Description
This Crispy Potato Salad recipe combines tender Yukon gold potatoes with a crispy exterior, tossed in a flavorful dressing of sour cream, mayonnaise, fresh herbs, and Dijon mustard. Perfect for a picnic or barbecue, this salad is a crowd-pleaser with a delightful crunch.
Ingredients
Potato Salad:
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
Dressing:
- 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
Instructions
- Cook Potatoes: Boil cubed potatoes in salted water until tender. Drain.
- Prepare Potatoes: Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast until crispy.
- Make Dressing: Mix sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
- Combine: Toss crispy potatoes in dressing just before serving.
- Serve: Transfer to a dish, garnish with remaining herbs, and scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 3g
- Sodium: 96mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 14mg
