Description
Crispy Potato Salad is a delightful twist on a classic dish, featuring golden roasted potatoes tossed in a creamy dressing with fresh herbs. This recipe balances crunch and creaminess, making it the perfect addition to barbecues, picnics, or family gatherings. Packed with flavor from Dijon mustard and lemon juice, this salad will have your guests coming back for seconds. Enjoy it warm or chilled; it’s versatile enough for any occasion!
Ingredients
Scale
- 2 lbs small potatoes (Yukon Gold or red)
- 3 tbsp olive oil
- 1/4 cup Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and cut the small potatoes into halves or quarters.
- Toss potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 25-30 minutes until golden brown and crispy.
- In a bowl, mix Greek yogurt, Dijon mustard, lemon juice, chopped herbs, salt, and pepper until smooth.
- Once the potatoes have cooled slightly, fold them into the dressing mixture carefully to maintain their crispy edges.
- Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: For added flavor variations, consider incorporating crispy bacon or roasted garlic. You can also use different herbs or swap Greek yogurt for mayonnaise if preferred.