Name: Crispy Potato Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs baby gold or red potatoes; 2 tbsp olive oil; 2 tbsp fresh dill, chopped; 0.5 cup mayonnaise (or Greek yogurt); 1 tbsp Dijon mustard; 1 tbsp lemon juice; Salt and pepper, to taste

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Why You’ll Love This Recipe

This Crispy Potato Salad stands out for its unique texture—crispy on the outside, tender on the inside. Roasting the potatoes adds a delightful crunch and rich flavor that you won’t get from the traditional boiled versions. The creamy, zesty dressing with fresh herbs ties it all together, making it both hearty and refreshing. Plus, it’s incredibly versatile and easy to make ahead.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs baby gold or red potatoes (waxy varieties for best texture)
2 tbsp olive oil (for roasting)
2 tbsp fresh dill, chopped (or substitute parsley or chives)
0.5 cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp Dijon mustard
1 tbsp lemon juice
Salt and pepper, to taste

directions

Boil Potatoes: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for about 7–10 minutes until fork-tender. Drain and cool slightly.
Smash Potatoes: Preheat oven to 425°F (220°C). Place boiled potatoes on a parchment-lined baking sheet. Gently smash each potato to about 1/2-inch thickness using a flat-bottomed glass.
Roast Potatoes: Drizzle smashed potatoes with olive oil, season with salt and pepper. Roast for 50–60 minutes until golden brown and crispy. Let cool slightly.
Prepare Dressing: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, and chopped dill. Adjust seasoning to taste.
Assemble Salad: Toss roasted potatoes with dressing in a large bowl. Serve immediately or garnish with extra herbs.

Servings and timing

This recipe yields 6 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
Vegan Option: Use vegan mayo and plant-based yogurt.
Different Herbs: Swap dill for tarragon, basil, or cilantro depending on your preference.
Add Veggies: Toss in roasted red peppers, cherry tomatoes, or pickled onions for extra flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and maintain crispiness, warm the potatoes in an oven or air fryer at 350°F.
For best texture, combine the dressing and roasted potatoes just before serving.

FAQs

How do I keep the potatoes crispy?

Roast them until they’re deeply golden and reheat in an oven or air fryer before serving.

Can I make this salad in advance?

Yes, roast the potatoes and prepare the dressing ahead. Combine them just before serving.

What type of potatoes work best?

Waxy varieties like baby gold or red potatoes are ideal for maintaining structure and getting crispy.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly as they’re more concentrated. Start with half the amount.

Is it possible to make this vegan?

Absolutely. Use vegan mayo and yogurt in the dressing.

What’s a good substitute for Dijon mustard?

Whole grain mustard or yellow mustard can be used, but it will slightly change the flavor.

Can I serve this salad cold?

Yes, but it tastes best slightly warm or at room temperature to enjoy the crispy texture.

What can I pair with this salad?

It pairs well with grilled meats, sandwiches, or as part of a vegetarian platter.

How do I prevent the potatoes from sticking during roasting?

Ensure they’re well-coated in oil and use parchment paper on your baking sheet.

Can I freeze this potato salad?

It’s not recommended as the texture of the potatoes and dressing can change significantly when frozen.

Conclusion

Crispy Potato Salad is a refreshing and hearty update to a classic dish that’s sure to impress. With its golden roasted potatoes, creamy herb-infused dressing, and endless possibilities for customization, it’s a standout at any gathering or meal. Try it once, and it might just become your new favorite way to enjoy potatoes.

Crispy Potato Salad

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Crispy Potato Salad is a delicious twist on the classic, featuring golden roasted baby potatoes and a tangy, herb-filled dressing for a dish that’s crispy on the outside and tender on the inside.

Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

2 lbs baby gold or red potatoes

2 tbsp olive oil

2 tbsp fresh dill, chopped

0.5 cup mayonnaise (or Greek yogurt)

1 tbsp Dijon mustard

1 tbsp lemon juice

Salt and pepper, to taste

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Instructions

Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 7–10 minutes until fork-tender. Drain and cool slightly.
Preheat oven to 425°F (220°C). Place boiled potatoes on a parchment-lined baking sheet. Gently smash each potato to about 1/2-inch thickness.
Drizzle potatoes with olive oil, season with salt and pepper. Roast for 50–60 minutes until golden brown and crispy. Let cool slightly.
In a bowl, mix mayonnaise, Dijon mustard, lemon juice, and chopped dill. Adjust seasoning to taste.
Toss roasted potatoes with dressing in a large bowl. Serve immediately or garnish with extra herbs.