Get ready to fall in love with this Crispy Potato Salad, a vibrant twist on a classic favorite that features golden, oven-roasted baby potatoes tossed in a creamy, tangy dressing. With each bite, you’ll experience irresistibly crispy edges, the freshness of herbs, and a delightful contrast of flavors and textures. Whether you’re planning a backyard barbecue, a holiday table, or a quick weeknight dinner, this crispy potato salad will absolutely steal the show and have everyone coming back for seconds!
Ingredients You’ll Need
Putting together this crispy potato salad is a breeze, and each ingredient plays a starring role. From the creamy base to the burst of herbs, these pantry staples transform humble potatoes into a colorful, crowd-pleasing dish.
- Baby potatoes (2 pounds, halved): The star of the show—look for small, waxy potatoes that roast up perfectly and stay fluffy inside.
- Olive oil (2 tablespoons): Gives you that essential crispiness and a subtle, earthy flavor to the roasted potatoes.
- Garlic powder (1/2 teaspoon): Adds a mellow, aromatic depth without overpowering the salad.
- Salt and black pepper (to taste): Brings out all the savory notes—don’t be shy with a good pinch of each.
- Mayonnaise (1/3 cup): The creamy base that ties every element together for a luscious texture.
- Sour cream (2 tablespoons): Brightens and lightens the dressing with just enough tang—Greek yogurt works too!
- Dijon mustard (1 tablespoon): Adds a zippy, sharp accent that makes the flavors pop.
- Apple cider vinegar (1 tablespoon): Offers lively acidity, balancing richness beautifully.
- Red onion (1/4 cup, chopped): A pop of color and mild bite for crunch and freshness.
- Celery (1/4 cup, chopped): Brings an extra layer of crunchy texture, making each bite more interesting.
- Fresh dill or parsley (2 tablespoons, chopped): Delivers that herby, garden-fresh hit—dill is especially aromatic here.
- Chives (2 tablespoons, chopped, optional): For even more color and a subtle oniony finish if you like.
- Paprika (for garnish): A finishing touch that adds warmth and a beautiful visual pop; try smoked paprika for more depth.
How to Make Crispy Potato Salad
Step 1: Roast the Potatoes
Begin by preheating your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, salt, and black pepper, making sure every piece is wonderfully coated. Spread them out in a single layer, cut side down, on a baking sheet—this encourages ultra-crispy edges. Slide them into the oven and roast for 25–30 minutes, flipping once halfway through if you want extra crunch on all sides. When they’re deeply golden and crispy, let them cool slightly so they won’t melt the dressing.
Step 2: Whip Up the Creamy Dressing
While the potatoes roast and your kitchen starts to smell irresistible, grab a large mixing bowl. Whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until everything is smooth and creamy. This dressing is what sets the crispy potato salad apart—it’s tangy, creamy, and perfectly balanced, ready to soak into every nook and cranny.
Step 3: Add Crunch and Herbs
Stir in your chopped red onion, celery, and fresh dill (or parsley) into the dressing. This isn’t just for color—every bite should have a bit of brightness, crunch, and that unmistakable fresh herb flavor that makes the salad taste like summer. If you love chives, now’s the time to add them in too.
Step 4: Combine Everything Together
Once the potatoes have cooled just enough to hold their crisp, gently toss them into the bowl with the creamy, herby dressing. You want every potato coated but never squashed—treat them with a bit of care. Taste and adjust the salt or pepper if needed; everyone’s palate is different, so make it yours!
Step 5: Garnish and Serve
Transfer the crispy potato salad to your serving dish of choice and finish with that optional sprinkle of chives and a dusting of paprika. This gives the salad a gorgeous, inviting color and makes it feel special whether you’re serving it warm, at room temperature, or straight from the fridge.
How to Serve Crispy Potato Salad
Garnishes
Finishing touches turn this crispy potato salad from good to unforgettable. I love a scattering of snipped chives (for extra mild oniony flair) and a light sprinkle of paprika, which adds the finishing pop of color and just the right hint of smoky depth. If you’re using smoked paprika, your guests will want to know your secret ingredient!
Side Dishes
This salad is the ultimate sidekick for everything from picnic sandwiches and grilled burgers to grilled tofu or barbecued chicken. Pair it with anything you love throwing on the grill, or bring it out as a welcome addition to a buffet table with roasted vegetables, corn on the cob, or classic baked beans.
Creative Ways to Present
Let your personality shine through! Serve crispy potato salad in a big rustic bowl for family-style gatherings, or make mini individual servings in mason jars or on lettuce leaves for a picnic. For a party, stack it on a platter and top with lots of herbs. You can even make a loaded version with crumbled bacon or extra pickles for fun twists.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop your crispy potato salad in an airtight container and stash it in the fridge for up to 3 days. The flavors meld beautifully overnight, and the salad stays creamy, though the potatoes will naturally lose a little of their initial crispness.
Freezing
Freezing isn’t ideal for this salad—the creamy dressing and fresh herbs just don’t hold up well to thawing. The potatoes can get a bit mealy, and the texture suffers, so it’s best enjoyed fresh or after a short chill in the fridge.
Reheating
If you’d like to revive some of that crisp, you can gently reheat leftover potatoes on a baking sheet in a hot oven for a few minutes before tossing them with more dressing. Otherwise, this salad is lovely eaten cold or at room temperature—making it perfect for parties and make-ahead lunches.
FAQs
Can I use a different type Side Dish
Absolutely! While baby potatoes are my top pick for their creamy texture and crisping potential, Yukon Golds or small red potatoes work beautifully, too. Just cut them into bite-size pieces.
Is it possible to make this salad vegan?
Yes—simply substitute your favorite vegan mayo and vegan sour cream for the creamy base. The rest of the ingredients are naturally plant-based and equally delicious.
How do I keep the potatoes crispy?
Letting the potatoes cool just a bit before tossing them with the dressing helps retain some crunch, especially if served right away. For the crispiest results, roast them as close to serving time as possible and don’t overdress.
Can I add protein to make it a main dish?
Definitely! Add hard-boiled eggs, roasted chickpeas, or even flaked baked salmon or rotisserie chicken for a more substantial meal. The crispy potato salad base pairs well with a variety of proteins.
What’s the best way to transport this salad for a picnic?
Layer the crispy roasted potatoes and dressing (without mixing) in a big airtight container. Toss right before serving to keep things crisp and creamy, and sprinkle herbs and paprika over the top when you reach your destination for maximum freshness.
Final Thoughts
I can’t wait for you to try this Crispy Potato Salad and see just how easy and flavorful it is! Each bite is a celebration of texture and taste, and it’s a guaranteed way to liven up any meal. Invite friends, share a generous bowl, and make some delicious memories—this salad is sure to become a new favorite at your table.
Print
Crispy Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Potato Salad recipe is a delightful twist on the classic side dish. Roasted baby potatoes are tossed in a creamy dressing with a hint of tanginess, creating a flavorful and satisfying dish perfect for picnics or summer gatherings.
Ingredients
Roasted Potatoes:
- 2 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Add-Ins:
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill or parsley
- 2 tablespoons chopped chives (optional)
- Paprika for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Potatoes: Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Roast cut side down on a baking sheet for 25–30 minutes until golden and crispy. Let cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Add red onion, celery, and dill.
- Combine: Add the crispy potatoes to the dressing, toss gently to coat. Adjust seasoning if needed.
- Serve: Garnish with chives and paprika. Serve warm, at room temperature, or chilled.
Notes
- You can roast the potatoes ahead of time and mix just before serving.
- Try using smoked paprika for a deeper flavor.
- Greek yogurt can replace sour cream for a tangier twist.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
