Crispy Potato Salad Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Crispy Potato Salad boils baby potatoes then smashes and roasts them golden-crisp before tossing with creamy herb dressing and crunchy veggies for textural perfection.

Ready in 1 hour, it serves 6 with shattering edges and cool yogurt tang.

Why This Recipe Works

Boil-smash-roast method maximizes crispy surface area. Greek yogurt dressing clings without sogginess. Fresh dill and cucumber provide cooling crunch. Red onion adds sharp bite. Room temp serving keeps potatoes crisp longest.

Ingredients & Prep

Potatoes:

• 2 lbs baby Yukon gold potatoes
• ¼ cup olive oil
• Salt + pepper

Dressing:

• ¾ cup Greek yogurt
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• ¼ cup fresh dill, chopped
• 2 tbsp fresh parsley, chopped

Veggies:

• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup pickle relish

Step-by-Step Instructions

1. Boil potatoes in salted water 15 minutes fork-tender; drain and cool.
2. Preheat oven 425°F. Smash potatoes flat on oiled sheet pan.
3. Drizzle olive oil; season generously. Roast 45 minutes, flipping halfway.
4. Whisk yogurt, mayo, mustard, lemon, herbs, salt.
5. Cool potatoes 10 minutes; toss with dressing and veggies. Reserve some crisps for top.

Flavor Variations

Storage Tips

Refrigerate 3 days; crisps soften but re-crisp 400°F 5 minutes.

FAQs

Soggy potatoes?
Cool completely before dressing.

Not crispy?
Hotter oven; don’t overcrowd.

Too tangy?
More mayo; less lemon.

Conclusion

Crispy Potato Salad crunch-hugs picnics textural perfection.

Crispy Potato Salad Recipe

Print Recipe

Crispy potato salad takes smashed, oven-roasted baby potatoes and tosses them with a cool, creamy dill pickle dressing and crunchy fresh veggies. It delivers all the comfort of classic potato salad with addictive golden edges and extra texture.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lb baby Yukon gold potatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup romaine lettuce finely chopped
• 1 cup dill pickles chopped
• 1/4 small red onion thinly sliced
• 2 tbsp fresh dill chopped
• Dressing:
• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp pickle juice
• 1 small garlic clove grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill

Instructions

• 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2. Boil potatoes in salted water 15–20 minutes until just fork-tender. Drain and let steam-dry 5 minutes.
• 3. Transfer potatoes to sheet. Use a glass or masher to gently smash to about 1/3 inch thick.
• 4. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper. Roast 35–45 minutes, flipping once, until deeply golden and crispy.
• 5. Meanwhile, whisk yogurt, mayo, Dijon, pickle juice, garlic, salt, pepper, and dill until smooth.
• 6. In a large bowl, combine romaine, pickles, red onion, and dill. Add most of the crispy potatoes and toss with dressing, reserving some potatoes to garnish the top.
• 7. Serve right away while potatoes are still crisp.

Notes

• Smash potatoes thin for maximum crisp.
• Let potatoes cool slightly before tossing so they stay crunchy.
• Add dressing just before serving to preserve texture.

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 3g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg

Keywords: crispy potato salad, smashed potato salad, dill pickle potato salad