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
Scale
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
