Name: Crispy Potato Salad Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lb baby potatoes (900 grams), washed and scrubbed, choose the smallest ones; 1.5 teaspoons salt; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 4 tablespoons Parmesan cheese, grated (about 20-25 grams / just under 1 oz); ½ cup light sour cream (90-100 grams / 3 oz); ½ cup mayonnaise (about 90-100 grams / 3 oz); 1 tablespoon white wine vinegar or red wine vinegar; 1.5 teaspoons Dijon mustard; ½ teaspoon black pepper; 1 medium Lebanese cucumber, diced; 5-6 medium radishes, cut into quarter slices; 1 celery rib, diced into small pieces; 1 large green onion, finely diced; ¼ cup gherkins (pickles), chopped; ¼ cup fresh dill, chopped (about 10 grams)

Jump to Recipe·4 from 58 reviews

If you love a potato salad with a delightful twist, then you are absolutely going to adore this Crispy Potato Salad Recipe. It takes the humble potato salad up a notch by turning those baby potatoes into golden, crispy little bites of heaven, all while keeping the salad refreshingly vibrant with crunchy veggies and a tangy, cheesy dressing. This recipe perfectly balances cozy comfort food with fresh flavors, making it a fantastic dish for warm weather gatherings, casual dinners, or whenever you want a salad that really shines in both texture and taste.

Ingredients You’ll Need

The image shows a four-step process of making crispy smashed potatoes on a white marbled surface. The first step has golden small whole potatoes scattered evenly; the second step shows a woman's hand pressing down on flattened potatoes with a clear glass jar with a red checkered lid; the third step displays the smashed potatoes covered with red seasoning spread on the white surface; the last step shows the potatoes after baking, with golden brown crispy edges and some darker spots, all spaced apart on the white surface photo taken with an iphone --ar 4:5 --v 7

Simple ingredients often make the best dishes, and this Crispy Potato Salad Recipe is no exception. Each component plays a vital role—baby potatoes bring the crispy, roasted base; fresh vegetables add crunch and color; and the creamy dressing infuses the salad with tang and richness.

2 lb baby potatoes: Small and blemish-free potatoes are perfect for roasting and smashing to crispy perfection.
1.5 teaspoons salt: Essential for seasoning both the potatoes and the dressing for balanced flavors.
3 tablespoons olive oil: Helps crisp the potatoes while adding richness and depth.
1 teaspoon garlic powder: Adds a subtle pungent note that complements the smokiness.
1 teaspoon smoked paprika: Brings warmth and smoky aroma, enhancing the potatoes’ flavor.
4 tablespoons Parmesan cheese (grated): Introduces a salty, nutty layer in the dressing.
½ cup light sour cream: Keeps the dressing creamy but light and tangy.
½ cup mayonnaise: Adds richness and helps bind the salad together.
1 tablespoon white or red wine vinegar: Gives the dressing a bright, acidic kick.
1.5 teaspoons Dijon mustard: Brings a mild, sharp heat that livens up the dressing.
½ teaspoon black pepper: Adds subtle heat and complexity.
1 medium Lebanese cucumber (diced): Offers cool crunch and moisture.
5-6 medium radishes (quartered): Adds vibrant color and peppery crispness.
1 celery rib (diced): Brings a refreshing crunch and mild bitterness.
1 large green onion (finely diced): Provides sharp, fresh onion flavor.
¼ cup gherkins or pickles (chopped): Adds tangy bursts that brighten the salad.
¼ cup fresh dill (chopped): Infuses the salad with herbal freshness and a hint of anise.

How to Make Crispy Potato Salad Recipe

Step 1: Boil the Baby Potatoes

Start by placing the baby potatoes in a pot with 1 teaspoon of salt and covering them with cold water. Bring the water to a boil and let the potatoes cook for 7 to 10 minutes until a knife slides easily through them. This ensures they’re soft enough inside but still firm enough to hold their shape for roasting.

Step 2: Prepare for Roasting

While the potatoes cook, preheat your oven to 210°C (410°F). Line an extra-large baking sheet or two medium sheets with parchment paper and grease lightly with olive oil. This setup will help you create those beautifully crispy potatoes without sticking or burning.

Step 3: Smash and Season the Potatoes

Once drained, transfer the potatoes to the baking sheet, spacing them evenly. Use the back of a glass or jar to gently smash each potato flat but not too thin. Brush or drizzle with olive oil and season with salt and pepper. If you like, sprinkle garlic powder and smoked paprika halfway through roasting to prevent burning while still enhancing the flavor.

