Crispy Potato Salad

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: creamy, pototo salad

Servings: people

Author: Layla Atik

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.

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