This Crispy Potato Salad is creamy, flavorful, and the best side dish for your next cookout! It’s made with seasoned potatoes that are baked until golden and crisp on the outside. Then, they’re tossed in a simple dressing and garnished with herbs. So easy and so delicious!
Get ready to be amazed by this Crispy Potato Salad! The taste and texture are perfection! By roasting chunks of Yukon gold potatoes you will get potatoes that are deliciously crispy on the outside with the perfect tender center. It’s a major upgrade to your classic potato salad and you’re only going to want to make this version!
Why you’ll love this recipe
- Super flavorful: This isn’t your everyday mushy potato salad, it has a bright, fresh flavor, thanks to the scallions, herbs, Dijon mustard and lemon juice.
- Make ahead: You can boil the potatoes in advance, so they’re ready to go, or make the whole salad and store it for up to a day before serving, and leftovers are great.
- Great for parties and potlucks: This is the perfect side for BBQs, the holidays and potlucks. It pairs well with almost any main and it’s also perfect for feeding a crowd!
Ingredients you’ll need
You might have your favorite potato salad that you grew up eating, but you definitely need to give this crispy potato salad recipe a try! It’s a total upgrade! Here’s a note on the key ingredients, you’ll find the full list with exact measurements in the recipe card at the end of the post.
- Potatoes: For this type of potato salad, we recommend Yukon gold potatoes. They’re buttery and rich, and the skin is really thin, so there’s no need to peel them. This type of potato is also less likely to become mushy.
- Dressing: A combination of sour cream and mayonnaise is the creamy base that binds everything together.
- Scallions: For a mild onion flavor.
- Herbs: Fresh dill and parsley provide a beautiful green color and herby flavor.
- Dijon mustard: Adds a sharp, complex mustard flavor that balances out the mayo.
- Lemon juice: Freshly squeezed is best to add a little acidity.
Variations and substitutions
- Use Greek yogurt: You can swap the sour cream for Greek yogurt. It will have the same tangy flavor but also add a bit of protein.
- Add hard-boiled eggs: For extra creaminess, mix in 6 to 8 chopped hard-boiled eggs to the dressing.
- Pickle relish: Try adding in about 1/4 cup chopped sweet pickles or dill pickles for extra flavor and texture.
- Mustard: Feel free to use yellow mustard instead of Dijon mustard, if preferred.
How to make this recipe
- Boil the potatoes: In a large stock pot filled with cold water, add cubed potatoes with 1 tablespoon salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high, cooking potatoes until tender and can be pierced with a fork, about 12 to 16 minutes. Drain.
- Season the potatoes: Preheat oven to 400°F and line a baking sheet with aluminum foil, set aside. In a bowl combine potatoes with olive oil, garlic powder, salt, and pepper, gently tossing to combine.
- Roast the potatoes: Spread potatoes in an even layer onto the prepared baking sheet and bake until the potatoes are very brown and crispy about 30 minutes.
- Make the dressing: While the potatoes are roasting, make the dressing. In a large bowl, combine sour cream, and mayonnaise.
- Add herbs and flavorings: Reserve 1 tablespoon of scallions and add the remaining scallions to the bowl alongside 1 tablespoon dill, 1 tablespoon parsley, dijon mustard, and lemon juice. Stir to combine, seasoning with salt and pepper to taste.
- Combine potatoes with dressing: Wait until right before serving to toss the potatoes in the dressing.
- Serve: Transfer to a serving dish, topping with reserved scallions, dill, and parsley.
Helpful tips
- Choose the right potato: Be sure to use a waxy potato like Yukon golds so they soak up all the dressing, and don’t leak water resulting in a runny dressing. Avoid starchier potatoes like Russet potatoes.
- Cutting the potatoes: When chopping the potatoes, you want all of the pieces about the same size, 2-inches. This will ensure they cook evenly and at the same rate.
- Salt generously: Potatoes are starchy and often times need a good amount of salt to bring out the flavors, so taste and adjust accordingly.
- Tossing potatoes with dressing: Be sure to gently stir the potatoes with the dressing. You don’t want the potatoes to get mashed too much.
How to serve
Potato salad is super versatile and is a favorite potluck and BBQ side for good reason! I like to serve it with grilled meats and other hearty main dishes. Here are some delicious options:
- Spicy Chicken Sandwich
- Grilled Chili Cilantro Lime Chicken
- Spicy Blackened Chicken Sliders
- Garlic Steak Bites
More sides to try
Crispy Potato Salad
Ingredients
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 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
- In a large stock pot filled with cold water, add cubed potatoes with 1 tablespoon salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high, cooking potatoes until tender and can be pierced with a fork, about 12 to 16 minutes. Drain.
- Preheat oven to 400°F and line a baking sheet with aluminum foil, set aside. In a bowl combine potatoes with olive oil, garlic powder, salt, and pepper, gently tossing to combine.
- Spread potatoes in an even layer onto the prepared baking sheet and bake until the potatoes are very brown and crispy about 30 minutes.
- While the potatoes are roasting, make the dressing. In a large bowl, combine sour cream, and mayonnaise.
- Reserve 1 tablespoon of scallions and add the remaining scallions to the bowl alongside 1 tablespoon dill, 1 tablespoon parsley, dijon mustard, and lemon juice. Stir to combine, seasoning with salt and pepper to taste.
- Wait until right before serving to toss the potatoes in the dressing.
- Transfer to a serving dish, topping with reserved scallions, dill, and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Frequently asked questions
How to keep potatoes from falling apart when making potato salad?
Be sure not to over-boil the potatoes and pull them out of the water as soon as they’re tender. This will keep them from being overcooked and falling apart.
Is it better to boil potatoes whole or cut up?
Cube the potatoes before boiling them for more even cooking.
Do you put salt in the water when boiling potatoes for potato salad?
Yes, potatoes don’t absorb seasonings easily, so you’ll want to generously salt the water. Boil them with 1 tablespoon salt, plus more when roasting them and then add even more before serving, as desired.
Storage recommendations
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Taste and season with additional salt before serving. Potato salad does not freeze well.
