Description
This Crispy Potato Salad blends golden roasted Yukon gold potatoes with a creamy, tangy dressing made from sour cream, mayonnaise, and fresh herbs. Perfectly crispy on the outside and tender inside, this salad offers a delightful contrast of textures and bright, fresh flavors—ideal as a side dish for any meal or picnic.
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt, to taste (plus 1 tablespoon for boiling water)
- Freshly cracked black pepper, to taste
Dressing and Garnish
- 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
Instructions
- Boil the Potatoes: In a large stock pot filled with cold water, add the cubed potatoes along with 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are tender and easily pierced with a fork, about 12 to 16 minutes. Drain thoroughly.
- Prepare for Roasting: Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a mixing bowl, combine the drained potatoes with olive oil, garlic powder, salt, and freshly cracked black pepper. Gently toss to coat the potatoes evenly.
- Roast the Potatoes: Spread the coated potatoes in a single, even layer on the prepared baking sheet. Bake in the preheated oven for about 30 minutes or until the potatoes are deeply browned and crispy on the outside.
- Make the Dressing: While the potatoes roast, prepare the dressing by combining sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon of the chopped scallions, then add the remaining scallions along with 1 tablespoon each of dill and parsley. Stir in Dijon mustard and lemon juice, then season with kosher salt and black pepper to taste.
- Combine Salad: Just before serving, toss the roasted potatoes gently in the prepared dressing to evenly coat them.
- Garnish and Serve: Transfer the dressed potatoes to a serving dish. Sprinkle the reserved scallions, dill, and parsley over the top as garnish. Serve immediately for best texture and flavor.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor, which roast beautifully to a crisp exterior.
- Make sure to dry the potatoes well after boiling to help them crisp up in the oven.
- To make this recipe ahead, prepare the dressing and potatoes separately and combine just before serving to maintain the crispiness.
- Adjust seasoning with salt and pepper according to your taste preference.
- This salad is best enjoyed fresh but can be served at room temperature or slightly chilled.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
