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Crispy Potato Salad is one of those dishes that always disappears first at a barbecue or picnic. Tender Yukon Gold potatoes are baked to a golden crisp, then tossed with a creamy herb dressing that feels both fresh and indulgent. If you are looking for a side that balances comfort and brightness, this salad is sure to become a go-to.
I always get requests for this after friends try it and it quickly became my signature potluck dish. The crispy edges and tangy dressing even won over my husband who claimed he hated potato salad.
Ingredients
- Yukon Gold potatoes: give a buttery texture and hold their shape beautifully when baked. Choose firm potatoes with no sprouts or green spots for best flavor
- Olive oil: coats the potatoes for a golden crisp finish. Go for extra virgin for richer taste
- Garlic powder: adds subtle savory depth. Fresh garlic can overpower so powder brings gentle background flavor
- Sour cream and mayonnaise: combine for that ultra creamy dressing. Use full-fat for the richest result
- Fresh scallions dill and parsley: offer herby brightness. Always use fresh herbs for the brightest flavor and vibrant color
- Dijon mustard: brings a welcome tang and mild heat. Choose a smooth Dijon for a creamier dressing
- Lemon juice: sharpens and balances out the richness. Fresh squeezed is always best
- Kosher salt and freshly cracked black pepper: season throughout and draw the herby flavors together
Step-by-Step Instructions
- Boil the Potatoes:
- Start by placing cut Yukon Gold potatoes in a large pot of cold water and sprinkle with a generous amount of salt. Bring to a boil on high. Once boiling drop heat to medium-high and cook until the potatoes are fork-tender with no resistance which should take about 12 to 16 minutes. Drain completely and set aside so the potatoes do not retain excess water
- Crisp in the Oven:
- Meanwhile heat your oven to four hundred degrees Fahrenheit and line a large baking sheet with foil to prevent sticking and encourage browning. Gently toss drained potatoes with olive oil garlic powder salt and pepper in a big bowl. Spread them out in a single layer without crowding so each piece gets crispy. Bake for around thirty minutes flipping once so all the surfaces turn golden and crisp
- Prepare the Dressing:
- As potatoes bake whisk together sour cream and mayonnaise in a separate large bowl. Set aside one tablespoon each of scallions dill and parsley for garnish then add the rest of the herbs to the bowl with Dijon mustard and lemon juice. Season with salt and black pepper and stir until smooth and creamy
- Combine and Serve:
- When potatoes come out of the oven let them cool just slightly so they stay crisp. Toss gently with dressing right before serving so they keep their texture. Move to a platter and shower with reserved herbs for a fresh finish
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I have always loved the way dill lifts up the flavor of potato salad. My grandma insisted no salad was complete without plenty of fresh dill and that hint of anise always reminds me of family get-togethers in her backyard.
Storage Tips
Crispy Potato Salad is best enjoyed right after tossing but you can store the potatoes and dressing separately for up to three days in the fridge. When ready to serve reheat potatoes in a hot oven for a few minutes then combine with the dressing to keep them from getting soggy.
Ingredient Substitutions
If you cannot find Yukon Gold potatoes try red potatoes or small white potatoes both will roast up beautifully. For a lighter version use Greek yogurt in place of sour cream and mayonnaise. If you do not have fresh herbs dried can work in a pinch but reduce the amount to avoid overpowering.
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Serving Suggestions
This salad pairs wonderfully with grilled meats burgers or sandwiches. It holds up well next to stronger flavors and also sets off roasted vegetables or beans for a vegetarian plate. For extra flair toss in capers or chopped pickles for added zest.
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Frequently Asked Questions About Recipes
- → How can I keep the potatoes nice and crispy?
Let those potatoes roast until they're super golden and crunchy, then wait to toss them with the sauce till you're just about to serve. That way, they won’t get soggy.
- → Can I use a different potato if I can't find Yukon golds?
If Yukon golds aren’t around, try red potatoes or those cute fingerlings. They get close to the same bite and texture.
- → Which fresh herbs wake up the flavor the most?
Scallions, dill, and parsley do wonders for taste and brightness. If you want more onion flavor, chives are a nice add-on.
- → Is it OK to put it together ahead of time?
You can totally bake the potatoes before you need them, but don’t add the sauce or herbs until right before you serve. That’s the trick for best flavor and crunch.
- → What should I serve this with?
This goes great next to grilled chicken, burgers, or packed into your picnic lunch with the works.