Crispy Potato Salad Recipe

If you’re ready to fall in love with a refreshing twist on a classic, you absolutely have to try this Crispy Potato Salad. Each bite bursts with golden, caramelized potatoes tossed in a tangy, herby dressing that hits all the right notes—cool and creamy on the inside, spectacularly crunchy on the outside. It’s a sensational side dish that never fails to steal the show at any cookout or family dinner, and once you taste it, you’ll wonder why all potato salads don’t come with this unforgettable texture!

Ingredients You’ll Need

This recipe sings with just a handful of approachable ingredients, but every item truly matters. Each one plays a unique role—whether bringing crunch, creaminess, or that irresistible pop of fresh flavor—which means there’s nothing extra and nothing missing.

• Yukon gold potatoes (3 lbs, cut into 2-inch pieces): These creamy yellow spuds develop a dreamy crisp texture in the oven while holding their shape beautifully.
• Olive oil (3 tablespoons): Helps the potatoes crisp up in the oven and imparts a subtle richness you can taste in every crunchy bite.
• Garlic powder (1/2 teaspoon): Adds a savory, aromatic layer that accentuates the potato’s nutty flavor.
• Sour cream (1/2 cup): Brings a cooling, tangy creaminess to the dressing.
• Mayonnaise (1/2 cup): Gives the salad an ultra-luscious, silky texture that ties all the flavors together.
• Fresh scallions (1/4 cup, divided): Offer a mild oniony bite and brighten up both the dressing and garnish.
• Fresh dill (2 tablespoons, divided): This fresh herb infuses the salad with a grassy, aromatic punch that’s classic and craveworthy.
• Fresh parsley (2 tablespoons, divided): Adds flecks of green and earthy brightness throughout the salad.
• Dijon mustard (1 tablespoon): Delivers a zippy backbone and gently spicy complexity to the dressing.
• Lemon juice (1 tablespoon): Gives a burst of acidity to lift and balance the rich elements.
• Kosher salt and freshly cracked black pepper (to taste): Elevate every single flavor—season with a generous hand!

How to Make Crispy Potato Salad

Step 1: Boil the Potatoes

Start by placing your Yukon gold potato pieces in a large stock pot and covering them with cold water. Add a generous tablespoon of salt (this is key for well-seasoned potatoes), then bring everything to a rolling boil. Once the water hits a boil, reduce the heat so it doesn’t boil over, and cook until the potatoes are just tender—about 12 to 16 minutes should do it. Test a piece with a fork; you want them fork-tender, not mushy. Drain them well.

Step 2: Season and Oil the Potatoes

While the potatoes are still warm, gently toss them in a bowl with olive oil, garlic powder, salt, and cracked black pepper. The heat helps them absorb those savory flavors, and the oil is what paves the way for their crisp transformation in the oven.

Step 3: Roast Until Crispy

Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup. Spread the seasoned potatoes out in an even layer—make sure they have a little breathing space so they crisp rather than steam. Roast for about 30 minutes or until each potato piece is deeply golden and wonderfully crunchy on the outside. Flip them halfway for maximum even crispness!

Step 4: Make the Dressing

As the potatoes roast, stir together the creamy dressing. In a large bowl, blend the sour cream and mayonnaise until smooth. Chop your herbs and scallions and get ready for the next step.

Step 5: Add Fresh Mix-Ins

Set aside a tablespoon each of scallions, dill, and parsley for the final flourish. Add the rest to the dressing bowl, along with the Dijon mustard and lemon juice. Stir it all together, seasoning with salt and pepper to make the flavors sing. You want a vibrant, herby, and tangy sauce ready for the hot potatoes.

Step 6: Toss Just Before Serving

This is the magic step for the ultimate Crispy Potato Salad! Wait until just before serving to combine the roasted potatoes and the dressing, ensuring every bite stays crispy and luscious—not soggy. Gently toss to coat so you don’t break up those golden beauties.

Step 7: Garnish and Serve

Transfer the dressed potato salad to your favorite serving dish, then shower the top with those reserved scallions, dill, and parsley. Every forkful will be full of flavor and color, with garden-fresh aromatics as the finishing touch.

How to Serve Crispy Potato Salad

Garnishes

The Crispy Potato Salad already brings loads of color and flavor to the table, but a final sprinkle of fresh herbs and scallions on top makes it look just as irresistible as it tastes. A quick crack of fresh black pepper or a few extra sprigs of dill can give it that last burst of freshness for a truly stunning presentation.

Side Dishes

This salad pairs dreamily with almost anything—think juicy grilled chicken, tangy barbecued ribs, or sizzling burgers. The contrast of crunchy, creamy potatoes with smoky meats and zesty summer sides like grilled corn or coleslaw makes any meal pop. For a lighter spread, try serving it alongside grilled veggies or a crisp green salad.

Creative Ways to Present

For family-style, simply pile the Crispy Potato Salad high in a big, beautiful bowl. If you’re hosting a party, scoop individual servings into small jars or cocktail glasses for a charming touch. You can even serve the salad atop a bed of baby greens or in lettuce cups for a playful, fresh twist. Don’t be afraid to get creative—this dish loves a little spotlight!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Crispy Potato Salad (lucky you!), store it in an airtight container in the fridge. The potatoes will lose a bit of their crunch over time but will still taste fantastic for up to three days. A quick toss before serving helps wake up the dressing and herbs.

Freezing

While this potato salad is best enjoyed fresh, you can freeze the crispy roasted potatoes separately if needed. Let them cool completely first, then store in a freezer bag for up to one month. It’s best not to freeze the creamy dressing—milk-based sauces tend to separate and lose their delicious texture when thawed.

Reheating

To restore a bit of crunch to any leftover potatoes, reheat them on a baking sheet in a 400°F oven for 10 to 15 minutes until warmed through and re-crisped. Toss with fresh dressing and herbs right before serving for next-day deliciousness.

FAQs

Can I make Crispy Potato Salad ahead of time?

You can absolutely roast the potatoes and mix the dressing a day in advance; just keep them separate in the fridge. Toss everything together right before serving so the potatoes keep their delightful crunch!

What are the best potatoes for Crispy Potato Salad?

Yukon golds are a true star here—they’re creamy, naturally buttery, and beautifully golden when roasted. If you can’t find them, baby red potatoes or small white potatoes also work well, giving you great flavor and texture.

Is this salad gluten free?

Yes! Every ingredient in this recipe is naturally gluten free, so it’s a safe and crowd-pleasing choice for backyard barbecues and potlucks with dietary needs in mind.

Can I add other mix-ins?

Absolutely! Crispy bits of bacon, chopped pickles, or even a handful of capers are fabulous mix-ins if you want to make the recipe your own. Keep the extras light so the potatoes and fresh herbs remain the stars.

How can I make the Crispy Potato Salad lighter?

If you’re looking for something a touch lighter, try swapping Greek yogurt for some or all of the mayonnaise and sour cream. You’ll get the same creamy tang with less richness, and it’s a great way to highlight those bright herbs and zesty dressing flavors.

Final Thoughts

This Crispy Potato Salad is one of those recipes you’ll find yourself returning to again and again. With its wildly satisfying contrast of textures, punchy flavors, and fresh finish, it’s the dish that always disappears first at the table. Give it a try—I promise, it’ll become your go-to for every get-together (and the one everyone asks for the recipe!).

Print