Description
Crispy Potato Salad is a delightful twist on a classic side dish, combining the satisfying crunch of roasted potatoes with a creamy dressing that brings everything together. Perfect for picnics, barbecues, or family gatherings, this salad is bursting with flavor and texture. Made with tender Yukon Gold potatoes, fresh herbs, and a hint of garlic, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 4 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/4 cup fresh parsley or dill, chopped
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Wash and cube the Yukon Gold potatoes into bite-sized pieces.
- Boil in salted water for 10-15 minutes until fork-tender; drain and let cool slightly.
- Drizzle cooled potatoes with olive oil, then sprinkle with garlic powder, salt, pepper, and herbs. Toss to coat evenly.
- Spread on a baking sheet lined with parchment paper and bake at 425°F (220°C) for 20-25 minutes until golden brown and crispy.
- In a separate bowl, mix sour cream with additional herbs if desired.
- Once potatoes are crispy, combine them with the dressing in a large bowl until well coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added flavor, consider mixing in bacon bits or switching sour cream for Greek yogurt. Store leftovers in an airtight container in the fridge for up to three days; serve cold for optimal crunch.