Crispy Roasted Potato Salad with Fresh Herbs and Creamy Dressing Recipe
This Crispy Potato Salad recipe features tender Yukon gold potatoes boiled to perfection, then oven-roasted to a crisp golden brown. Tossed with a creamy, tangy dressing infused with fresh herbs like dill, parsley, and scallions, this salad is a delicious and refreshing twist on the classic potato salad that's perfect for picnics, barbecues, or any casual gathering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Dressing
- 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 the cubed potatoes along with 1 tablespoon of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook the potatoes until tender and easily pierced with a fork, about 12 to 16 minutes. Drain the potatoes thoroughly.
- Prep for Roasting: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a large bowl, toss the drained potatoes with olive oil, garlic powder, kosher salt, and freshly cracked black pepper until evenly coated.
- Roast Potatoes: Spread the potatoes in a single, even layer on the prepared baking sheet. Bake in the preheated oven for about 30 minutes or until the potatoes are very brown and crispy, turning once halfway through for even crisping.
- Make Dressing: While the potatoes roast, prepare the dressing by combining sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon of the chopped scallions for garnish. Add the remaining scallions, 1 tablespoon of chopped dill, 1 tablespoon of chopped parsley, Dijon mustard, and lemon juice to the bowl. Stir the mixture well, then season to taste with kosher salt and freshly cracked black pepper.
- Combine and Serve: Just before serving, toss the crispy roasted potatoes gently with the prepared dressing to coat evenly. Transfer the dressed potato salad to a serving dish and garnish with the reserved scallions, dill, and parsley for a fresh herbal finish.
Notes
- Use Yukon gold potatoes for a creamy texture that crisps well when roasted.
- Be sure to drain potatoes thoroughly after boiling to ensure they roast crisply in the oven.
- Reserve some fresh herbs for garnish to add visual appeal and fresh flavor bursts.
- This salad is best served fresh but can be refrigerated for a few hours before serving; toss again before serving to refresh the crispness.
- Adjust the amount of garlic powder and mustard to suit your taste preferences.