Crispy Potato Salad
This Crispy Potato Salad brings a crunchy, golden twist to a classic breakfast side. Made with simple ingredients, it’s easy to prep ahead and perfect for larger groups.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling, Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds Yukon Gold potatoes, sliced into 2-inch chunks
- 3 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup of finely chopped fresh scallions, split
- 2 tablespoons of finely chopped fresh dill, split
- 2 tablespoons of finely chopped fresh parsley, split
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Kosher salt and freshly cracked black pepper, for seasoning
Instructions
- Preparation: Boil potatoes until tender, drain, and cool slightly. Flatten gently with a fork for roasting.
- Roasting: Preheat oven to 425°F (220°C). Arrange potatoes on a baking sheet, drizzle with olive oil, season, and roast until crispy, about 20-25 minutes.
- Dressing: Mix yogurt, mayo, Dijon mustard, lemon juice, vinegar, and garlic until smooth and creamy.
- Assembly: Slightly cool crispy potatoes, then toss with dressing for flavor absorption.
- Garnish: Add dill, parsley, cucumber, shallots, celery, and crumbled bacon.
- Final Touch: Serve immediately to enjoy a delightful contrast of textures and flavors.
Find it online: https://www.kitchenmomy.com/crispy-potato-salad/