Description

This Crispy Potato Salad is a delightful twist on traditional potato salad, featuring small baby potatoes that are boiled, smashed, and oven-roasted to crispy perfection. Combined with a creamy Parmesan and sour cream dressing and fresh, crunchy vegetables like cucumber, radishes, and celery, it offers a satisfying blend of textures and flavors. Ideal as a side dish or light meal, this salad maintains crispy potatoes by adding them just before serving.

Ingredients

For crispy potatoes

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

For the dressing

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

For the salad

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)

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Instructions

Boil the potatoes: Add whole baby potatoes and 1 teaspoon salt to a medium pot and cover with cold water. Bring to a boil and cook for 7-10 minutes until a knife can easily pierce the potatoes. Drain and let dry slightly in a sieve.
Preheat the oven and prepare baking sheets: While the potatoes cook, preheat your oven to 210°C (410°F). Line an extra large baking sheet or two medium ones with parchment paper and lightly grease with olive oil.
Smash and season the potatoes: Transfer the drained potatoes onto the baking sheets, spreading them out with space between each. Use the back of a glass or jar to flatten each potato slightly. Brush or drizzle the potatoes with olive oil and season with salt and black pepper. Optionally sprinkle garlic powder and smoked paprika, but add these halfway through roasting to prevent burning.
Roast the potatoes: Roast the smashed potatoes for 45-50 minutes or until golden brown and crispy, flipping them over after 30 minutes for even crispness.
Prepare the dressing: In a large mixing bowl, whisk together Parmesan cheese, light sour cream, mayonnaise, white or red wine vinegar, Dijon mustard, and black pepper until smooth. Set aside.
Chop the vegetables and herbs: Dice the cucumber (removing seeds if watery), radishes, celery, green onions, gherkins, and chop the dill. Keep them ready for assembling.
Cool and cut the potatoes: Once roasted, remove the potatoes from the oven and allow them to cool for 5-10 minutes. You may leave them whole or cut into smaller pieces as preferred.
Assemble the salad: Add the diced vegetables and herbs into the bowl with the dressing and mix well. Gently fold in most of the crispy potatoes, reserving some pieces to garnish on top. Garnish with extra radishes, dill, and green onions for a fresh finish.

Notes

Choose small, clean baby potatoes for best texture and ease of smashing; no need to peel.
Roast potatoes on a flat baking sheet lined with parchment paper and ensure adequate olive oil to create crispiness without drying out.
Add garlic powder and smoked paprika halfway through roasting to avoid burning these spices.
Prepare dressing and vegetables ahead, but keep potatoes separate to maintain crispiness until serving.
Mix potatoes into salad just before serving to prevent sogginess, reserving some potatoes to serve on top.
If cucumber is very seedy, scoop out seeds to avoid excess moisture in the salad.