This potato salad is a fun twist on the classic! With crispy potatoes and a zesty dressing, it’s perfect for picnics or just hanging out at home.
I love how the crunchiness adds a surprise in every bite. Plus, it’s easy to whip up and makes for great leftovers—if there are any left, that is! 😄
Key Ingredients & Substitutions
Potatoes: Baby Yukon gold or fingerling potatoes are perfect for this salad because of their creamy texture and thin skin. If you don’t have these, red potatoes work well too. Just avoid starchy potatoes like Russets, as they can become mushy.
Sour Cream/Yogurt: Whether you choose sour cream or Greek yogurt will affect the creaminess and tang. I personally prefer Greek yogurt for a lighter option. If dairy-free, use a plant-based alternative like cashew cream.
Mayonnaise: Regular mayonnaise adds a rich flavor but feel free to use light mayo or a vegan mayonnaise if you’re looking for lower calories or a vegan option. You can even skip it altogether if you’d like a tangy yogurt base!
Fresh Herbs: Dill and parsley give this potato salad that fresh kick! If you’re not a fan of dill, try fresh basil or chives instead. They’ll still add a lovely flavor.
Capers: They’re optional, but I love the additional tangy bite they provide. For a similar crunch, you could also use chopped pickles or olives instead.
How Can I Get My Potatoes Perfectly Crispy?
The key to crispy potatoes is mainly in the roasting technique. Here’s how to ensure they turn out perfectly:
- Preheat your oven thoroughly to 425°F (220°C) to get that ideal roasting temperature.
- Toss the potatoes well in olive oil, making sure every piece is coated. This helps them crisp up beautifully.
- Spread the potatoes in a single layer on the baking sheet. If they’re overcrowded, they’ll steam instead of roast!
- Turn them halfway through cooking to get that even golden brown all around.
- Let them cool slightly before mixing with the dressing. This keeps them crispy longer!
Getting the roasting just right makes all the difference for that crunchy twist in your salad!
Easy Crispy Potato Salad with a Crunchy Twist
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby Yukon gold potatoes or fingerling potatoes, halved or quartered
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cloves garlic, finely minced
For the Fresh Ingredients:
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 green onions, thinly sliced
- Optional: 1 tablespoon capers for extra tangy crunch
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll need 10 minutes for prep and 25-30 minutes for roasting the potatoes. After that, it’s just a matter of mixing everything together—easy peasy!
Step-by-Step Instructions:
1. Roasting the Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the halved or quartered potatoes with olive oil, salt, and pepper until they are nicely coated. Spread them out in a single layer on a baking sheet. Roast them in the oven for 25-30 minutes, flipping them halfway through. They should be golden and crispy on the edges. Once done, remove them from the oven and let them cool slightly.
2. Preparing the Dressing:
While your potatoes are roasting, grab a mixing bowl and whisk together the sour cream (or Greek yogurt), mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), minced garlic, and a pinch of salt and pepper. Taste the dressing and adjust it to your liking!
3. Mixing It All Together:
Once your potatoes have cooled but are still warm, gently toss them with the creamy dressing until they are well coated. It’s important to do this while they’re warm, as it helps the dressing stick better!
4. Adding Fresh Herbs and Serving:
Next, fold in the chopped dill, parsley, and most of the sliced green onions (remember to save some for garnishing!). Transfer the potato salad to a serving dish and sprinkle the remaining green onions on top. For an extra twist, add the optional capers for a delightful crunch and tang.
Serve this crispy potato salad right away or chill it in the fridge for a bit before serving. Enjoy this delicious, creamy, and crunchy dish at your next gathering!
FAQ for Easy Crispy Potato Salad with a Crunchy Twist
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold or fingerling potatoes are ideal, you can use other waxy potatoes like red potatoes. Just avoid starchy ones like Russets, as they may become mushy.
Can I Make This Salad Ahead of Time?
Yes! You can roast the potatoes and prepare the dressing a day in advance. Just combine them when you’re ready to serve. If you’re prepping ahead, keep the dressing separate until serving to maintain the creaminess.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The potatoes may lose some crispiness, but you can quickly re-crisp them in a hot oven for about 10 minutes before serving if desired.
What Are Some Good Substitutions for the Dressing?
If you’re looking for a lighter option, swap out the sour cream for Greek yogurt and use light mayonnaise. For a dairy-free version, opt for a plant-based yogurt or mayonnaise. Adding a splash of lemon juice can enhance the flavor as well!
