Crispy Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
3 lbs Yukon gold potatoes, cut into 2-inch chunks
3 tbsp olive oil
½ tsp garlic powder
½ cup sour cream
½ cup mayonnaise
¼ cup scallions, finely chopped (divided)
2 tbsp fresh dill, finely chopped (divided)
2 tbsp fresh parsley, finely chopped (divided)
1 tbsp Dijon mustard
1 tbsp lemon juice
Kosher salt & black pepper, to taste
Instructions
Boil potatoes in salted water until fork-tender (12–16 mins). Drain.
Preheat oven to 400°F. Toss potatoes with olive oil, garlic powder, salt, and pepper.
Roast on a foil-lined sheet for ~30 mins until very crispy and golden.
While roasting, mix sour cream, mayo, 1 tbsp each of dill, parsley, and scallions, mustard, and lemon juice in a bowl. Season to taste.
Just before serving, toss hot crispy potatoes with dressing.
Top with reserved herbs and scallions. Serve warm or at room temp.
Nutrition
- Calories: 329 per serving
- Fat: 17g per serving
- Carbohydrates: 41g per serving
- Fiber: 5g per serving
- Protein: 5g per serving
Find it online: https://tastychow.com/crispy-potato-salad/