Are you ready to elevate your salad game? Look no further than this Crispy Potato Salad a delightful fusion of textures and flavors that will leave your taste buds craving more. Imagine perfectly roasted potatoes, golden and crispy on the outside, yet soft and creamy inside, all tossed together in a rich and tangy dressing that ties everything together beautifully. This dish not only makes for a delicious side but is also versatile enough to shine at picnics, barbecues, and family gatherings. Whether you’re a potato lover or simply looking to impress your guests with a gourmet touch, this Crispy Potato Salad is the perfect addition to your culinary repertoire. Let’s dive into the ingredients and steps to create this mouthwatering masterpiece!
Ingredients
For the Crispy Potatoes:
- 2 pounds small to medium potatoes
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
For the Dressing:
- 1 cup plain yogurt
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon vinegar (white or apple cider)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Additional Ingredients:
- 1 cucumber, diced
- 1 small onion, finely chopped
Instructions
Step 1: Preheat the Oven
Preheat the oven to 220 degrees Celsius (about 425 degrees Fahrenheit). Line a large baking sheet with parchment paper.
Step 2: Boil the Potatoes
In a large pot, bring water to a boil and add the potatoes. Boil for 7 minutes or until the potatoes are tender but not fully cooked.
Step 3: Drain and Transfer
Carefully drain the potatoes and transfer them to the prepared baking sheet.
Step 4: Flatten and Season
Using a flat-bottomed cup, gently press down on each potato to flatten it. Brush the tops with olive oil and season with salt and black pepper to taste.
Step 5: Roast the Potatoes
Place the baking sheet in the preheated oven and roast the potatoes for 50 minutes to 1 hour, or until they are golden brown and crispy.
Step 6: Prepare the Dressing
While the potatoes are roasting, whisk together the yogurt, sour cream, mayonnaise, Dijon mustard, lemon juice, vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper to taste in a bowl.
Step 7: Combine Ingredients
Once the potatoes are roasted and have cooled, place them in a large mixing bowl. Add the diced cucumber and finely chopped onion. Pour the dressing over the potatoes and gently mix to combine.
Step 8: Serve
Garnish the salad with additional dill and a sprinkle of black pepper if desired. Serve immediately or refrigerate until ready to serve.
