Description
This crispy potato salad features golden Yukon potatoes roasted to perfection and tossed with a creamy, herb-packed dressing. Flavored with tangy lemon, Dijon mustard, fresh scallions, dill, and parsley, it’s a crowd-pleasing side dish with amazing texture and bright flavors. Perfect for gatherings, picnics, or as a flavorful addition to any meal.
Ingredients
Units
Scale
For the Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 1 tablespoon kosher salt (for boiling)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
For the Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh scallions, divided
- 2 tablespoons finely chopped fresh dill, divided
- 2 tablespoons finely chopped fresh parsley, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Boil the Potatoes: In a large stock pot filled with cold water, add the cubed Yukon gold potatoes and 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook the potatoes until they’re tender and can be easily pierced with a fork, about 12 to 16 minutes. Drain the potatoes thoroughly.
- Prepare to Roast: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a large bowl, combine the drained potatoes with olive oil, garlic powder, kosher salt, and freshly cracked black pepper. Gently toss to evenly coat the potatoes.
- Roast the Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for about 30 minutes, or until the potatoes are very brown and crispy, flipping or stirring once halfway through for even roasting.
- Make the Dressing: While the potatoes roast, make the dressing. In a large bowl, combine sour cream and mayonnaise. Reserve 1 tablespoon each of scallions, dill, and parsley for garnish. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl. Stir to combine and season with salt and pepper to taste.
- Toss and Serve: Wait until just before serving to toss the hot crispy potatoes with the dressing. Gently fold until the potatoes are well coated. Transfer the salad to a serving dish and top with the reserved scallions, dill, and parsley for a fresh finish.
Notes
- Boil potatoes just until fork-tender to prevent them from falling apart during roasting.
- Toss potatoes with dressing only when ready to serve, ensuring they stay crisp.
- You can prepare the dressing in advance and refrigerate until needed.
- Customize by adding other fresh herbs to taste.
- Best served warm or at room temperature for optimal crispiness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg