Name: Crispy Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

If you’ve ever wished your potato salad had a little more crunch and a lot more character, buckle up, because this Crispy Potato Salad is the answer to your spud-loving dreams. Imagine bite-sized Yukon gold potatoes roasted until gloriously browned and crunchy, then tossed in a velvety dressing spiked with tangy lemon, velvety sour cream, and a garden’s worth of fresh herbs. It’s lively, effortless, and always the first thing to disappear at any table. Whether you’re serving it warm or at room temp, the magic of this Crispy Potato Salad is its textural contrast—each forkful is creamy, crispy, herbal, and downright craveable.

Crispy Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This is one of those glorious recipes where every ingredient counts: simple, familiar items that each add their own sparkle to the final dish. From the tender golden potatoes to that fresh pop of dill and scallions, you’ll see how these ingredients work together for maximum flavor, texture, and color.

Yukon gold potatoes: Firm yet creamy, they’re perfect for holding up to both roasting and tossing in the dressing without falling apart.
Olive oil: The secret to getting those potatoes deeply golden and irresistibly crisp in the oven.
Garlic powder: Adds a subtle savory warmth and pairs beautifully with the herby dressing.
Sour cream: Lends luscious tang and creaminess, balancing the crispy edges of the potatoes.
Mayonnaise: Adds classic richness and brings the whole dressing together seamlessly.
Fresh scallions: Offers a mild onion-like bite and fresh green color for instant appeal.
Fresh dill: Bright, fragrant, and essential for that distinctive, summery flavor in every bite.
Fresh parsley: Brings clean, grassy freshness that contrasts wonderfully with the richness of the dressing.
Dijon mustard: A hint of sharpness to cut through the creaminess and lift all the flavors.
Lemon juice: Adds zippy acidity that makes the salad taste bright and moreish.
Kosher salt and freshly cracked black pepper: Don’t skimp—these seasonings elevate every ingredient and let the crispy potato salad shine.

How to Make Crispy Potato Salad

Step 1: Boil the Potatoes

Start by placing your Yukon gold potato chunks in a large pot of cold water seasoned generously with salt—this is key for seasoning the potatoes all the way through. Bring everything to a boil, then reduce the heat slightly and simmer until the potatoes are fork-tender but not mushy, about 12 to 16 minutes. Drain them well to ensure maximum crispiness later on.

Step 2: Roast Until Wonderfully Crisp

Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup. Toss the drained potatoes with olive oil, garlic powder, salt, and black pepper, making sure every piece is coated. Spread them into an even layer (don’t crowd them!) and roast for around 30 minutes, flipping halfway through if you’d like, until deeply golden, crunchy, and aromatic. This step gives the signature crunch of the Crispy Potato Salad!

Step 3: Whip Up the Creamy Herbed Dressing

While the potatoes are transforming in the oven, combine the sour cream and mayonnaise in a large bowl. Stir in most of the scallions, dill, and parsley, plus the Dijon mustard and lemon juice. Season with salt and pepper to taste. This herb-packed, tangy dressing is what takes this salad over the top.

Step 4: Toss and Serve Fresh

For the boldest texture, wait until just before serving to toss the hot, crispy potatoes in the creamy dressing so you keep that amazing crunch. Once dressed, pile onto a serving platter and shower the top with your reserved scallions, dill, and parsley for a bright, beautiful finish.

How to Serve Crispy Potato Salad

Garnishes

Fresh chopped scallions, dill, and parsley are the crowning glory here—not only do they add a pretty pop of color, but they also double down on the salad’s lively, fresh flavor. A final sprinkle of flaky salt or a few grinds of black pepper can give the whole dish a chef’s touch.

Side Dishes

This crispy potato salad pairs up like a dream with nearly anything grilled—think burgers, sausages, or skewered veggies. It’s equally at home next to roast chicken, or as the star side for a potluck or picnic spread. The robust flavors and unique texture make it a standout wherever it lands.

Creative Ways to Present

Looking to impress? Try serving the crispy potato salad in individual jars or glasses for a picnic-perfect presentation. Or, tuck it into lettuce cups for a fun two-bite appetizer. A platter ringed with hard-boiled eggs or sliced tomatoes makes it even more festive!

Make Ahead and Storage

Storing Leftovers

If you end up with extra crispy potato salad, store it in an airtight container in the refrigerator. While the potatoes will soften a bit over time, the salad still tastes delicious for up to 3 days. If you want to preserve maximum crunch, store the dressing separately and combine just before eating.

Freezing

This salad is best enjoyed fresh, but if you need to freeze, only freeze the undressed roasted potatoes. Once thawed, crisp them up in the oven before tossing with the freshly made dressing—freezing the dressed salad can result in a watery, less flavorful dish.

Reheating

If you’d like to recapture some of that oven-roasted magic, place undressed leftover potatoes on a baking sheet and reheat at 400°F until they’re hot and re-crisped. Avoid reheating the salad once dressed, as the dairy-based dressing can separate; instead, add freshly made dressing to reheated potatoes for best results.

FAQs

What’s the secret to getting really crispy potatoes?

Dry potatoes are happy potatoes! After boiling and draining, let the potatoes steam off any excess moisture before tossing in olive oil and roasting. Spreading them out in a single, uncrowded layer also helps them brown up beautifully.

Can I use a different type of potato?

You can! Red potatoes or small white potatoes also work well, but Yukon golds offer that perfect blend of creaminess and structure for the best crispy potato salad texture.

Is it okay to make the dressing ahead of time?

Absolutely. You can whisk together the dressing up to 2 days in advance, making weeknight prep a breeze. Just store it covered in the refrigerator and give it a quick stir before using.

Can I add extras like bacon or cheese?

Go for it! Crispy crumbled bacon, grated sharp cheddar, or even some diced pickles can add another layer of flavor to your crispy potato salad. It’s totally customizable to your cravings or what you have on hand.

Should I serve it warm or chilled?

The beauty of this salad is its flexibility—it’s fantastic warm, at room temperature, or even chilled. If you serve it warm, you’ll get more crunch, but it’s just as delicious after resting for a bit.

Final Thoughts

This crispy potato salad has all the makings of a new weeknight staple and a potluck legend. Each bite is a joyful mix of creamy, crunchy, and herby goodness that keeps you coming back for more. Go ahead—give it a try, and get ready to wow every friend and family member at the table!