Ultimate Crispy Potato Salad Recipe That'll Wow Your Guests
The Ultimate Crispy Potato Salad combines crispy potatoes with a rich dressing that's sure to impress your guests.
Equipment
- - Medium pot
- Baking sheet
- Mixing bowl
- sieve
- Whisk
- glass or jar
Ingredients
For the Salad
- 2 lb baby potatoes Opt for small, waxy potatoes to ensure they hold their shape during roasting.
- 1.5 teaspoons salt Essential for enhancing the flavor of the potatoes.
- 3 tablespoons olive oil Adds richness and helps achieve that perfect crispy texture.
For the Seasoning
- 1 teaspoon garlic powder Provides a delicious depth of flavor without the hassle of fresh garlic.
- 1 teaspoon smoked paprika Adds a subtle smokiness that brings the entire dish to life.
- 0.5 teaspoon black pepper A sprinkle for a mild kick that complements all the other flavors.
For the Dressing
- 4 tablespoons Parmesan cheese Adds a savory umami flavor that pairs beautifully with the dressing.
- 0.5 cup light sour cream Keeps the salad creamy while reducing calories.
- 0.5 cup mayonnaise A classic ingredient for that luscious, traditional potato salad base.
- 1 tablespoon white wine vinegar Balances the richness with a touch of acidity.
- 1.5 teaspoons Dijon mustard Gives a subtle tang that elevates the overall taste.
For the Vegetables
- 1 cucumber Adds a refreshing crunch; scoop out the seeds for a cleaner bite.
- 5-6 radishes For a peppery bite and vibrant color that brightens the dish.
- 1 rib celery Introduces a fresh crunch that’s irresistible.
- 1 green onion Adds a mild onion flavor and bright green garnish.
- 0.25 cup gherkins These tangy delights provide a pleasant contrast to the creaminess.
- 0.25 cup dill Fresh dill enhances the salad with a burst of herbal flavor.
Instructions
Cooking Instructions
- Place whole baby potatoes in a medium pot, adding 1 teaspoon salt and covering them with cold water. Bring to a boil and cook for about 7-10 minutes until tender, then strain and let them dry slightly in a sieve.
- Set your oven to 210°C (410°F). Line a large baking sheet or two medium sheets with parchment paper and lightly grease with olive oil.
- Transfer the potatoes onto your baking sheets and smash them down with the back of a glass or jar. Brush each one with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Roast for 45-50 minutes, flipping them halfway until golden brown and crispy.
- In a large mixing bowl, whisk together the dressing ingredients: Parmesan cheese, light sour cream, mayonnaise, white wine vinegar, Dijon mustard, and black pepper. Set aside as you finish the potatoes.
- Dice and chop the cucumber, radishes, celery, green onion, and dill. If using a cucumber with seeds, scoop some out to avoid excess moisture.
- Once the potatoes are crispy, let them cool for 5-10 minutes. You can leave them whole or cut them slightly for easier mixing.
- Add the chopped vegetables and dill to the dressing and mix well. Gently fold in the crispy potatoes, making sure to reserve some as a garnish.
- Serve topped with extra radishes, dill, and green onions for a fresh finish.
Notes
For an extra layer of flavor, optionally add crumbled feta cheese.