Crispy Potato Salad with Herbs

This Crispy Potato Salad has become my summer potluck secret weapon bringing together golden roasted potatoes with a creamy tangy dressing loaded with fresh herbs. It is the answer when you crave that classic potato salad flavor but want something a little more interesting and satisfying. A delicious crowd-pleasing side that is sure to disappear fast.

When I first made this for a family barbecue it barely made it to the table before everyone started sneaking bites from the sheet pan. Ever since then I am always asked to bring this potato salad to every gathering.

Ingredients

• Yukon gold potatoes: choose these for their buttery flavor and creamy texture hold up well when roasting
• Olive oil: helps the potatoes crisp up in the oven pick a fresh bottle for best taste
• Garlic powder: adds a subtle savory note use fresh and fragrant powder for impact
• Sour cream: brings tangy creamy richness opt for full fat for the best results
• Mayonnaise: gives the dressing that classic silky base choose real mayo with few additives
• Fresh scallions: bright oniony flavor and color look for crisp firm green stalks
• Fresh dill and parsley: lots of herby brightness go for feathery fragrant bunches
• Dijon mustard: sharpens and deepens the flavor choose one with a smooth tangy heat
• Lemon juice: perks up the dressing always use freshly squeezed for freshness
• Kosher salt and cracked black pepper: essential for balancing all the flavors use flaky salt and freshly ground pepper if possible

Step-by-Step Instructions

Cook the Potatoes:

Place the cubed Yukon gold potatoes in a large stock pot covered with cold water and add a generous spoonful of salt. Bring to a boil over high heat then reduce heat and cook until the potatoes are just fork tender about twelve to sixteen minutes. Drain well so they do not steam in the next step.

Crisp the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with foil for easy cleanup. Gently toss the drained potatoes with olive oil garlic powder salt and pepper. Spread in an even single layer on the baking sheet and bake until deeply golden and crisp about thirty minutes checking at the halfway point and giving them a gentle turn so every side gets a chance to crisp.

Mix the Dressing:

While the potatoes bake stir together sour cream and mayonnaise in a large bowl until smooth. Add all but one tablespoon of your chopped scallions along with one tablespoon dill one tablespoon parsley Dijon mustard and lemon juice. Season with salt and pepper and give it a taste adjusting as you like.

Dress the Potatoes:

Once the potatoes are crispy and just cooled toss them in the dressing right before serving. Move quickly so the dressing clings while the potatoes are still slightly warm but not hot which helps them stay extra crispy.

Finish and Garnish:

Transfer your dressed potato salad to a big serving bowl. Sprinkle with the reserved scallions dill and parsley for a pretty finish and fresh pop.

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My favorite part of this dish is the fresh dill. Every time I chop it up for the salad I am swept back to summers in my grandma’s kitchen where the herb garden scent filled the whole room. Nothing brings the whole salad to life like those green flecks.

Storage Tips

To keep your potato salad at its crispy best cook and store the potatoes and dressing separately if making ahead. Wait until just before serving to toss them together. Store any leftovers in an airtight container in the fridge for up to three days. Reheat plain potatoes in the oven to crisp them up again before adding extra dressing if you like.

Ingredient Substitutions

Out of Yukon gold potatoes Russet potatoes work though they will be a bit less creamy. You can swap Greek yogurt for the sour cream for extra tang. For extra kick try whole grain mustard instead of Dijon. Chives or tarragon make tasty alternatives if you are short on fresh dill or parsley.

Serving Suggestions

This crispy potato salad pairs perfectly with grilled everything from chicken to beef to veggie kebabs. Bring it to any summer barbecue and watch it vanish. Serve alongside sandwiches or tuck leftovers into a lunch wrap for a fresh herby twist.

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A Bit of History

Potato salad has roots across Europe but the crispy roasted version is a delicious American twist blending classic creamy styling with the irresistible crunch of roasted potatoes. It is a side that feels both nostalgic and new every time I make it.

Recipe FAQs

→ How do I get potatoes extra crispy?

After boiling, thoroughly dry the potatoes and toss them well with olive oil before roasting at a high temperature for maximum crispness.

→ Can I make this dish ahead of time?

You can bake the potatoes ahead, but toss with dressing and herbs just before serving to maintain their crisp texture.

→ What type of potatoes work best?

Yukon gold potatoes provide a perfect balance of creaminess and structure, holding up well during boiling and baking.

→ How can I adjust for dietary needs?

Swap mayonnaise for Greek yogurt or a plant-based option, and use your preferred herbs to accommodate any tastes or restrictions.

→ What makes this side dish flavorful?

The combination of roasted potato edges, tangy Dijon, lemon juice, and fresh herbs offers vibrant, layered flavors in every bite.