Description
This Crispy Potato Salad is a delightful twist on the classic dish, featuring golden roasted baby potatoes tossed in a flavorful dressing. With a crispy exterior and a creamy, tangy dressing, this salad is perfect for picnics, barbecues, or as a side dish any time of year.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles or relish
- 1/4 cup chopped fresh parsley or dill
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Roast Potatoes: Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast cut-side down on the baking sheet for 35–40 minutes until golden and crispy, flipping halfway through.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey in a large bowl. Stir in red onion, pickles, and fresh herbs.
- Combine and Serve: Let the roasted potatoes cool for 10 minutes, then toss with the dressing until coated. Serve warm, at room temperature, or chilled.
Notes
- For extra crunch, roast the potatoes longer or air fry them.
- Add bacon or hard-boiled eggs for more protein.
- This salad can be prepared ahead and stays fresh for a day or two.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
