Flip them once halfway through for maximum crunch.

Step 4: Whip Up the Creamy Herb Dressing

While those potatoes are busy getting crispy, it’s time to mix the dressing. In a large bowl, combine sour cream and mayonnaise until smooth. Add in all but 1 tablespoon of scallions, along with 1 tablespoon dill, 1 tablespoon parsley, the Dijon mustard, and lemon juice. Stir well and season to taste with more salt and pepper. It should be tangy, creamy, and fragrant with fresh herbs.

Step 5: Toss Just Before Serving

For the best texture, wait until the potatoes have roasted and cooled just slightly—they should still be warm and extra crunchy. Gently toss them in the herby dressing until every piece is wonderfully coated. This last-minute toss ensures your Crispy Potato Salad stays crisp and vibrant.

Step 6: Finish with Fresh Herbs

Transfer everything to your serving platter and finish with the reserved scallions, dill, and parsley. This not only looks beautiful but adds a burst of flavor and freshness right at the end.

How to Serve Crispy Potato Salad

Garnishes

The finishing touches make all the difference! A scatter of fresh herbs—reserved scallions, dill, and parsley—adds color and a punch of flavor to your Crispy Potato Salad. For a little extra flair, a light grating of lemon zest or even a gentle dusting of smoked paprika is fantastic.

Side Dishes

While this salad is a star all on its own, try pairing it with simple grilled meats, juicy burgers, or seared fish. It cuts through rich main dishes and brightens up anything from backyard barbecue spreads to casual weeknight dinners.

Creative Ways to Present

Turn your Crispy Potato Salad into a party centerpiece by serving it in a colorful, shallow bowl or on a rustic wooden platter. For potlucks or picnics, pile it into mason jars or mini cups for adorable, grab-and-go servings. Let your imagination run wild—the crispier the presentation, the more exciting the experience!

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Potato Salad can be stored in an airtight container in the refrigerator for up to three days. The potatoes may soften a bit, but the flavors only deepen and meld. If possible, keep the potatoes and dressing separate until ready to eat for maximum crunch.

Freezing

It’s best to avoid freezing this potato salad, as potatoes and creamy dressings tend to change texture and become watery or grainy once thawed. Fresh is definitely the way to go for that signature crispiness!

Reheating

If your potatoes lose their edge, simply spread them on a baking sheet and re-crisp in a hot oven (400°F) for a few minutes. Allow them to cool slightly, then toss with the dressing again just before serving. It’s like a fresh batch every time.

FAQs

Can I use another type of potato?

Absolutely! While Yukon golds are ideal for their creamy texture and crisping ability, red potatoes or small white potatoes also work. Just stick to waxy varieties for the best texture—and always cut them into bite-sized pieces for even cooking and more crispy edges.

Can I make Crispy Potato Salad in advance?

You can prep each element ahead of time (roast the potatoes and mix the dressing), but for the quintessential crunch, wait to toss everything together until just before serving. This keeps your Crispy Potato Salad lively and fresh.

What’s the best way to transport this dish for a picnic?

Keep potatoes and dressing separate in airtight containers, then toss together at your destination. This ensures the potatoes stay as crispy as possible, making this salad the envy of any outdoor gathering.

Is this recipe gluten-free?

Yes! As written, all the ingredients are naturally gluten-free. Just double-check your Dijon mustard and any packaged ingredients to be certain, especially if preparing for guests with dietary restrictions.

Can I add extra vegetables or toppings?

Go for it! Crispy Potato Salad loves company. Try mixing in crisp bacon, diced celery, thinly sliced radishes, or even a handful of sweet corn for a creative twist. It’s easy to make this recipe your own favorite version.

Final Thoughts

I hope you give this Crispy Potato Salad a spot at your next get-together—it truly transforms the humble potato into something uniquely crave-worthy. One bite, and you’ll see why it’s become a staple in my kitchen. Let those potatoes sizzle, toss them in that creamy herb dressing, and watch your friends and family fall in love with potato salad all over again!

Crispy Potato Salad Recipe

★★★★★

4.8 from 22 reviews

Author: lilan
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Crispy Potato Salad recipe takes the classic potato salad to the next level with crispy roasted potatoes and a creamy herb dressing.

Instructions

Cook Potatoes: In a large stock pot, boil potatoes with salt until tender. Drain.
Roast Potatoes: Preheat oven, toss potatoes with olive oil, garlic powder, salt, and pepper. Roast until crispy.
Make Dressing: Combine sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
Combine: Toss roasted potatoes with dressing right before serving.
Serve: Transfer to a dish, top with reserved scallions, dill, and parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American