Description
Crispy Potato Salad is a delightful twist on a classic dish, featuring golden roasted potatoes, creamy dressing, and fresh herbs. Perfect for summer gatherings or cozy nights in, this recipe promises to impress with its vibrant flavors and textures.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced
- 3 tbsp extra virgin olive oil
- 1/2 cup high-quality mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- 1/4 cup red onion, finely chopped
- Salt & pepper to taste
Instructions
- Wash and peel the potatoes if desired; cut into bite-sized pieces.
- Boil potatoes in salted water until fork-tender (10-15 minutes). Drain and cool on a baking sheet.
- Toss cooled potatoes with olive oil, salt, and pepper.
- Roast at 425°F (220°C) for 20-25 minutes until golden brown and crispy.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, red onion, and fresh herbs. Gently fold in the roasted potatoes until coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg