Crispy Roasted Potato Salad
Crispy on the outside and fluffy inside, this roasted potato salad takes a flavorful twist on the classic. Tossed with sour cream, mayo, fresh herbs, and a tangy Dijon-lemon kick, it’s the kind of side dish that always disappears fast. No mushy potatoes here—just roasted perfection.
Ingredients
- 3 lbs Yukon gold potatoes cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 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
- In a large pot, add potatoes to cold salted water and bring to a boil.
- Cook for 12–16 minutes until fork-tender. Drain and let cool slightly.
- Preheat oven to 400°F and line a baking sheet with foil.
- Toss potatoes with olive oil, garlic powder, salt, and pepper.
- Spread potatoes on the sheet and roast for 30 minutes until crispy and golden.
- In a large bowl, mix sour cream and mayonnaise.
- See full steps with tips & photos → https://wimpysdiner.net/crispy-roasted-potato-salad/
Notes
- You can roast the potatoes a few hours ahead—just reheat slightly before tossing with the dressing for the best texture.
- Adjust garlic powder or herbs to your taste preference.
- Add crumbled bacon or chopped pickles for an extra flavor twist.