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.
Ingredients
Scale
Potatoes:
- 3 lbs Yukon gold potatoes (cut into 2-inch pieces)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
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 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
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, crispy, side dish, vegetarian, easy
