Crispy Potato Salad Recipe
Get ready to meet your new favorite side dish: Crispy Potato Salad. This irresistible salad captures all the best things about potatoes—think golden, crunchy edges and fluffy insides—tossed in a creamy, tangy dressing with bursts of fresh herbs. It’s quick enough for weeknights, yet impressive for gatherings. Every bite delivers serious flavor and texture, making it a dish you’ll be proud to bring to any table.
Ingredients You’ll Need
Great recipes start with great ingredients, and this Crispy Potato Salad is living proof that simple pantry staples can deliver big flavor. Each component is chosen to add crunch, creaminess, or a pop of color—resulting in a salad that’s anything but ordinary.
- Baby potatoes: Select baby potatoes for their sweet flavor and perfect texture that crisps beautifully in the oven.
- Olive oil: Generously coats the potatoes so every side gets golden and crunchy during roasting.
- Garlic powder: Adds a gentle aromatic note to the roasted potatoes.
- Smoked paprika: Provides subtle smokiness and a hint of red color that makes this dish pop.
- Salt: Brings out all the natural flavors—don’t be shy!
- Black pepper: Balances the richness of the potatoes and dressing with a little kick.
- Mayonnaise: The base of the creamy dressing, giving the salad its signature luscious texture.
- Sour cream or Greek yogurt: Adds a bit of tang and a lighter, fresh note to the mix.
- Dijon mustard: Brings a zesty, sharp edge to cut through the richness.
- Apple cider vinegar: Lifts the whole salad with acidity and brightness.
- Green onions: Slice them thin for a fresh crunch and gentle onion flavor.
- Fresh parsley: Adds herby freshness; you can substitute chives or dill for a twist.
- Crispy bacon bits (optional): For non-vegetarians, this takes the salad from great to unforgettable.
How to Make Crispy Potato Salad
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup. Toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange them cut side down for maximum surface crunch, then roast for 25 to 30 minutes, flipping halfway, until they’re irresistibly golden and crispy. Let them cool slightly—this makes them easier to handle when folding into the creamy dressing.
Step 2: Mix the Creamy Dressing
While the potatoes are roasting, grab a large mixing bowl and whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, and apple cider vinegar. This blend creates a dressing that’s both velvety and vibrant, with just the right balance of tang and richness. Make sure it’s nice and smooth before moving to the next step.
Step 3: Assemble the Salad
Add the warm, crispy potatoes to the bowl with your dressing—they’ll soak up all those flavors. Sprinkle in the sliced green onions and chopped parsley. Gently toss everything together, making sure each potato piece gets coated in that dreamy dressing and tossed with those fresh herbs.
Step 4: Garnish and Enjoy
If you like, sprinkle crispy bacon bits over the top for a salty crunch (or skip for a vegetarian version). Serve your Crispy Potato Salad warm or at room temperature for the best flavor and texture. Every bite is a celebration of contrasts: crunchy, creamy, tangy, and fresh.
How to Serve Crispy Potato Salad
Garnishes
Finishing touches make all the difference! Garnish your salad with extra sliced green onions, a sprinkle of fresh parsley, or even a twist of black pepper. For a crowd-pleasing flourish and extra crunch, scatter some crispy bacon bits or toasted nuts—just enough to intrigue every bite of Crispy Potato Salad.
Side Dishes
This salad steals the show next to classic barbecue fare—think grilled chicken, burgers, or smoky ribs. It also pairs beautifully with roasted fish or as a wholesome lunch with a simple tomato salad. The bold flavors and hearty crunch play well alongside other vegetable sides or picnic classics.
Creative Ways to Present
If you want to get fancy, serve your Crispy Potato Salad in individual jars or small bowls for picnics and parties. For potlucks, transfer it into a bright, colorful serving dish so the roasted potatoes really pop. You can even use the salad as a hearty base for a warm veggie bowl, topped with a soft-boiled egg or extra greens.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Potato Salad can be stored in an airtight container in the refrigerator for up to three days. The potatoes will lose a bit of their initial crunch, but the flavors deepen and meld beautifully. Give it a quick toss before serving to redistribute the creamy dressing and fresh herbs.
Freezing
Freezing isn’t recommended for this salad, since potatoes and creamy dressings tend to change texture after thawing. If you need to get ahead, you can roast the potatoes a day in advance and store them plain, then finish assembling the salad just before serving.
Reheating
If you’d like to revive some crispness, spread the leftover potatoes on a baking sheet and warm in a hot oven for a few minutes before tossing again with dressing and herbs. Or simply let the salad sit out at room temperature for 10-15 minutes, which will refresh the flavors nicely.
FAQs
Can I use another type Side Dish
Absolutely! While baby potatoes are ideal for their size and texture, you can use Yukon Gold or red potatoes—just cut them into bite-sized chunks for even roasting.
What’s the best way to get the crispiest potatoes?
Roasting the potatoes cut side down on a preheated oven and not crowding them on the baking sheet will give you the ultimate crunch. If you want extra texture, roast for five minutes longer.
Is Crispy Potato Salad good served cold?
This salad tastes best warm or at room temperature, when the potatoes still hold a bit of their crispiness. It’s also delicious chilled, though the texture will soften slightly after refrigeration.
Can I make this salad vegan?
Yes! Use vegan mayonnaise and swap in a plant-based yogurt for the sour cream or Greek yogurt. Omit the bacon and you’ll have a fully vegan, crunchy delight.
Can I prepare the salad in advance for a party?
You can roast the potatoes and make the dressing a day ahead, but for the crunchiest results, toss everything together and add garnishes just before serving to keep that signature texture.
Final Thoughts
There’s something magical about a big bowl of Crispy Potato Salad—every forkful is a perfect mix of savory, creamy, and crunchy. I hope you give this recipe a try soon and make it your new go-to for gatherings, comfort food, or any time you want to perk up your plate. Enjoy sharing (and eating) every bite!
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Crispy Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Potato Salad is a delightful twist on the classic dish, featuring golden roasted baby potatoes tossed in a creamy, tangy dressing. The addition of crispy bacon bits takes it to the next level, making it a perfect side dish for any occasion.
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Optional: crispy bacon bits for garnish
Potatoes:
Seasoning:
Dressing:
Additional:
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare potatoes: Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and crispy. Let cool slightly.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Combine: Add roasted potatoes, green onions, and parsley to the dressing; toss to coat.
- Serve: Garnish with crispy bacon bits if desired. Serve warm or at room temperature.
Notes
- For extra crunch, roast potatoes an additional 5 minutes.
- You can swap parsley for dill or chives for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting + Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
