Description
This Crispy Potato Salad is a delightful twist on the classic dish, featuring golden roasted baby potatoes tossed in a zesty lemon herb mayonnaise dressing. Perfectly crispy on the outside and tender on the inside, this salad is a refreshing and flavorful side that’s easy to prepare and ideal for gatherings or a light meal.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper to taste
Dressing
- ¼ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare it for roasting the potatoes.
- Prepare potatoes: Halve the baby potatoes and toss them with olive oil, salt, and pepper on a parchment-lined baking sheet to ensure even roasting and crispiness.
- Roast potatoes: Roast the potatoes in the preheated oven for 25-30 minutes until they turn golden brown and develop a crispy texture.
- Make dressing: In a large bowl, whisk together the mayonnaise, freshly squeezed lemon juice, salt, pepper, and chopped fresh parsley or dill to create a tangy and herbaceous dressing.
- Toss potatoes with dressing: Once the roasted potatoes have cooled slightly to avoid wilting the dressing, gently toss them with the prepared dressing until evenly coated.
- Chill salad: Refrigerate the potato salad for at least 30 minutes to let the flavors meld and serve chilled for the best taste and texture.
Notes
- You can substitute dill for parsley or vice versa depending on your herb preference.
- For extra crispiness, avoid overcrowding the baking sheet when roasting the potatoes.
- This salad can be made a few hours ahead, but avoid adding the dressing until the potatoes are cool to prevent sogginess.
- Add chopped green onions or celery for additional crunch if desired.
- If preferred, use Greek yogurt in place of mayonnaise for a lighter dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
