Meet your new favorite summer side dish: this Crispy Potato Salad Recipe is here to steal the spotlight from the usual suspects. Imagine tender roasted potatoes with golden, crunchy edges mingling with a zesty, creamy dressing and bright bursts of fresh herbs. It’s bold. It’s comforting. And yes, it’s totally addictive. Whether you serve it at your next BBQ or just make a batch to keep in the fridge for snacking (no judgment), this one’s a game-changer. It’s the ultimate yummy potato salad that’s bound to be requested on repeat!
Looking for more comforting potato dishes? Try our Slow Cooker Garlic Butter Beef Bites with Potatoes or the creamy Crockpot Garlic Parmesan Chicken and Potatoes next!
Table of Contents
Why You’ll Love This Recipe
- Crispy potatoes add incredible texture—way better than boiled!
- The tangy, creamy dressing brings balance and zing.
- No mayo overload—this one’s light, flavorful, and fresh.
- It’s perfect warm, room temp, or chilled.
- Great for food for 12 people—just double the batch.
- Pairs well with what goes with potato salad like grilled meats or wraps.
- An ideal pick for best recipes for a crowd.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Lunch / Side Dish |
| Cuisine | American-inspired |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4-6 (easily doubled for a crowd) |
Ingredients
- Baby or fingerling potatoes – These roast beautifully and give you those irresistible crispy edges. Think classic home style potatoes.
- Olive oil – Helps crisp the potatoes and adds a rich, earthy flavor.
- Salt & pepper – Always essential for flavor.
- Red onion – Adds a sharp, slightly sweet bite.
- Fresh herbs (like dill and parsley) – For that herby, fresh finish.
- Dijon mustard – Adds zing and depth to the dressing.
- Greek yogurt or sour cream – The creamy base without the heaviness, perfect for a light potato salad.
- Lemon juice – Brightens up the whole salad.
- Garlic – For a savory, aromatic kick.
Scroll down to the recipe card for detailed measurements and instructions.
How to Make Crispy Potato Salad
Roast the Potatoes
Preheat your oven to 425°F. Toss halved potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 30-35 minutes, flipping halfway through. You want golden brown, crispy edges.
Make the Dressing
In a bowl, whisk together Greek yogurt (or sour cream), Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth and creamy.
Combine Everything
Once the potatoes are crispy and slightly cooled, toss them gently with the dressing, sliced red onions, and chopped herbs. Taste and adjust seasoning as needed.
Pro Tips for Success
- Don’t overcrowd the pan—space helps the potatoes crisp up.
- Use a metal baking sheet for better browning.
- Let the potatoes cool just a bit before adding the dressing so they absorb the flavor but stay crispy.
Flavor Variations
- Add crumbled bacon for smoky vibes.
- Toss in capers or pickles for extra tang.
- Swap yogurt for vegan mayo to keep it plant-based.
- Use sweet potatoes for a fun twist.
Serving Suggestions
This crispy potato salad pairs perfectly with grilled meats, burgers, or even a fried egg on top for brunch. It’s a hit at cookouts and great alongside sandwiches, too. Especially delicious as potato sides for BBQ or sides to go with wraps.
Make-Ahead and Storage
You can roast the potatoes and prep the dressing ahead of time—just keep them separate until you’re ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers
Leftovers are delicious cold or reheated in the oven to revive that crispiness. Just pop them on a baking sheet at 375°F for 10-15 minutes.
Freezing
Not ideal for freezing—crispy textures and creamy dressings don’t love the freezer. This one’s best enjoyed fresh.
Reheating
For best results, reheat in the oven or air fryer. Avoid the microwave unless you’re okay with softer potatoes.
FAQs
Can I make crispy potato salad ahead of time?
Yes! Roast the potatoes and make the dressing, but mix them just before serving to keep things crispy.
Is this salad good served cold?
Absolutely. It’s flavorful warm, cold, or at room temperature.
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into bite-sized pieces. Yukon Golds or red potatoes work best.
How can I make this vegan?
Use plant-based yogurt or mayo in the dressing—easy swap, same delicious flavor!
Final Thoughts
This crispy potato salad isn’t just another side dish—it’s the one people keep coming back for. With that perfect crunch, a punchy dressing, and a whole lot of personality, it’s the kind of salad that turns heads (and forks). A standout among Midwest food recipes, it’s hearty yet refreshing, nostalgic yet new. So go ahead, double the batch—you’ll thank me later.
Crispy Potato Salad
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway through, until golden and crispy.
- In a bowl, whisk together Greek yogurt or sour cream, Dijon mustard, lemon juice, minced garlic, salt, and pepper.
- When potatoes are crispy and slightly cooled, toss with dressing, red onion, and chopped herbs. Serve warm, at room temperature, or chilled.