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; 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

Get ready to fall in love with your new favorite side dish: Crispy Potato Salad. Imagine perfectly golden, crisped-up bites of Yukon gold potatoes, all tossed with a creamy, herb-packed dressing and a burst of fresh scallions. This isn’t your average potato salad — it’s got texture, it’s got color, and it absolutely dazzles on any table. Whether you’re bringing it to a summer cookout or making a Sunday meal extra special, this recipe hits every mark.

Crispy Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this Crispy Potato Salad shine is the simplicity of its ingredient list. Each item is essential, bringing its own kind of magic — from creamy to tangy to fresh and vibrant. Here’s what you’ll need, plus tips on bringing out the best from every component!

Yukon gold potatoes: These potatoes offer a naturally buttery flavor and hearty texture that gets gorgeously crisp in the oven.
Olive oil: Just enough to ensure every bite gets that irresistible golden crust in the oven.
Garlic powder: Brings a subtle savory warmth, infusing every crispy edge with flavor.
Sour cream: The backbone of the dressing, adding creaminess with a tangy twist.
Mayonnaise: Lends richness and helps bind the dressing together for a dreamy consistency.
Fresh scallions: These give a mild oniony kick and a pop of green to the salad, perfect for both in the dressing and as a garnish.
Fresh dill: Adds a summery, almost citrusy brightness that wakes up the entire dish.
Fresh parsley: Infuses herby freshness and a splash of color in every bite.
Dijon mustard: Offers a little zing and depth, cutting through the creaminess in the dressing.
Lemon juice: Brightens up the whole salad, making each bite taste light and lively.
Kosher salt and black pepper: Essential for bringing all the flavors together, so don’t skimp!

How to Make Crispy Potato Salad

Step 1: Boil and Prep the Potatoes

Start by adding the cubed Yukon gold potatoes to a large stock pot filled with cold water. Toss in a tablespoon of salt — this is your first chance to flavor the potatoes from within. Bring the pot to a boil over high heat, then reduce the heat to medium-high and cook the potatoes until fork-tender, about 12 to 16 minutes. Drain them well to prevent sogginess later on.

Step 2: Season and Crisp Up the Potatoes

Set your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup. In a bowl, gently toss your drained potatoes with olive oil, garlic powder, salt, and a fresh crack of black pepper. Spread them out evenly on the baking sheet, making sure each piece has its own space to develop that signature crispiness. Bake until beautifully browned and shatteringly crisp, about 30 minutes.

Step 3: Whip Up the Creamy Herb Dressing

While your potatoes morph into golden beauties in the oven, turn your attention to the dressing. In a large bowl, mix together the sour cream and mayonnaise. Reserve a little of the scallions for garnish, then add the rest along with half the dill, half the parsley, Dijon mustard, and lemon juice. Give it a solid stir and season to taste with salt and pepper. This base should be creamy, tangy, and bursting with fresh herb flavor.

Step 4: Toss the Crispy Potato Salad

Wait until you’re almost ready to serve before combining everything. Toss the hot, crispy potatoes with the creamy herb dressing so the textures and flavors marry beautifully but don’t lose their crunch. The contrast between the crisp edges and the lush dressing will have everyone reaching for seconds.

Step 5: Finish with Fresh Herbs and Serve

Spoon your Crispy Potato Salad onto a platter and shower with the reserved scallions, dill, and parsley. The finishing touch makes it look as tempting as it tastes — you’ll want to dive right in!

How to Serve Crispy Potato Salad

Garnishes

Don’t underestimate the power of those reserved scallions, dill, and parsley! They add not just color, but another layer of flavor that really wakes up the whole salad. A little squeeze of lemon right before serving can also give your Crispy Potato Salad an extra pop.

Side Dishes

This salad pairs beautifully with pretty much anything off the grill — think burgers, grilled chicken, or a juicy steak. It also holds its own alongside picnic classics like baked beans, fresh watermelon, or grilled corn. It’s a dish that fits in everywhere, from your fanciest dinner to a casual backyard barbecue.

Creative Ways to Present

Take your Crispy Potato Salad presentation to the next level by serving it in a big, colorful bowl, or individual mason jars for a fun picnic vibe. For a party, spoon out bite-sized portions onto lettuce cups for a fresh, crunchy twist. You can even layer it into a trifle dish to show off all those gorgeous golden potatoes and flecks of green herbs.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Crispy Potato Salad (lucky you!), keep it in an airtight container in the refrigerator. It should stay tasty for up to 3 days. The potatoes may lose a bit of their crispiness over time, but the flavors shine even after a day in the fridge.

Freezing

Freezing isn’t recommended for this particular salad, since the texture of both potatoes and the creamy dressing will change quite a bit after thawing. Fresh is best for enjoying that delightful contrast of crisp and creamy.

Reheating

If you’d like to restore a bit of crispness, spread the salad (without garnishes) on a baking sheet and warm it in a 350°F oven for 10 minutes. The dressing may loosen up a bit, so give it a gentle toss afterward, then top with fresh herbs before serving.

FAQs

Can I use a different type of potato for Crispy Potato Salad?

Absolutely! While Yukon golds create a creamy interior and crisp exterior, red potatoes or even baby potatoes can work well. Just make sure your pieces are similar in size for even cooking.

Is it possible to make Crispy Potato Salad ahead of time?

For best texture, roast the potatoes and prepare the dressing ahead, but combine them right before serving. This keeps those wonderful crispy edges intact while still letting the flavors meld together beautifully.

Can the salad be made dairy-free?

Definitely! Swap the sour cream and mayo for your favorite plant-based alternatives. There are great vegan options out there that will keep this salad just as creamy and satisfying.

What’s the best way to get the potatoes extra crispy?

Make sure the potatoes are well-drained before roasting and give them plenty of space on the baking sheet. Roasting at 400°F is key, and tossing once halfway through helps every side get golden brown.

Can I add other ingredients to customize my Crispy Potato Salad?

Go for it! Crispy bacon, chopped pickles, or even grated hard-boiled egg make fun and tasty additions. Just keep the focus on those crunchy potatoes and the fresh, creamy dressing!

Final Thoughts

If you’re searching for a side dish that’ll steal the show, look no further than this Crispy Potato Salad. Every bite delivers savory, crispy, creamy perfection and tons of flavor — trust me, your friends and family will beg for the recipe. Give it a try and let it become your new potluck or picnic superstar!

Crispy Potato Salad Recipe

★★★★★

4.8 from 27 reviews

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

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Description

This Crispy Potato Salad recipe combines tender Yukon gold potatoes with a crispy texture and a creamy, herby dressing for a delicious side dish that’s perfect for any occasion.

Instructions

Cook Potatoes: In a large stockpot, cook cubed potatoes in salted water until tender. Drain.
Prepare Potatoes: Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast in a preheated oven until crispy.
Make Dressing: Mix sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
Combine: Toss crispy potatoes with dressing just before serving.
Serve: Transfer to a serving dish and garnish with reserved scallions, dill, and parsley.

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