This crunchy potato salad is perfect for a summer day! Made with tender potatoes, crispy bacon, and a creamy dressing, it’s a tasty side dish that everyone loves.
Get ready for the sounds of crunching! I often sneak a spoonful while putting it together—it’s just too good to resist! 😄 Enjoy it at barbecues or picnics for a delightful touch.
Key Ingredients & Substitutions
Baby Potatoes: These are great for roasting due to their creamy texture. You can substitute with Yukon Gold or new potatoes if needed. Just chop them into similar sizes to ensure even cooking.
Olive Oil: This adds the needed fat for roasting. For a different flavor, try using avocado oil or melted butter, but keep in mind that butter can burn at high heat.
Sour Cream & Mayonnaise: Together they create a creamy dressing. If you’re looking for a healthier option, Greek yogurt is a fantastic substitute for sour cream, giving a nice tang.
Fresh Herbs: Dill and parsley add freshness. If you can’t find fresh herbs, you can use dried herbs, but use about one-third of the amount since dried herbs are more concentrated.
Green Onions: They provide a lovely crunch and flavor. If you don’t have them, red onion or chives can work as good alternatives for a touch of onion flavor.
How Do I Get My Potatoes Extra Crispy?
Getting the perfect crispy potato is all about technique. Here’s how you can achieve that crunchy exterior while keeping them tender inside:
- Use a high oven temperature (425°F/220°C) to promote browning and crispiness.
- Make sure to space the potatoes out on the baking sheet, so they roast rather than steam.
- Turn the potatoes halfway through the cooking time to ensure they crisp up evenly.
- Let them cool slightly before mixing with the dressing; this helps them stay crispy longer as they absorb less moisture from the dressing.
Easy Crispy Potato Salad Recipe
Ingredients:
- 2 pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 green onions, thinly sliced (both white and green parts)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Optional: additional fresh herbs for garnish
Time Needed:
This recipe will take about 10 minutes to prep and 30 minutes to cook, making a total of about 40 minutes. Quick and easy, perfect for any gathering!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps achieve that crispy exterior on your potatoes!
2. Prepare the Potatoes:
In a large bowl, toss the halved or quartered baby potatoes with olive oil, salt, and freshly ground black pepper. Make sure they are evenly coated for the best flavor!
3. Roast the Potatoes:
Spread the potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes. Turn them once halfway through to ensure even cooking. You want them to be golden brown and crispy on the outside while being tender inside. When they’re ready, remove them from the oven and let them cool slightly.
4. Make the Dressing:
In a mixing bowl, combine sour cream, mayonnaise, lemon juice, garlic powder, chopped dill, chopped parsley, and half of the sliced green onions. Stir everything together and season with salt and pepper to taste.
5. Combine and Toss:
Carefully toss the warm roasted potatoes with the creamy dressing until every potato is well coated. The warmth of the potatoes will help to absorb the dressing flavors!
6. Serve:
Transfer your potato salad to a serving dish. Garnish the top with the remaining sliced green onions and any additional fresh herbs you’d like. This salad can be served warm or at room temperature.
7. Enjoy!
Dig in and savor the delicious combination of crispy potatoes with a fresh, herby creamy dressing. Perfect as a side dish for barbecues, picnics, or casual meals!
FAQ
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are great for their creamy texture, you can also use Yukon Gold or red potatoes. Just make sure to cut them into similar sizes to ensure even cooking.
How Can I Make This Recipe Ahead of Time?
You can prep the potatoes and dressing separately in advance. Roast the potatoes and let them cool, then store them in the fridge. Mix them with the dressing just before serving to maintain that crispy texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed cold, so simply refrigerate and serve chilled, but be aware that the potatoes may lose some crispiness.
Can I Make This Potato Salad Vegan?
Yes! To make it vegan, substitute the sour cream and mayonnaise with vegan alternatives. There are plenty of great plant-based options available that work just as well!
