Crispy Potato Salad
Crispy Potato Salad offers a refreshing twist on a classic dish, featuring tender baby potatoes roasted until golden and crispy, then tossed in a creamy dressing. This salad perfectly balances crunchy textures and vibrant flavors, making it the ideal side for summer barbecues or cozy dinners. With minimal prep time and easy instructions, you can impress your guests with this delightful dish that highlights the humble potato.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 0.5 cup fresh herbs (parsley or dill), chopped
- 1 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes, then toss them in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy, flipping halfway through.
- While the potatoes roast, whisk together sour cream (or Greek yogurt), Dijon mustard, lemon juice, and fresh herbs in another bowl until smooth.
- Once roasted, let the potatoes cool slightly before combining them with the dressing mixture in a large bowl until well-coated.
- Serve warm or chilled, garnished with additional herbs if desired.
Nutrition
- Serving Size: 0.5 cup (120g)
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg