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Overhead view of crispy potato salad in a bowl
ChefMaster Emily

Crispy Potato Salad

This Crispy Potato Salad is a next-level summer side featuring golden, crunchy roasted potatoes tossed in a zesty, creamy yogurt-based dressing with fresh herbs. Perfect for BBQs, lunches, or snacking straight from the fridge.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American-inspired
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 lb baby or fingerling potatoes halved
  • 2 tbsp olive oil
  • salt and pepper to taste
Dressing
  • 1/3 cup Greek yogurt or sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/4 red onion thinly sliced
  • 2 tbsp fresh herbs such as dill and parsley, chopped

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. 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.
  2. In a bowl, whisk together Greek yogurt or sour cream, Dijon mustard, lemon juice, minced garlic, salt, and pepper.
  3. When potatoes are crispy and slightly cooled, toss with dressing, red onion, and chopped herbs. Serve warm, at room temperature, or chilled.

Notes

To keep potatoes crispy, store dressing separately if making ahead. Reheat leftovers in the oven or air fryer for best texture. Add bacon or pickles for fun flavor twists.