Description
Crispy Potato Salad is a delightful twist on the classic side dish, transforming simple potatoes into golden, crunchy bites with a creamy interior. Bursting with flavor and texture, this recipe is perfect for summer barbecues or weeknight dinners. With each mouthful, you’ll experience a satisfying crunch paired with tangy dressing and fresh herbs. Easy to prepare and customizable, this salad is sure to impress your guests and become a favorite at your gatherings.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- ¼ cup fresh parsley or dill, chopped
- ½ cup sour cream
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then cut them into uniform cubes.
- Boil the cubed potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool slightly.
- Heat olive oil in a skillet over medium heat; fry the cooled potatoes until golden brown on all sides (about 5-7 minutes).
- In a bowl, whisk together Dijon mustard, sour cream, salt, pepper, and herbs until smooth.
- Gently mix the crispy potatoes with the dressing in a large bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For added flavor, include crispy bacon bits or swap herbs based on your preference. To lighten the dish, consider using Greek yogurt instead of sour cream.