Potato salad is a staple at barbecues, picnics, and family gatherings. But if you’re tired of the same old mashed texture and want to elevate this classic dish, this Crispy Potato Salad is the perfect choice! With a crispy, golden exterior and a tender interior, this modern take combines fresh herbs and a creamy, tangy dressing for an unforgettable flavor experience. Whether you’re serving it at a summer cookout or just want something different for your dinner table, this recipe is sure to please.
Why You’ll Love This Potato Salad
- Crunchy Texture: The crispy potatoes add a satisfying crunch to every bite.
- Fresh and Herby: A blend of fresh herbs like parsley and chives enhance the dish’s flavor.
- Tangy Dressing: The dressing is a perfect balance of creamy and tangy, elevating the taste of the salad.
- Versatile Side Dish: Perfect for all occasions, from casual dinners to special celebrations.
How to Make Crispy Potato Salad
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
To make this recipe, you’ll need the following ingredients:
- 1.5 pounds baby potatoes (or your choice of potatoes)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar or apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon fresh dill (optional)
Instructions
Follow these simple steps to make your crispy, crunchy potato salad:
Step 1: Prepare the Potatoes
- Wash and Cut: Start by washing the potatoes thoroughly. Cut them into bite-sized chunks, leaving the skins on for extra texture.
- Boil the Potatoes: Place the potato chunks in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes or until fork-tender.
- Drain and Dry: Once cooked, drain the potatoes and allow them to sit on a towel for a few minutes to remove excess moisture.
Step 2: Crispy Potatoes
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium-high heat. Add the boiled potatoes in a single layer.
- Crisp the Potatoes: Let the potatoes cook for 4-5 minutes on each side until they are golden brown and crispy. Remove from heat and set aside to cool.
Step 3: Make the Dressing
- Mix the Ingredients: In a large bowl, combine the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until smooth.
- Add Fresh Herbs: Chop your fresh herbs (parsley, chives, and dill if using) and add them to the dressing. Stir to combine.
Step 4: Combine Everything
- Toss the Potatoes: Once the crispy potatoes have cooled slightly, add them to the dressing. Gently toss until all the potatoes are coated.
- Serve: Transfer to a serving bowl, garnish with additional fresh herbs if desired, and serve chilled or at room temperature.
Tips for Perfecting Your Salad
Use Waxier Potatoes: Baby potatoes or red potatoes work best for this salad, as they hold their shape better after boiling and crisping.Crisp in Batches: Don’t overcrowd the pan when frying the potatoes. Crisp them in batches to ensure even cooking.Make Ahead: This salad can be made ahead of time. Just store it in the fridge, and it will last for up to 2 days.Customize the Dressing: You can switch up the dressing by adding sour cream or Greek yogurt for a lighter option.
Serving Suggestions
- Grilled Meats: Serve alongside grilled chicken, steak, or burgers for a delicious, complete meal.
- Picnics: This salad is perfect for outdoor gatherings, as it holds up well without wilting.
- With Dips: Pair with your favorite dip, like ranch or a spicy aioli, to elevate the flavor profile.
Conclusion:
Crispy Potato Salad is a modern twist on a beloved classic. With its crispy potatoes, tangy dressing, and fresh herbs, it’s a recipe that will satisfy all your cravings and impress your guests. Whether you’re hosting a summer BBQ or enjoying a cozy meal at home, this dish is versatile, easy to make, and packed with flavor.
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