Crispy Potato Salad
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.
- 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
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.
Notes
Use waxy potatoes for best texture.
Combine dressing and potatoes just before serving for maximum crispiness.
Roast until deeply golden for optimal flavor.
Try different herbs like tarragon or basil for variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://chocolatecoveredamy.com/crispy-potato-salad/
