Crispy Potato Salad (Print Version)
# Ingredients:
→ For the potatoes
01 -
3 pounds Yukon gold potatoes, cut into 2-inch pieces
02 -
3 tablespoons olive oil
03 -
½ teaspoon garlic powder
04 -
Kosher salt and freshly cracked black pepper, to taste
→ For the dressing
05 -
½ cup sour cream
06 -
½ cup mayonnaise
07 -
¼ cup finely chopped fresh scallions, divided (reserve 1 tablespoon for garnish)
08 -
2 tablespoons finely chopped fresh dill, divided (reserve 1 tablespoon for garnish)
09 -
2 tablespoons finely chopped fresh parsley, divided (reserve 1 tablespoon for garnish)
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon fresh lemon juice
12 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Fill a large stock pot with cold water and add the cubed potatoes along with 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the potatoes are tender and can be easily pierced with a fork, about 12-16 minutes. Drain them well in a colander.
02 -
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup. In a large bowl, gently toss the drained potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
03 -
Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they're not crowded. Bake until they're deeply golden brown and crispy on the outside, about 30 minutes. You might want to flip them halfway through for even browning.
04 -
While the potatoes are roasting, prepare the dressing. In a large bowl, combine the sour cream and mayonnaise. Add most of the scallions (reserving 1 tablespoon for garnish), half the dill, half the parsley, Dijon mustard, and lemon juice. Stir until well combined, then season with salt and pepper to taste.
05 -
This is important: Wait until right before serving to toss the crispy potatoes in the dressing. This helps maintain that delicious textural contrast between the crispy exterior of the potatoes and the creamy dressing.
06 -
Transfer the dressed potato salad to a serving dish. Sprinkle the reserved scallions, dill, and parsley over the top for a fresh, colorful finish. Serve immediately while the potatoes still have their crispy edges.
# Notes:
01 -
For maximum crispness, make sure to drain the boiled potatoes really well before tossing with oil and roasting.
02 -
This salad is best served immediately after tossing with the dressing, as the potatoes will soften over time.
03 -
If you need to make it ahead, keep the roasted potatoes and dressing separate until just before serving.