Crispy Potato Salad Herbs (Print)
Oven-crisped potatoes tossed with a creamy herb dressing and fresh herbs for a flavorful side dish.
# Ingredients:
→ Main Ingredients
01 -
3 lbs Yukon gold potatoes, cut into 2-inch pieces
02 -
3 tablespoons olive oil
03 -
1/2 teaspoon garlic powder
04 -
Kosher salt, to taste
05 -
Freshly cracked black pepper, to taste
→ Dressing
06 -
1/2 cup sour cream
07 -
1/2 cup mayonnaise
08 -
1/4 cup finely chopped fresh scallions, divided
09 -
2 tablespoons finely chopped fresh dill, divided
10 -
2 tablespoons finely chopped fresh parsley, divided
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon fresh lemon juice
# Steps:
01 -
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 and cook potatoes until tender and easily pierced with a fork, about 12 to 16 minutes. Drain.
02 -
Preheat oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a bowl, combine the boiled potatoes with olive oil, garlic powder, salt, and black pepper, tossing gently to coat.
03 -
Spread the seasoned potatoes in an even layer on the prepared baking sheet and bake until very brown and crispy, about 30 minutes.
04 -
In a large bowl, mix sour cream and mayonnaise. Add 1 tablespoon of dill, 1 tablespoon of parsley, Dijon mustard, and lemon juice. Reserve 1 tablespoon of scallions and add the rest along with salt and pepper to taste. Stir until combined.
05 -
Toss the roasted potatoes with the dressing just before serving. Transfer to a serving dish and top with the reserved scallions, dill, and parsley.