Description
Crispy potato salad is a flavorful twist on the classic side dish, featuring golden, roasted potatoes tossed with a tangy dressing and fresh herbs. With crispy edges and a creamy interior, this salad is perfect for picnics, barbecues, or as a warm or room-temp side for any meal.
Ingredients
Scale
- 2 lbs baby potatoes or Yukon golds, halved or quartered
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup (optional, for balance)
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh dill or parsley
- Optional add-ins: crumbled bacon, chopped pickles, or red onion
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 35–40 minutes, flipping halfway through, until potatoes are crispy and golden brown.
- In a bowl, whisk together mayonnaise, Dijon mustard, vinegar (or lemon juice), and honey (if using).
- Let potatoes cool slightly, then toss with the dressing while still warm for better flavor absorption.
- Stir in chopped green onions and herbs. Add optional mix-ins like bacon or pickles if desired.
- Serve warm, at room temperature, or chilled. Adjust seasoning to taste.
Notes
- Roasting the potatoes instead of boiling adds extra flavor and crispiness.
- Toss potatoes in dressing while warm to better absorb flavors.
- Add hard-boiled eggs or crispy bacon for a heartier version.
- Best served fresh, but also great the next day after chilling.
- Use vegan mayo to make it dairy-free and plant-based.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg