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
Scale
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
