This Crispy Roasted Potato Salad is not your average picnic side. Instead of boiling the potatoes into mush, we roast them until golden and crunchy, then toss them in a tangy sour cream-mayo dressing packed with fresh herbs.

It’s the kind of dish that makes people pause after the first bite — comforting, surprising, and full of flavor.

Why I Love This Recipe

Roasted, not boiled – the texture is unbeatable

Loaded with fresh herbs like dill, scallions, and parsley

Creamy and tangy from the sour cream, mayo, mustard, and lemon juice

Perfect for cookouts, BBQs, and potlucks

Make-ahead friendly – just dress right before serving

What You’ll Need (Ingredient Highlights)

Yukon gold potatoes – Buttery and creamy inside, perfect for roasting

Olive oil & garlic powder – To season and crisp up the potatoes

Sour cream + mayo – Creamy base with a light tang

Fresh scallions, dill, parsley – For that herby freshness

Dijon mustard & lemon juice – Add depth and brightness

Salt & cracked pepper – Don’t hold back here!

Pro Tips Before You Start

Cut potatoes evenly for consistent roasting

Use cold water to start boiling – helps potatoes cook evenly

Roast until deeply golden – don’t under-bake!

Let potatoes cool slightly before tossing in dressing for better texture

Season the dressing well – taste as you go

How to Make Crispy Roasted Potato Salad

Step 1: Boil the Potatoes

Place the cubed potatoes in a large pot of cold, salted water.

Bring to a boil over high heat, then reduce to medium-high and cook for 12–16 minutes until tender when pierced with a fork.

Drain and let them cool slightly.

Step 2: Roast the Potatoes

Preheat oven to 400°F and line a baking sheet with foil.

Toss boiled potatoes with olive oil, garlic powder, salt, and pepper.

Spread evenly on the baking sheet and roast for about 30 minutes, until golden and crispy.

Step 3: Make the Herb Dressing

In a large bowl, whisk together sour cream and mayonnaise.

Add most of the scallions (reserving some for garnish), along with 1 tablespoon each of dill and parsley.

Stir in Dijon mustard and lemon juice.

Season with salt and pepper to taste.

Step 4: Assemble the Salad

Once the potatoes are crispy and slightly cooled, gently toss them in the dressing.

Transfer to a serving dish and top with reserved scallions, dill, and parsley.

Serve immediately for best texture.

What to Serve It With

Grilled steak or chicken

Burgers or BBQ ribs

Veggie skewers or grilled portobellos

Cold lemonade or iced tea

A crisp green salad

Variations / Substitutions

Use red or baby potatoes instead of Yukon

Swap Greek yogurt for sour cream for a lighter version

Add crispy bacon or chopped pickles for extra punch

Use chives instead of scallions

Add a splash of vinegar if you like it extra tangy

Storage & Leftovers

Store in an airtight container for up to 3 days

Best served within a few hours of mixing for peak crispiness

Reheat leftover potatoes separately if needed

Dressing can be made ahead and stored separately

Avoid freezing – it affects the texture of both potatoes and dressing

FAQs

Can I make this ahead of time?
Yes! Roast the potatoes and make the dressing ahead, then toss just before serving.

How do I keep the potatoes crispy?
Roast until deep golden brown and don’t overdress them in advance.

What kind of potatoes work best?
Yukon golds are ideal, but red potatoes or baby potatoes also work well.

Is this salad served hot or cold?
It’s best served slightly warm or at room temperature for the perfect texture.

Can I skip the mayo?
Yes, try using more sour cream or Greek yogurt as a substitute.

What’s the best way to cut the potatoes?
Cut them into even 2-inch chunks so they roast evenly and stay fluffy inside.

Can I add other veggies?
Absolutely – roasted bell peppers, asparagus, or corn would be great additions.

Final Thoughts

This Crispy Roasted Potato Salad takes the classic comfort food side and gives it a bold, crave-worthy upgrade.

With golden roasted potatoes, a creamy herb dressing, and that irresistible combo of warm and cool textures — it’s the dish you’ll want to bring to every gathering.