By Crispy Potato Salad is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Crispy Potato Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Crispy Potato Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 lbs Yukon gold potatoes, cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped fresh scallions, divided
2 tablespoons finely chopped fresh dill, divided
2 tablespoons finely chopped fresh parsley, divided
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly cracked black pepper, to taste
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Potatoes:
In a large bowl, toss the Yukon gold potatoes with olive oil, garlic powder, salt, and pepper until well coated.
Roast the Potatoes:
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, flipping halfway through for even cooking.
Make the Dressing:
In a separate bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of chopped scallions, 1 tablespoon of chopped dill, 1 tablespoon of chopped parsley, Dijon mustard, lemon juice, and additional salt and pepper to taste.
Combine:
Once the potatoes are done roasting, let them cool slightly. In a large mixing bowl, combine the crispy potatoes with the dressing. Toss gently to coat.
Garnish:
Top the potato salad with the remaining chopped scallions, dill, and parsley for garnish.
Serve:
Serve warm or at room temperature. Enjoy this crispy and creamy potato salad as a perfect side dish for any meal!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
