This easy crispy potato salad is a fun twist on the classic dish! It features tender potatoes mixed with crunchy veggies, all dressed in a zesty and creamy sauce. Yum!
You won’t believe how a little crunch can change everything! I always add extra bacon—who doesn’t love more flavor? Serve it chilled, and watch it disappear at picnics!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for their creamy texture. If you’re in a pinch, try using baby potatoes or even sweet potatoes for a unique twist.
Olive Oil: I love using olive oil for its flavor, but you can substitute it with canola or vegetable oil if that’s what you have. Just remember to steer clear of strong-flavored oils!
Sour Cream & Mayonnaise: This combo gives a creamy finish. If you want a lighter version, low-fat or Greek yogurt can replace either or both for a similar texture.
Mustard: Dijon mustard adds a nice kick. If you prefer a milder flavor, use yellow mustard or skip it entirely if mustard isn’t your thing.
Herbs: Fresh dill and parsley are fantastic, but if they’re unavailable, dried versions will work too—just use about 1/3 of the amount. You could also mix in chives or basil for different flavors.
How Do You Get the Potatoes Crispy and Tender?
The secret to perfect crispy potatoes lies in the roasting technique. Here are some easy steps to follow:
- Preheat your oven thoroughly to ensure the potatoes roast evenly.
- Cut the potatoes into uniform chunks to promote even cooking—think golf ball size.
- Toss them well with olive oil, salt, and pepper before spreading them on the baking sheet without overcrowding. This allows for better airflow and crispiness.
- Flipping them halfway through roasting is crucial; this ensures both sides get that golden, crispy texture.
These tips will help you achieve the crispy finish you’re looking for. Enjoy your cooking adventure!
Easy Crispy Potato Salad
Ingredients You’ll Need:
- 2 pounds Yukon Gold or red potatoes, cut into chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 4 green onions, thinly sliced (both white and green parts)
Time Needed:
This delightful crispy potato salad will take you about 15 minutes to prep and around 30-40 minutes to roast the potatoes. After that, chilling it for at least 30 minutes helps blend the flavors together nicely. So, you’re looking at around 1 hour total for this yummy dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This hot oven will help make those potatoes crispy and golden!
2. Prepare the Potatoes:
In a big bowl, toss the potato chunks with olive oil, salt, and black pepper. Make sure every piece is nicely coated to get that great flavor during roasting!
3. Roast the Potatoes:
Spread the coated potato chunks out on a baking sheet in a single layer. Pop them in the oven and roast for about 30-40 minutes. You want them golden and crispy on the outside and tender inside. Flip them halfway through so they brown evenly!
4. Make the Dressing:
While those potatoes are roasting, grab a medium bowl and whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, onion powder, and a pinch of salt and pepper. Mix until it’s nice and smooth. This dressing will give your salad a creamy kick!
5. Combine and Chill:
Once the potatoes are fragrant and crispy, take them out and let them cool for a few minutes. Then, pour your creamy dressing over the warm potatoes. Gently toss everything together until well coated.
6. Add Fresh Herbs:
Next, sprinkle in the chopped dill, parsley, and sliced green onions. Toss again to distribute the herbs throughout the salad. Give it a taste and add more salt and pepper if desired!
7. Let it Chill:
Chill this delicious mixture in the refrigerator for at least 30 minutes before serving. This will help all the flavors meld together. If you’re in a hurry, feel free to serve it warm or at room temperature!
8. Serve and Enjoy:
Before serving, garnish with extra fresh herbs and green onions if you like. Gather your friends and family around to enjoy this creamy and crispy potato salad!
This crispy potato salad is creamy, fresh, and has that perfect crunch that makes it so addictive. Enjoy every bite!
FAQ for Easy Crispy Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal for their texture, feel free to use baby potatoes or even sweet potatoes for a unique spin. Just keep the size consistent for even cooking!
What If I Don’t Have Dijon Mustard?
No problem! You can substitute Dijon with yellow mustard for a milder flavor. If you prefer a tangy kick, try using spicy brown mustard instead. The salad will still taste fantastic!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To refresh, give it a quick stir before serving. It may be good to let it sit out for a few minutes to take the chill off if served cold.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the potato salad a day in advance. Just keep it covered in the fridge, and give it a quick stir before serving to reincorporate the dressing. This is a great option for parties and gatherings!
