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
Scale
- 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
