Crispy Roasted Potato Salad with Herb-Sour Cream Dressing Recipe

Introduction

This Crispy Potato Salad combines tender boiled potatoes with a golden, crunchy exterior and a creamy, herb-filled dressing. It’s a delightful twist on classic potato salad that’s perfect for picnics, barbecues, or a comforting side dish any time.

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

1. Step 1: In a large stock pot filled with cold water, add the cubed potatoes and 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook the potatoes until tender and easily pierced with a fork, about 12 to 16 minutes. Drain well.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a bowl, combine the drained potatoes with olive oil, garlic powder, salt, and pepper. Toss gently to coat evenly.
3. Step 3: Spread the potatoes in a single layer on the prepared baking sheet. Bake for about 30 minutes, or until the potatoes are very brown and crispy, turning once halfway through baking if desired.
4. Step 4: While the potatoes roast, prepare the dressing. In a large bowl, mix the sour cream and mayonnaise together until smooth.
5. Step 5: Reserve 1 tablespoon of scallions. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the sour cream and mayonnaise. Stir well to combine. Season with salt and pepper to taste.
6. Step 6: Just before serving, toss the crispy potatoes gently with the dressing until well coated.
7. Step 7: Transfer the dressed potatoes to a serving dish and sprinkle with the reserved scallions, remaining dill, and parsley for a fresh, fragrant finish.

Tips & Variations

• Use red potatoes or fingerlings if you prefer a different texture or color.
• For extra crispiness, spread the potatoes out well on the baking sheet without overcrowding.
• Try adding a splash of apple cider vinegar to the dressing for a tangier flavor.
• Serve with crispy bacon bits or chopped hard-boiled eggs for a heartier salad.

Storage

Store leftover potato salad covered in the refrigerator for up to 3 days. The potatoes may soften over time. Reheat gently in the oven to regain some crispiness before tossing with fresh dressing and herbs if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

You can boil the potatoes the day before and keep them refrigerated. It’s best to bake and toss them with the dressing just before serving to maintain crispiness.

What type of potatoes works best for this recipe?

Yukon gold potatoes are ideal because they hold their shape well after boiling and roasting, with a creamy texture inside and a crispy exterior.

Crispy Roasted Potato Salad with Herb-Sour Cream Dressing Recipe

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4.9 from 117 reviews

A delicious and crispy potato salad that combines perfectly roasted Yukon gold potatoes with a creamy, herb-infused dressing, making it a perfect side dish for any meal or gathering.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 46 minutes
• Total Time: 56 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 lbs Yukon gold potatoes (cut into 2-inch pieces)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Kosher salt (1 tablespoon for boiling potatoes; additional to taste)
• 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

1. Boil Potatoes: In a large stock pot filled with cold water, add cubed Yukon gold potatoes along with 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook the potatoes until tender and easily pierced with a fork, approximately 12 to 16 minutes. Drain the potatoes well.
2. Preheat Oven and Prepare Potatoes: Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a bowl, gently toss the drained potatoes with olive oil, garlic powder, salt, and freshly cracked black pepper to combine evenly.
3. Bake Potatoes: Spread the coated potatoes in an even layer on the prepared baking sheet. Bake for about 30 minutes, or until the potatoes are very brown and crispy, turning once halfway through baking if desired for even crispness.
4. Prepare Dressing: While the potatoes roast, combine sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon of finely chopped scallions for garnish. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl. Stir the dressing until well combined. Season with salt and freshly cracked black pepper to taste.
5. Toss Potatoes with Dressing: Once the potatoes are done and slightly cooled, wait until just before serving, then gently toss them with the prepared creamy dressing to coat thoroughly.
6. Garnish and Serve: Transfer the dressed potato salad to a serving dish and sprinkle the reserved scallions, remaining dill, and parsley on top as garnish. Serve immediately to enjoy the crispy texture.

Notes

• Make sure the potatoes are cooled slightly before tossing with dressing to prevent the dressing from thinning out.
• For extra crispiness, avoid overcrowding the baking sheet.
• This salad is best served fresh but can be refrigerated for up to one day; re-crisp the potatoes in the oven before serving if desired.
• Feel free to adjust herbs according to preference or availability.

Keywords: crispy potato salad, roasted potato salad, Yukon gold potatoes, creamy potato salad, herb potato salad