This Easy Crispy Potato Salad is a fun twist on a classic dish! Made with perfectly cooked potatoes, crunchy celery, and a creamy dressing, it’s a hit at any gathering.
I love adding some crispy bacon bits for extra crunch! It’s the perfect side to brighten up your meal. Just whip it up, chill, and enjoy the yummy flavors! 🥔✨
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy, buttery, and hold up well in roasting. If you can’t find them, red potatoes or fingerling potatoes are great substitutes, offering a nice flavor and texture.
Sour Cream: Provides tanginess and creaminess. You can swap it with Greek yogurt for a healthier option, or use light sour cream if you prefer to cut down the calories.
Fresh Dill: Adds a fresh, vibrant flavor. If you’re not a fan of dill, you can use fresh parsley or chives instead for a milder taste.
Green Onions: They add crunch and a mild onion flavor. If unavailable, chopped red onion can work well, just use it sparingly as it’s more pungent.
Olive Oil: This helps in roasting the potatoes to get that crispy texture. You can use avocado oil or canola oil if you need a substitution.
How Do I Get Perfectly Crispy Potatoes?
To achieve crispy potatoes, focus on a few key steps during preparation:
- **High Temperature:** Roasting at 425°F (220°C) helps them crisp up nicely.
- **Cut Side Down:** Placing potatoes cut side down maximizes contact with the baking sheet, promoting even browning.
- **Don’t Crowd the Pan:** Keep space between potatoes; they should not be touching. This allows air to circulate and prevent steaming, which keeps them crispy.
- **Use the Right Oil:** Olive oil helps them achieve that golden color. A light coating is enough, making sure the potatoes are evenly coated.
By following these tips, you’ll have deliciously crispy potatoes ready to mix into your salad!
Easy Crispy Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby Yukon gold potatoes, halved or quartered
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 3 green onions, thinly sliced (white and green parts)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon lemon juice or white wine vinegar
- 1 garlic clove, minced (optional)
How Much Time Will You Need?
This Easy Crispy Potato Salad will take about 10 minutes to prep and around 35 minutes to cook. After that, you can enjoy it immediately or let it chill for a while in the fridge for the best flavors!
Step-by-Step Instructions:
1. Roast the Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the halved or quartered Yukon gold potatoes with olive oil, salt, and pepper until they are well coated. This helps them get crispy.
2. Get Them Crispy:
Next, arrange the potatoes cut side down on a baking sheet lined with parchment paper or foil. Roast them in the oven for about 30-35 minutes, checking until they’re golden brown and crispy on the edges while tender inside.
3. Prepare the Dressing:
While the potatoes are roasting, take a separate bowl and mix together sour cream, mayonnaise, chopped dill, sliced green onions, parsley (if you’re using it), lemon juice or vinegar, minced garlic (optional), and a pinch of salt and pepper. Stir until the mixture is smooth and well-combined.
4. Combine Everything:
Once your potatoes are perfectly cooked, transfer them to a large mixing bowl while they’re still warm. Pour the creamy herb dressing over the warm potatoes and gently toss everything together until the potatoes are fully coated.
5. Final Touches:
Before serving, taste and adjust the seasoning with more salt and pepper if needed. You can also garnish with extra chopped green onions and dill for a lovely finish.
6. Enjoy!
Serve your Easy Crispy Potato Salad warm or at room temperature. It makes a delightful side dish for any meal and tastes even better if you let it sit for a bit to soak in all the flavors!
This recipe brings a crispy, golden roasted potato base together with a cool, flavorful creamy dressing for a truly delightful potato salad variation. Enjoy every bite!
Frequently Asked Questions (FAQ) – Easy Crispy Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon gold potatoes are recommended for their creamy texture, you can use red potatoes or fingerling potatoes as great alternatives. Just make sure to adjust cooking times if the sizes differ significantly.
How Long Does This Potato Salad Last in the Fridge?
Your Easy Crispy Potato Salad will keep well in an airtight container in the refrigerator for up to 3 days. Just be aware that the potatoes may lose some of their crispness over time, but the flavors will still be delicious!
Can I Make This Recipe Ahead of Time?
Yes! You can roast the potatoes a day in advance and store them in the fridge. Just toss them with the dressing right before serving to maintain the crispy texture. If the potatoes lose some crunch, you can reheat them on a baking sheet to crisp them up again before mixing with the dressing.
Can I Customize the Dressing?
Definitely! Feel free to experiment with the dressing by adding ingredients like chopped capers, cornichons, or even a touch of mustard for a tangy twist. You can adjust the herbs too; fresh parsley or chives would work well!
