– **Title**: Crispy Potato Salad
– **Ingredients**:
– 2 pounds small potatoes (such as baby Yukon gold or red potatoes)
– 1/4 cup olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1 cup diced pickles
– 1/2 red onion, finely chopped
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/4 cup fresh parsley, chopped
– Optional: 1/4 cup crispy bacon bits (for added crunch)
– **Instructions**:
1. Preheat the oven to 425°F (220°C).
2. Wash the potatoes thoroughly and cut them in half or quarters, depending on their size.
3. In a large mixing bowl, toss the potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until well-coated.
4. Spread the seasoned potatoes in a single layer on a baking sheet.
5. Roast the potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Once roasted, remove the potatoes from the oven and let them cool slightly.
7. In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and chopped parsley. Mix well to create the dressing.
8. Add the crispy potatoes, diced pickles, red onion, and bacon bits (if using) to the bowl with the dressing. Gently mix to combine.
9. Serve the potato salad warm or at room temperature garnished with additional parsley, if desired. Enjoy!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for a crispy salad because they hold their shape well. If you can’t find baby potatoes, fingerling potatoes work great too. Just adjust the cooking time based on their size.
Olive Oil: Olive oil adds richness to the roasted potatoes. You can use canola oil or avocado oil if you prefer a neutral flavor. Just ensure it’s high-quality for the best results.
Sour Cream: This gives creaminess to the dressing. If you’re looking for a lighter option, Greek yogurt is a fantastic substitute. It adds tanginess and is lower in fat!
Dijon Mustard: It adds a nice kick to the dressing. If you want something milder, try yellow mustard. If you’re avoiding mustard altogether, just skip it; the salad will still be tasty.
Fresh Dill: Dill brings a fresh flavor; however, if you don’t have it, try substituting with fresh parsley or chives. Both can provide a different yet delicious taste.
How Can I Get My Potatoes Extra Crispy?
Achieving perfectly crispy potatoes is all about preparation and cooking technique. To get the best texture, follow these steps:
- Proper Drying: After washing the baby potatoes, make sure they’re completely dry. Moisture can prevent them from getting crispy.
- Coating Evenly: Toss the potatoes with olive oil, salt, and pepper until they’re evenly coated. This ensures that every piece gets that crispy goodness.
- Spreading Them Out: Lay the potatoes in a single layer on the baking sheet. Overcrowding can trap steam, leading to sogginess. Give them space!
- Flipping Halfway: Don’t forget to flip the potatoes halfway through cooking. This helps them brown evenly on all sides.
How to Make Crispy Potato Salad?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper, to taste
For the Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh dill, chopped
- 2 green onions, sliced
- Fresh parsley, chopped (for garnish)
- Black pepper, for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 30-35 minutes to cook, making a total of around 45-50 minutes. You’ll spend a bit of time washing and chopping the potatoes, mixing the dressing, and roasting those tasty potatoes to perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is the perfect temperature to get those potatoes crispy!
2. Prepare the Potatoes:
Next, wash and dry the baby potatoes thoroughly. Cut them in half or quarters, depending on their size. Smaller pieces will roast quicker, so try to keep them uniform for even cooking.
3. Toss with Oil and Seasoning:
In a large bowl, toss the cut potatoes with olive oil, salt, and pepper. Make sure each potato piece is nicely coated with oil and seasoning to enhance the flavor.
4. Roast the Potatoes:
Spread the seasoned potatoes in a single layer on a baking sheet. Roast them in the oven for about 30-35 minutes. Remember to flip them halfway through to ensure they become golden brown and crispy on all sides!
5. Make the Dressing:
While your potatoes are roasting, let’s prepare the dressing! In a mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, and sliced green onions. Mix them together until everything is well combined and smooth.
6. Combine and Toss:
Once the potatoes are done roasting, let them cool slightly for about 5 minutes. In a large mixing bowl, combine the crispy potatoes with the dressing. Gently toss everything together ensuring each potato is well coated in that delicious dressing.
7. Garnish and Serve:
Transfer your tasty potato salad to a serving platter. Sprinkle chopped parsley and some black pepper on top for a lovely finish. You can serve it warm or at room temperature—whichever you prefer. Enjoy your crispy potato salad!
Can I Use Regular Potatoes Instead of Baby Potatoes?
Absolutely! You can use regular potatoes, but be sure to cut them into smaller, even-sized pieces to ensure they cook evenly. Just keep an eye on the roasting time, as larger pieces may take a bit longer to become golden and crispy.
How Can I Make This Recipe Lighter?
If you want to reduce the calories, you can substitute Greek yogurt for sour cream and use light mayonnaise. This will still give you a creamy texture while cutting down on fat. Feel free to mix in some extra herbs for flavor, too!
What’s the Best Way to Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the salad seems a bit dry after chilling, mix in a splash of additional sour cream or mayonnaise before serving again to refresh it.
Can I Make This Potato Salad Ahead of Time?
Yes! You can roast the potatoes a day in advance. Just store them in an airtight container in the fridge. When you’re ready to serve, toss them with the dressing while they’re still a little warm to enhance the flavors!
