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
Scale
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
