Description
Crispy Potato Salad is a delightful twist on the classic dish, featuring perfectly golden, crispy potatoes tossed with a creamy dressing and fresh herbs. This vibrant salad delivers an irresistible crunch that will elevate your barbecues, picnics, and family dinners. Enjoy each bite as flavors meld together, creating a side dish that’s not only visually appealing but also a true crowd-pleaser.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or red)
- 4 tablespoons extra virgin olive oil
- 1 cup full-fat mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ cup fresh dill or parsley (chopped)
- Salt and pepper to taste
- ½ cup chopped green onions
Instructions
- Wash and cube the potatoes into bite-sized pieces.
- Boil salted water in a large pot; add cubed potatoes and cook for 10-12 minutes until fork-tender.
- Drain the potatoes and let them cool completely.
- In a skillet, heat olive oil over medium heat; fry cooled potatoes until golden brown on all sides (5-7 minutes per side).
- In a bowl, mix mayonnaise, sour cream, mustard, salt, pepper, and herbs until well combined.
- Toss crispy potatoes with dressing in a mixing bowl until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added flavor, mix in diced pickles or sprinkle smoked paprika. To ensure crispiness, avoid overcooking the potatoes during boiling.