Step 4: Roast Until Golden and Crispy

Roast the potatoes for 45 to 50 minutes, flipping them after about 30 minutes to ensure they crisp up on both sides. Your kitchen will soon smell like a cozy, smoky haven as the potatoes develop their irresistible golden crust.

Step 5: Make the Dressing

While the potatoes roast, whisk together Parmesan cheese, light sour cream, mayonnaise, white or red wine vinegar, Dijon mustard, and black pepper in a large bowl. This creamy, tangy dressing is what ties all the fresh flavors of the salad together beautifully.

Step 6: Prep the Veggies and Herbs

Dice the cucumber (removing some seeds if watery), quarter the radishes, dice the celery and green onion, chop gherkins, and finely chop fresh dill. These add vital contrast to the warm potatoes, bringing in cool crispness and bursts of flavor.

Step 7: Assemble the Salad

Once the potatoes have cooled for 5 to 10 minutes, fold the veggies and herbs into the dressing. Gently fold in most of the crispy potatoes, reserving a few to add on top for extra crunch and eye appeal. Mixing the potatoes last preserves their crispy texture.

How to Serve Crispy Potato Salad Recipe

A collage of four images shows the process of making a creamy salad in a clear glass bowl on a white marbled surface. The first image has a creamy white mixture with specks of black pepper being stirred by a woman's hand holding a spoon. The second image displays chopped vegetables arranged in sections on top of the creamy base: bright red and white radishes in one part, dark green chopped scallions next to them, small green pickles pieces, and light green cucumber chunks, all vibrant and fresh. The third image shows the ingredients mixed together into a thick salad with creamy white dressing evenly coating the pieces, small red, green, and white chunks visible. The fourth image adds pieces of golden brown cooked food, possibly grilled or roasted, mixed into the creamy salad, giving a rich contrast of color and texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill sprigs, extra radish slices, and finely chopped green onions make beautiful and tasty garnishes. These toppings add color and a fresh burst of flavor right before serving, making the salad inviting and bright.

Side Dishes

This Crispy Potato Salad pairs perfectly with grilled meats, roasted chicken, or fish. It’s also a fantastic centerpiece for summer barbecues or picnic spreads, providing a refreshing complement to smoky and hearty dishes.

Creative Ways to Present

For a fun twist, serve the salad in a hollowed-out cucumber boat or on a bed of mixed greens. You can also layer the salad in a clear glass bowl to show off the colorful layers or portion it out in small individual cups for parties.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in a covered container in the refrigerator. Keep the crispy potatoes separate if you want to retain their texture and add them fresh before serving again. The salad is best enjoyed within 1 to 2 days.

Freezing

This salad doesn’t freeze well because the fresh vegetables and crispy potatoes lose their textures. It’s best to prepare it fresh or store components separately if you want to make parts ahead of time.

Reheating

If you want to enjoy this Crispy Potato Salad Recipe warm, gently reheat just the roasted potatoes in the oven to regain crispiness before folding them into the chilled salad components. Avoid microwaving as it can make potatoes soggy.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Regular potatoes can work too, but choose waxy varieties, boil and roast them in similarly sized chunks to ensure they cook evenly and crisp up nicely.

Is there a dairy-free option for the dressing?

Yes, you can swap sour cream and mayonnaise with dairy-free alternatives like coconut yogurt and vegan mayo, but the flavor and creaminess may differ slightly.

How do I keep the potatoes crispy in the salad?

Keep the roasted potatoes separate until just before serving, and gently fold them in last. This prevents moisture from the dressing and veggies from softening the potatoes prematurely.

Can I prepare the salad the night before?

You can prepare the roasted potatoes and dressing ahead, but chop the vegetables fresh and assemble just before serving to maintain crispness and freshness.

What vinegar works best in this recipe?

Both white wine vinegar and red wine vinegar work beautifully. Choose based on your preference for a slightly fruitier or stronger vinegar note.

Final Thoughts

Give this Crispy Potato Salad Recipe a try the next time you want a salad that’s truly memorable. With its perfect combination of crunchy, creamy, and tangy elements, it’s guaranteed to be a crowd-pleaser and may just become one of your go-to dishes for any occasion. Happy cooking and savor every crispy, flavorful bite!