Crispy Potato Salad
This Crispy Potato Salad is a flavorful twist on the classic potato salad, featuring golden, crispy roasted potatoes instead of the usual boiled ones. Tossed with a zesty dressing, fresh herbs, and optional crunchy add-ins, this dish offers a perfect balance of textures and flavors. It’s an excellent side for barbecues, picnics, or everyday meals.
⏳ Time Breakdown
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Crispy Potatoes:
2 lbs baby potatoes or Yukon gold potatoes, halved or quartered
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch (for extra crispiness)
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar or lemon juice
1 teaspoon honey or maple syrup (optional)
1 teaspoon capers, finely chopped (optional, for brininess)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Garnish:
¼ cup chopped fresh parsley
¼ cup chopped green onions or chives
¼ cup crispy bacon bits or toasted almonds (optional)
¼ cup crumbled feta or parmesan cheese (optional)
Step-by-Step Instructions
Step 1: Roast the Potatoes
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, garlic powder, smoked paprika, salt, black pepper, and cornstarch until well coated.
3. Spread the potatoes evenly on the baking sheet, cut side down.
4. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
Step 2: Prepare the Dressing
1. In a small bowl or jar, whisk together olive oil, Dijon mustard, red wine vinegar (or lemon juice), honey (if using), capers, garlic powder, salt, and black pepper.
2. Adjust seasoning to taste.
Step 3: Assemble the Salad
1. Let the roasted potatoes cool slightly for about 5 minutes.
2. In a large bowl, toss the potatoes with the dressing while still warm to absorb the flavors.
3. Add fresh parsley, green onions (or chives), and any optional toppings like bacon, nuts, or cheese.
Step 4: Serve & Enjoy
Serve immediately for the best crispy texture.
If making ahead, store the dressing separately and toss before serving.
Notes & Tips
Why roast the potatoes instead of boiling?
A:Roasting gives them a crispy exterior and enhances their flavor, making them more satisfying than traditional boiled potatoes.
How do I keep the potatoes crispy?
A:Use cornstarch to help create an extra crunchy crust.
Spread them in a single layer on the baking sheet.
Serve immediately to retain crispiness.
Can I make this ahead of time?
A:Yes! Store the roasted potatoes and dressing separately. Reheat the potatoes in the oven for a few minutes before tossing with the dressing.
How can I make it vegan?
A:Simply omit the cheese and bacon or use plant-based alternatives.
Can I add protein?
A:Grilled chicken, boiled eggs, or crispy tofu make great additions.
What can I serve this with?
A:Perfect alongside grilled meats, burgers, or roasted veggies.
Nutritional Information
Calories: 320
Protein: 5g
Carbs: 40g
Fat: 15g
Fiber: 5g
Sugar: 2g
This Crispy Potato Salad is a deliciously different take on traditional potato salad, with its crunchy, golden potatoes and tangy dressing. It’s a crowd-pleaser for any occasion and pairs well with a variety of dishes!