Crispy Potato Salad with Zesty Veggies for Flavorful Fun
This crispy potato salad is a flavorful twist on a classic, featuring roasted potatoes and vibrant veggies, perfect for any gathering.
Equipment
- - Medium pot
- Baking sheets
- Mixing bowl
- sieve
- Whisk
- glass or jar
Ingredients
For the Potatoes
- 2 lb baby potatoes Use baby potatoes for a sweet, creamy texture that holds up beautifully when roasted.
- 1.5 teaspoons salt Enhances the flavor of the potatoes before roasting.
For the Dressing
- 3 tablespoons olive oil Adds richness and helps achieve crispy texture.
- 1 teaspoon garlic powder Savory flavor that complements creaminess.
- 1 teaspoon smoked paprika Provides a smoky undertone.
- 4 tablespoons Parmesan cheese, grated Adds nutty, salty flavor.
- 1/2 cup light sour cream Contributes creaminess while keeping it lighter.
- 1/2 cup mayonnaise Binds dressing together.
- 1 tablespoon white wine vinegar or red wine Offers gentle acidity.
- 1.5 teaspoons Dijon mustard Adds depth and zing.
- 1/2 teaspoon black pepper Enhances overall flavor.
For the Veggies
- 1 cucumber, medium Lebanese, diced Fresh crunch adds refreshing bite.
- 5-6 radishes, medium, cut into quarter slices Crisp and peppery, adds vibrant color.
- 1 celery rib, diced Offers delightful crunch.
- 1 green onion, large, finely diced Adds mild onion flavor.
- 1/4 cup gherkins/pickles, chopped A touch of tangy sweetness.
- 1/4 cup dill, chopped Enhances freshness.
Instructions
Preparation
- Prepare the Potatoes: Add whole baby potatoes and 1 teaspoon of salt to a medium pot, covering them with cold water. Bring to a boil and cook for 7-10 minutes, until easily pierced with a knife. Strain and let them dry slightly in a sieve.
- Preheat the Oven: Set your oven to 210°C (410°F). Line baking sheets with parchment paper and lightly grease them with olive oil.
- Smash and Season the Potatoes: Transfer the drained potatoes to the baking sheets. Smash them down, brush with olive oil, season with salt, pepper, garlic powder, and smoked paprika. Roast for 45-50 minutes until golden brown and crispy.
- Mix the Dressing: In a large mixing bowl, combine sour cream, mayonnaise, white wine vinegar, Dijon mustard, Parmesan cheese, garlic powder, and black pepper. Whisk until smooth and creamy.
- Chop the Veggies: Dice the cucumber, radishes, celery, green onion, and gherkins.
- Cool the Potatoes: Once golden and crispy, let the potatoes cool for 5-10 minutes before mixing.
- Combine Everything: Add chopped vegetables and dill to the dressing. Fold in crispy potatoes, reserving some for garnish.
Notes
For the best texture, add crispy potatoes just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.