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Crispy Potato Salad

Crispy Potato Salad

This Crispy Potato Salad features golden, roasted potatoes tossed with a creamy, tangy dressing, fresh herbs, and crunchy veggies. It’s a delicious twist on traditional potato salad — perfect for BBQs, picnics, and potlucks!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes:
  • 2 lbs baby potatoes or Yukon Gold potatoes halved or quartered
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & black pepper to taste
For the dressing:
  • ½ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar or lemon juice
  • 2 tbsp fresh dill or parsley chopped
  • 1 clove garlic minced
  • Salt & black pepper to taste
Mix-ins:
  • ½ cup chopped celery
  • ¼ cup finely diced red onion or green onion
  • Optional: 2 tbsp chopped pickles or relish

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk

Method
 

Roast the potatoes:
  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread on a baking sheet in a single layer.
  4. Roast for 30–35 minutes, flipping halfway through, until crispy and golden. Let cool slightly.
Make the dressing:
  1. In a large bowl, whisk together mayo, Dijon mustard, vinegar or lemon juice, dill, minced garlic, salt, and pepper.
Assemble the salad:
  1. Add roasted potatoes to the bowl with dressing.
  2. Stir in celery, onion, and pickles if using.
  3. Toss gently to coat.
Serve:
  1. Can be served warm or at room temperature. Garnish with extra herbs if desired.

Notes

Best enjoyed the same day so the potatoes stay crispy!
You can swap mayo for Greek yogurt for a lighter dressing.
Add crumbled bacon for a smoky, savory twist.