Crispy Potato Salad Recipe
There’s something fantastically irresistible about Crispy Potato Salad – it takes everything you love about classic potato salad and turns up the texture and flavor. Imagine golden, crunchy roasted baby potatoes tossed while still warm in a creamy, tangy dressing with pops of red onion, snappy pickles, smoky paprika, and fresh herbs. Every bite balances soft and crispy, cool and warm, bright and savory – making it the ultimate crowd-pleaser for summer picnics, backyard barbecues, or honestly, just for dinner any time you need a little comfort. If you’re looking to shake up your side dish game, you and your taste buds are in for a real treat.
Ingredients You’ll Need
This recipe keeps things blissfully simple, letting each ingredient play a starring role in the Crispy Potato Salad. The real magic happens when humble potatoes meet bold flavors and textures, so don’t skip the essentials – they’re what make every forkful pop.
- Baby potatoes: Halved for maximum crispy edges, they’re sweeter and roast up beautifully.
- Olive oil: Helps the potatoes achieve their irresistible golden crust and adds a subtle richness.
- Salt: Essential for seasoning every layer and bringing the whole dish to life.
- Black pepper: Adds gentle heat and earthiness—freshly ground, if you have it.
- Garlic powder: Lends savory depth and a hint of warmth that seeps into every bite.
- Mayonnaise: Makes the dressing creamy and luscious, binding all the bold flavors.
- Dijon mustard: A must for bright, zippy tang and just the right amount of sharpness.
- Apple cider vinegar: Adds a gentle acidity that balances the rich dressing.
- Smoked paprika: Offers a subtle smoky color and flavor—totally addictive.
- Red onion: For color, crunch, and a punch of freshness.
- Pickles or relish: Their brininess wakes up the potatoes and delivers classic salad vibes.
- Fresh parsley: Brings a burst of green and herbal brightness to the finish.
- Crumbled bacon or chopped chives (optional): For even more savory crunch and flair on top.
How to Make Crispy Potato Salad
Step 1: Roast the Potatoes
Preheat your oven to 425°F. Toss the halved baby potatoes in olive oil, salt, black pepper, and garlic powder until every piece is glossy and seasoned. Arrange them cut side down on a parchment-lined baking sheet – this helps maximize surface area for that sought-after crunch. Pop them in the oven and roast for 30 to 35 minutes, giving them a flip about halfway through. You’re looking for deeply golden edges and a crisp, almost shattering exterior. For extra crunch, slide the tray under the broiler for the last two to three minutes, but keep an eye out so they don’t burn!
Step 2: Make the Dressing
While the potatoes are roasting, stir together the mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika in a large mixing bowl. Fold in the red onion and chopped pickles or relish. This creamy, tangy, slightly smoky dressing is what transforms the roasted potatoes into Crispy Potato Salad glory.
Step 3: Toss It All Together
Once the potatoes are golden brown and crispy, let them cool for just five minutes – enough so they’re warm but not piping hot. Add them to the bowl with the dressing and gently toss to coat. The slight warmth from the potatoes melts into the sauce, infusing every nook and cranny with serious flavor and making the whole salad dreamy.
Step 4: Let the Flavors Meld
Give your soon-to-be favorite Crispy Potato Salad a brief rest—let it sit for at least ten minutes. This is where the magic happens: The flavors meld, the potatoes soak up the dressing, and every component tastes even better than before. You can serve the salad warm or at room temperature, whatever your crowd prefers.
Step 5: Garnish and Serve
Finish with a generous sprinkle of fresh parsley for color, and if you like, scatter some crumbled bacon or chopped chives over the top for an extra-special touch. That final flourish makes every serving look as good as it tastes.
How to Serve Crispy Potato Salad
Garnishes
Dress up your Crispy Potato Salad with vibrant fresh parsley, a shower of chopped chives, or a decadent flourish of crisp bacon. Each garnish adds not just color and texture but also a little custom flair, so don’t be afraid to get creative—think thinly sliced radishes, lemon zest, or a dash of extra smoked paprika for good measure.
