Description
This Crispy Potato Salad features perfectly roasted baby potatoes tossed in a tangy, creamy dressing with fresh herbs, making it a delightful twist on the classic potato salad. Roasting the potatoes enhances their natural flavor and gives them a crispy exterior that contrasts wonderfully with the smooth dressing.
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 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 added crispness.
- 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 mayonnaise, freshly squeezed lemon juice, salt, pepper, and the chopped fresh parsley or dill to create a tangy and fresh dressing.
- Toss Potatoes: After the roasted potatoes have cooled slightly, gently toss them with the prepared dressing so they are evenly coated but still retain their crispiness.
- Chill Salad: Place the tossed potato salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- Use baby potatoes for the best texture and quicker roasting time.
- Chilling the salad before serving enhances the flavors and improves the texture.
- You can substitute mayonnaise with a plant-based alternative for a lighter version.
- Fresh herbs like parsley or dill add brightness—feel free to experiment with your favorites.
- Season the dressing carefully; you can adjust salt and lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
