Go Back
crispy potato salad

Crispy Potato Salad

A delicious twist on traditional potato salad featuring crispy roasted potatoes tossed in a creamy, zesty dressing with fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Potato & Starchy Salads
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lbs Yukon Gold or red potatoes cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
For the Dressing
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill minced
  • 1 pinch salt to taste
For Assembly
  • 1/4 cup green onions chopped (both white and green parts)
  • 2 cloves garlic minced (optional)
  • 2 hard-boiled eggs roughly chopped (optional)
  • 1/4 cup red bell pepper diced (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl for dressing
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash potatoes and pat them dry with paper towels. Cut into even 1-inch cubes.
  3. In a large bowl, toss potato cubes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
  4. Spread potatoes in a single layer on the prepared baking sheet, ensuring they're not overcrowded.
  5. Roast for 25-30 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside.
  6. While potatoes roast, prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, dill, and a pinch of salt in a small bowl.
  7. Remove potatoes from the oven and let cool for 5-10 minutes.
  8. Transfer the potatoes to a large serving bowl and gently fold in the dressing until evenly coated.
  9. Add chopped green onions and any optional ingredients, folding gently to maintain the crispy texture of the potatoes.
  10. Let the salad rest for about 15 minutes before serving warm or at room temperature to allow flavors to develop.

Notes

  • For extra crispy potatoes, soak cubed potatoes in cold water for 30 minutes, then dry thoroughly before roasting.
  • This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make ahead, roast potatoes and prepare dressing separately, then combine just before serving.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.