Ultimate Crispy Potato Salad Recipe That Will Wow Your Guests
Discover the Ultimate Crispy Potato Salad Recipe combines crunchy roasted potatoes and fresh vegetables for a sensational summer dish.
Equipment
- - Medium pot
- Baking sheet
- Parchment paper
- - Large bowl
Ingredients
For the Potatoes
- 2 lb baby potatoes Heart of the salad, roast for that perfect crisp!
- 1.5 teaspoons salt Enhances the potatoes' natural flavors during cooking.
- 3 tablespoons olive oil Helps achieve that golden, crispy exterior.
- 1 teaspoon garlic powder Adds a savory depth to the potatoes.
- 1 teaspoon smoked paprika Introduces a smoky flavor that elevates the dish.
For the Dressing
- 0.5 cup light sour cream Adds creaminess without too much heaviness.
- 0.5 cup mayonnaise Classic binder for that signature potato salad taste.
- 1 tablespoon white wine vinegar or red wine Balances the creaminess with a tangy note.
- 1.5 teaspoons Dijon mustard Offers a zesty kick to the dressing.
- 0.5 teaspoon black pepper A dash of warmth to complement the other flavors.
For the Vegetables
- 1 medium Lebanese cucumber, diced Freshness and crunch, perfect for complementing the potatoes.
- 5-6 medium radishes, cut into quarter slices Adds a peppery bite and vibrant color.
- 1 rib celery, diced into small pieces Introduces crunch and a hint of sweetness.
- 1 large green onion, finely diced Brightens the salad with its mild onion flavor.
- 0.25 cup gherkins/pickles, chopped Brings a touch of tanginess and texture.
- 0.25 cup dill, chopped This herb unifies the flavor with its aromatic freshness.
Instructions
- Add whole baby potatoes and 1 teaspoon of salt to a medium pot. Cover with cold water, bring to a boil, and cook for 7-10 minutes until fork-tender. Strain and let them dry in a sieve.
- Set your oven to 210 C / 410 F. Line an extra-large baking sheet or 2 medium sheets with parchment paper and lightly grease with olive oil.
- Transfer the potatoes to your prepared baking sheets. Use a glass or jar to gently smash them flat. Brush with olive oil, and season with salt and pepper. Sprinkle with garlic powder and smoked paprika halfway through roasting for added flavor.
- Roast the smashed potatoes in the oven for 45-50 minutes until golden brown and crispy, flipping them after 30 minutes to ensure even cooking.
- In a large bowl, whisk together the light sour cream, mayonnaise, white wine vinegar or red wine, Dijon mustard, and black pepper. Set the dressing aside for later.
- While the potatoes cool, dice and chop all the vegetables, including green onions and dill. Scoop out seeds from the cucumber to avoid excess moisture in the salad.
- Once the potatoes have cooled for about 5-10 minutes, add the crispy potatoes to the bowl of vegetables and dressing. Gently fold to combine, reserving a few crispy potatoes for garnish.
- Finish your ultimate crispy potato salad by garnishing with extra radishes, dill, and green onions to provide a fresh pop. Serve right away for the best texture!
Notes
Drizzle a little extra olive oil for added richness before serving.