Description
This Viral Crispy Potato Salad features perfectly roasted baby potatoes that are crispy on the outside and tender inside, tossed with a creamy herb dressing and crunchy fresh vegetables. It’s an ideal side dish full of textures and flavors, perfect for barbecues, potlucks, or family meals.
Ingredients
Potatoes and Seasoning
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
Dressing and Vegetables
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 2 green onions, sliced
- 2 celery stalks, diced
- 2 dill pickles, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in a large pot, cover with water, and boil for 12 to 15 minutes until they are fork-tender but not falling apart.
- Scoop and Season: Once boiled, gently smash each potato to flatten slightly, then drizzle with olive oil and evenly sprinkle garlic powder, paprika, salt, and pepper over them for flavor.
- Roast Potatoes: Arrange the potatoes on a baking sheet and roast in the oven for 35 to 40 minutes, or until they turn golden brown and crispy on the outside.
- Prepare Dressing: In a bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chopped dill, parsley, diced celery, chopped dill pickles, and sliced green onions. Mix until smooth and well blended.
- Toss Potatoes with Dressing: While the potatoes are still warm, toss them gently with the creamy herb dressing so the flavors meld together.
- Garnish and Serve: Garnish the potato salad with additional fresh herbs if desired, and serve either warm or chilled.
Notes
- This potato salad can be served warm or chilled according to your preference.
- For extra flavor, sprinkle crispy cooked bacon over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
