Description
This Crispy Potato Salad recipe takes the classic potato salad to the next level with crispy roasted potatoes and a creamy herb dressing.
Ingredients
Scale
Potatoes:
- 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)
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: 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
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Crispy Potato Salad, Roasted Potato Salad, Herb Potato Salad
