If you’ve been craving a potato salad that breaks away from the ordinary creamy versions, you are absolutely going to love this Crispy Potato Salad Recipe. It beautifully combines golden, roasted baby potatoes with a bright, tangy dressing that clings to each crunchy bite, making every forkful a delightful balance of textures and flavors. This dish elevates potato salad to something vibrant, fresh, and utterly crave-worthy—perfect for picnics, BBQs, or simply when you want a side that steals the show.
Ingredients You’ll Need
Simple ingredients make the magic happen here, each playing a crucial role in delivering that perfect crispy texture balanced with a zesty, creamy finish. The beauty of this Crispy Potato Salad Recipe lies in how straightforward yet purposeful each item is.
- 1.5 lbs baby potatoes: Small potatoes roast evenly and develop the ideal crispy skin and tender interior.
- 3 tbsp olive oil: Adds richness and helps achieve that irresistible golden crisp on the potatoes.
- ¼ cup mayonnaise: Provides the creamy base of the dressing, tying all the flavors together.
- 2 tbsp freshly squeezed lemon juice: Brings a fresh, tangy brightness that perfectly balances the richness.
- 2 tbsp chopped fresh parsley or dill: Herbs add a fragrant, fresh note and a pop of color.
- Salt and pepper to taste: Essential to enhance all the natural flavors and seasoning.
How to Make Crispy Potato Salad Recipe
Step 1: Prep and Roast the Potatoes
Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the baby potatoes until they become beautifully golden and crisp on the outside, while remaining soft inside. Halve the potatoes to ensure even cooking and toss them thoroughly with olive oil, salt, and pepper on a baking sheet lined with parchment paper. This creates a non-stick surface and makes clean up a breeze.
Step 2: Roast Until Crispy
Roast the potatoes for 25 to 30 minutes. Keep an eye on them as they cook, and look for that gorgeous golden-brown color. The olive oil aids in crisping the skins while locking in moisture, making these potatoes irresistibly crunchy on the outside.
Step 3: Prepare the Dressing
While the potatoes are roasting, mix together the mayonnaise, freshly squeezed lemon juice, salt, pepper, and chopped herbs in a large bowl. This dressing is what gives the salad its lively zing and creamy texture without overpowering the crispy potatoes. The lemon juice cuts through the richness, leaving a refreshing finish.
Step 4: Combine and Chill
Once the potatoes are out of the oven, allow them to cool slightly so they don’t wilt the dressing. Gently toss the warm potatoes with your dressing, ensuring each piece is evenly coated but still retains that crispy edge. Then, refrigerate the salad for at least 30 minutes—this resting step lets the flavors meld beautifully and chills the dish perfectly for serving.
How to Serve Crispy Potato Salad Recipe
Garnishes
To add a little extra flair and flavor to your Crispy Potato Salad Recipe, consider topping it with a sprinkle of chopped chives for a mild onion kick or some toasted pine nuts for crunch contrast. A few whole parsley sprigs or dill fronds also brighten up the presentation and add fresh aroma.
Side Dishes
This crispy potato salad is a winning partner for grilled meats like chicken, steak, or fish, elevating your meal with its texture and tangy charm. It’s equally wonderful alongside vegetarian dishes such as roasted vegetable skewers or a crisp garden salad, making it a versatile side for any occasion or menu.
Creative Ways to Present
If you want to impress your guests, serve this salad in a rustic wooden bowl or on a large platter with lemon wedges on the side. For a modern twist, layer it in clear glass jars with alternating herbs or add a dollop of extra dressing on top just before serving. The contrast of crispy potatoes against vibrant greens looks stunning and invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Potato Salad Recipe tastes excellent the next day once the flavors have had more time to marry. Store leftovers in an airtight container in the refrigerator and try to consume within 3 days for the best taste and texture.
Freezing
This salad is not well suited for freezing because the mayonnaise-based dressing can separate and the texture of roasted potatoes may become mushy when thawed. For best results, enjoy fresh or refrigerated within a few days.
Reheating
If you prefer your potato salad warm, gently reheat just the potatoes in a pan or oven to restore some crispiness, then toss with fresh dressing before serving. Avoid microwaving the entire salad to preserve the texture and the fresh flavors of the dressing.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can substitute regular potatoes, but opt for smaller pieces or chop them into bite-sized chunks for even roasting. Keep in mind that cooking time might be slightly longer to achieve optimal crispiness.
Is mayonnaise necessary in this Crispy Potato Salad Recipe?
Mayonnaise adds creaminess and brings the dressing together, but if you prefer a lighter version, you can substitute with Greek yogurt or a mix of olive oil and lemon juice for a vinaigrette-style salad.
How do I keep the potatoes crispy after tossing with the dressing?
Allow the potatoes to cool slightly before mixing with the dressing, and toss gently to avoid breaking them. Chilling the salad in the fridge helps the potatoes firm up again, preserving their crisp edges.
Can this salad be made vegan?
Absolutely! Use a vegan mayonnaise alternative to keep the creamy texture while making the salad suitable for vegan diets. The other ingredients are plant-based and naturally vegan.
What’s the best herb choice for this salad?
Both parsley and dill offer fresh, bright flavors that complement the crispy potatoes perfectly. Parsley has a clean, mild taste while dill adds a more distinctive, slightly tangy herbal edge. Feel free to experiment or even combine them!
Final Thoughts
I can’t recommend this Crispy Potato Salad Recipe enough if you’re looking to bring something fresh, unique, and delicious to your table. It’s wonderfully simple to make, showcases potatoes in a new light, and always delights friends and family alike. Give it a try—you might just find your new favorite potato salad forever!
Print
Crispy Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful Crispy Potato Salad featuring golden roasted baby potatoes tossed in a tangy mayonnaise and lemon dressing, enhanced with fresh herbs. Perfectly crispy on the outside and tender inside, this salad is a refreshing side dish ideal for any occasion.
Ingredients
Potatoes
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper to taste
Dressing
- ¼ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Halve the baby potatoes and toss them with olive oil, salt, and pepper ensuring they are evenly coated. Spread them out on a parchment-lined baking sheet.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside while tender inside.
- Make Dressing: In a large bowl, whisk together the mayonnaise, freshly squeezed lemon juice, chopped parsley or dill, salt, and pepper until smooth and well combined.
- Toss Potatoes: Allow the roasted potatoes to cool slightly, then gently toss them with the prepared dressing to coat evenly without breaking the potatoes.
- Chill Salad: Place the tossed potato salad in the refrigerator and chill for at least 30 minutes to allow flavors to meld before serving.
Notes
- Use baby potatoes as they roast evenly and have a tender interior.
- Fresh herbs like parsley or dill add brightness, but feel free to mix in your favorite fresh herbs.
- If preferred, substitute mayonnaise with a vegan mayo for a vegan variation.
- Chilling the salad enhances the flavor and texture.
- Ensure potatoes are cooled slightly before tossing to prevent dressing from thinning out.
- For extra crispiness, spread potatoes in a single layer on the baking sheet without overcrowding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
