Crispy Potato Salad Recipe
This Crispy Potato Salad is a delightful and creamy side dish, perfect for any cookout. Seasoned Yukon gold potatoes are baked to a crisp, then tossed in a simple, herby dressing that adds a burst of flavor. Easy to make and even easier to enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes:
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
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
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Cook Potatoes: Boil cubed potatoes in salted water until tender. Drain.
- Bake Potatoes: Toss potatoes in olive oil, garlic powder, salt, and pepper. Bake until crispy.
- Make Dressing: Combine sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
- Combine: Toss potatoes in dressing just before serving.
- Serve: Garnish with reserved scallions, dill, and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 3g
- Sodium: 96mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 14mg
Find it online: https://lauracooks.com/crispy-potato-salad-recipe/
