Description
A delicious take on traditional potato salad that combines crispy roasted baby potatoes with a creamy, tangy dressing, perfect for BBQs and picnics.
Ingredients
For the Crispy Potatoes
- 2 pounds baby potatoes (or small Yukon Gold or red potatoes)
- 3 tablespoons olive oil for roasting
- to taste Kosher salt
- to taste black pepper
- 1/2 cup chopped fresh herbs (dill, parsley, or chives)
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or pickle juice
- 1 clove garlic, grated (optional)
- to taste salt and pepper
Optional Add-ins
- 1/2 cup chopped pickles
- 1/2 cup chopped red onion
- 1/2 cup chopped scallions
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup shredded cheese
Instructions
Preparation
- Boil the potatoes in a large pot covered with cold water, salted as you would for pasta, for 15 to 20 minutes until fork-tender.
- Drain the potatoes and let them sit in the colander for a few minutes to dry.
- Preheat your oven to 450°F (230°C).
- Lay the potatoes on a sheet pan lined with parchment paper and smash each potato with the bottom of a glass or measuring cup.
- Drizzle with olive oil and generously season with salt and pepper.
Cooking
- Roast the potatoes in the oven for 25 to 35 minutes until deeply golden and crispy, flipping them halfway if desired.
Dressing
- In a bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, lemon juice or pickle juice, garlic, and season with salt and pepper to taste.
- Stir in the chopped herbs.
Assembly
- Once the potatoes have cooled slightly, gently toss them with the dressing, preserving some crispy edges.
Notes
For best texture, serve the salad soon after dressing it. If preparing in advance, store potatoes and dressing separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad, Side Dish
- Cuisine: American