Side Dishes
This salad is endlessly versatile: pair it with grilled meats, burgers, or a pile of sautéed greens for a refreshing balance. It’s fabulous next to barbecue chicken, tangy ribs, or a thick veggie burger, making it an instant hit for picnics, potlucks, or lazy weekend lunches. With its bold flavors, Crispy Potato Salad can shine as the star side all on its own.
Creative Ways to Present
For a showstopping twist, try assembling Crispy Potato Salad in individual jars, layered with extra pickles, herbs, and a swirl of dressing on top—a picnic dream! Or serve on a big platter with roasted cherry tomatoes and quick-pickled onions for a vibrant shareable spread. For parties, you can even stuff it into mini lettuce cups for a fun, handheld bite.
Make Ahead and Storage
Storing Leftovers
To keep leftovers tasting their best, cover your remaining Crispy Potato Salad tightly and store it in the refrigerator for up to two days. The potatoes will lose some of their crispiness overnight, but the flavor only deepens, making for an irresistible second helping.
Freezing
Freezing isn’t recommended for Crispy Potato Salad, as the creamy dressing and roasted potatoes won’t retain their texture after thawing. If you want to prep ahead, roast the potatoes in advance and store them separately; simply toss with fresh dressing before serving.
Reheating
If you want to revive that signature crispiness, pop the cold roasted potatoes back in a hot oven (400°F for 8–10 minutes) until heated through and crisped up, then toss them with dressing right before serving. If already dressed, a brief warm-up in the oven is fine, but keep it gentle to avoid splitting the sauce.
FAQs
Can I use another type Side Dish
Absolutely! While baby potatoes give you maximum crunch and sweetness, small Yukon golds or red potatoes work very well too—just cut them into bite-sized chunks and roast as directed.
Is Crispy Potato Salad good served cold?
This salad has the best texture and flavor when served warm or at room temperature. However, if you do enjoy it cold, it’ll still taste fantastic—just expect the potatoes to be a bit less crispy but extra flavorful.
Can I make it vegan?
Yes! Swap in your favorite plant-based mayonnaise and skip the bacon topping. Every other ingredient in the base recipe is naturally vegan-friendly, so it’s easy to adapt.
What other herbs can I use?
Try dill, basil, or tarragon for a fresh spin. They’ll each add a unique flavor note and a lovely burst of color to your Crispy Potato Salad.
How can I prep this dish for a party?
Roast the potatoes ahead, prep the dressing and the garnishes, and then toss everything together about thirty minutes before serving. For mini portions, serve in small cups, lettuce leaves, or even tapas-style on large platters.
Final Thoughts
If you’re ready to steal the show at your next gathering, or just want to treat yourself to something truly special, give Crispy Potato Salad a try. It’s hearty, vibrant, and so much more exciting than your average potato salad—once you taste that crunch, you’ll have a new go-to side in your rotation.
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Crispy Potato Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Potato Salad is a delightful twist on the classic dish, featuring perfectly roasted baby potatoes tossed in a creamy, flavorful dressing. With a crispy exterior and a tender interior, this salad is a crowd-pleaser for any occasion.
Ingredients
Potatoes:
- 2 pounds baby potatoes (halved)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped red onion
- 1/4 cup chopped pickles or relish
- 2 tablespoons chopped fresh parsley
- Optional: crumbled bacon or chopped chives for topping
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Toss potatoes: Toss the halved baby potatoes with olive oil, salt, pepper, and garlic powder.
- Roast potatoes: Spread potatoes in a single layer, cut side down, on a baking sheet. Roast for 30–35 minutes until golden and crispy.
- Prepare dressing: In a bowl, mix mayonnaise, Dijon mustard, vinegar, paprika, red onion, and pickles.
- Combine: Add warm potatoes to the dressing, toss gently to coat.
- Rest and serve: Let the salad sit for at least 10 minutes. Sprinkle with parsley, bacon, or chives. Serve warm or at room temperature.
Notes
- For extra crunch, broil the potatoes for the last 2–3 minutes of roasting.
- This salad is best enjoyed the same day for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 batch
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
