Crispy Roasted Potato Salad with Herb-Sour Cream Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
