This Crispy Potato Salad offers a fun and crunchy take on a classic dish! With crispy potatoes mixed with fresh veggies and a zesty dressing, it’s a real crowd-pleaser.
Who knew salad could be so exciting? I love adding extra crunchy toppings—like nuts or crispy onions—because they make every bite an adventure. You’ll want seconds for sure! 😄
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are perfect for roasting since they are creamy and hold their shape well. If you can’t find them, red potatoes or fingerlings work as good alternatives.
Olive Oil: This oil gives a nice flavor and helps with crispiness. If you’re looking for a different taste, feel free to use avocado oil or melted butter.
Sour Cream or Greek Yogurt: Both add creaminess and tang to the salad. Greek yogurt is a lower-fat option. If you want dairy-free, try a plant-based yogurt!
Dijon Mustard: Adds a zesty kick to the dressing. If you prefer milder flavors, yellow mustard can be used instead.
Crispy Fried Onions: These add a crunchy texture. If you can’t find them, chopped toasted nuts like almonds or walnuts are a great alternative!
How Do You Roast Potatoes for Perfect Crispiness?
Roasting the potatoes is key to getting that crispy outer layer. Here’s how to do it:
- Preheat your oven to 425°F (220°C). A hot oven is essential for crispiness.
- Cut your potatoes into larger chunks, so they stay fluffy inside while roasting.
- Toss them with enough olive oil, salt, and pepper so they’re evenly coated.
- Spread them out on a baking sheet. Don’t overcrowd the pan; give them space to crisp up.
- Roast for 30-40 minutes, turning them halfway through for even browning. Look for a golden-brown color and crispy edges.
Letting them cool for just a few minutes after roasting helps lock in the crispness when you mix them with the dressing!
How to Make Crispy Potato Salad with a Crunchy Twist
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold potatoes, cut into large chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar or lemon juice
- 2 garlic cloves, minced
- 3 tablespoons fresh dill, chopped
- 3 tablespoons fresh parsley, chopped
For Toppings:
- 3 green onions, thinly sliced
- Optional crunchy twist toppings: crispy fried onions or toasted chopped nuts (e.g., walnuts or almonds)
How Much Time Will You Need?
This crispy potato salad takes about 15 minutes of prep time and around 30-40 minutes to roast the potatoes. So, you’re looking at a total of about 1 hour to make it! Perfect for adding a delightful dish to your meal without too much hassle.
Step-by-Step Instructions:
1. Prepare and Roast the Potatoes:
Start by preheating your oven to 425°F (220°C). While it heats up, toss the potato chunks with olive oil, salt, and pepper on a baking sheet. Make sure they are well coated for that perfect crisp. Roast the potatoes for 30-40 minutes, turning them halfway through, until they’re golden and crispy on the edges but tender on the inside. This will make sure they have that tasty crunch!
2. Make the Dressing:
While the potatoes are roasting, it’s time to whip up the dressing. In a mixing bowl, combine the sour cream (or Greek yogurt), mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), minced garlic, chopped dill, and chopped parsley. Stir everything together until smooth, then season with salt and pepper to your taste. If you want to make it more zesty, feel free to add a pinch more vinegar or lemon juice!
3. Combine the Warm Potatoes and Dressing:
Once the potatoes are done roasting, let them sit for about 5 minutes to cool slightly. Transfer the warm potatoes into a large serving bowl. Now, pour the dressing over the warm potatoes and gently toss everything together to coat the potatoes with that delicious creamy dressing.
4. Add the Finishing Touches:
To add some freshness and crunch, sprinkle the sliced green onions over the top. If you want even more texture, feel free to add optional toppings like crispy fried onions or toasted nuts such as walnuts or almonds. This is where the extra crunch comes into play!
5. Serve and Enjoy!
Dig in right away while the potatoes are warm and crispy! This salad is both creamy and crunchy, leaving you with a delightful experience in every bite. Enjoy your Crispy Potato Salad with a Crunchy Twist!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes provide a creamy texture and crisp exterior, you can substitute with red potatoes or fingerlings for similar results. Just keep in mind that different potatoes may slightly change the flavor and texture.
Can I Make This Salad Ahead of Time?
Absolutely! You can roast the potatoes in advance and prepare the dressing separately. Just store them in airtight containers in the fridge. When you’re ready to serve, combine them just before eating to maintain the potatoes’ crispness.
How Should I Store Leftovers?
Any leftover potato salad can be stored in the fridge in an airtight container for up to 3 days. However, to keep the potatoes crispy, it’s best to store the crunchy toppings separately and add them fresh when serving.
Can I Customize the Dressing?
Definitely! Feel free to add your favorite herbs like chives or basil, or a splash of hot sauce for a bit of kick. You can also substitute different types of vinegar or add more garlic for an extra punch of flavor!
