How do I choose the perfect Yukon gold potatoes for my crispy potato salad?

Absolutely! Look for Yukon gold potatoes that are firm with smooth, unblemished skin. Stay away from any with dark spots or shriveling. The ideal potatoes should feel heavy for their size, indicating moisture and freshness.

How should I store leftover crispy potato salad?

To keep your crispy potato salad fresh, store it in an airtight container in the refrigerator. It should last for up to 3 days. If you notice any moisture, gently toss the salad before serving again to revive its texture!

Can I freeze crispy potato salad?

Yes, you can freeze it! While it's best enjoyed fresh for optimal texture, you can portion it into airtight containers and freeze it for up to 1 month. When ready to eat, thaw in the refrigerator overnight and reheat in the oven to maintain crispiness.

What should I do if my potatoes get mushy while boiling?

Not to worry! If you've accidentally over-boiled your potatoes, next time cut them into uniform 2-inch pieces and start checking for tenderness at the 12-minute mark. They should be fork-tender but not falling apart before roasting.

Can my pets eat crispy potato salad?

While plain, cooked potatoes are generally safe for pets, the other ingredients in your crispy potato salad—like mayonnaise and garlic—can be harmful. It’s best to keep this delicious dish for human enjoyment only.

How can I ensure that my crispy potato salad maintains its crunch?

For the best results, mix the dressing with the roasted potatoes just before serving. This will help prevent the potatoes from getting soggy. Additionally, avoid covering the salad with plastic wrap too tightly, as it can trap moisture and dampen that delightful crispiness!

Ultimate Crispy Potato Salad: A Delicious Baked Side Dish

Name: Crispy Potato Salad: The Best Baked Side Dish for BBQs
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds Yukon gold potatoes; 3 tablespoons olive oil; 1 tablespoon kosher salt; 1 teaspoon black pepper (freshly cracked); 1 teaspoon garlic powder; 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons lemon juice; 4 fresh scallions (divided); 1/4 cup fresh dill (divided); 1/4 cup fresh parsley (divided)

Description

I still remember the first summer cookout I hosted, anxious as I watched friends gather and the grill sizzle. As I hurriedly prepared sides, I wanted something that would elevate the usual spread. That’s when I stumbled upon a delightful twist on a classic: Crispy Potato Salad. Imagine fluffy, golden Yukon gold potatoes, baked to a perfect crisp and then tossed in a creamy, herb-infused dressing. The moment I served it, everyone was raving about that satisfying crunch paired with vibrant flavors.

Ingredients

Scale

2 pounds Yukon gold potatoes
3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper (freshly cracked)
1 teaspoon garlic powder
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
4 fresh scallions (divided)
1/4 cup fresh dill (divided)
1/4 cup fresh parsley (divided)

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Instructions

Start by boiling the Yukon gold potatoes to achieve that perfect fluffy interior. Place the cubed potatoes into a large pot and cover them with cold water, adding 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce to medium-high and simmer until the potatoes are tender, which should take about 12 to 16 minutes. Drain the potatoes and set them aside to cool slightly.
Next, preheat your oven to 400°F (200°C). In a large bowl, toss the drained potatoes with olive oil, garlic powder, and freshly cracked black pepper. Spread the potatoes evenly on a baking sheet and roast them for about 30 minutes, flipping halfway through to ensure even cooking.
While the potatoes are roasting, combine the sour cream and mayonnaise in a mixing bowl. Stir in the Dijon mustard, lemon juice, and a hint of salt and pepper. Toss in the chopped scallions, fresh dill, and parsley. Blend everything well until creamy.
Once the potatoes are roasted, place them into a large serving bowl and toss them with the creamy dressing until all pieces are coated.
Garnish with reserved scallions, dill, and parsley before serving warm or at room temperature.

Notes

Potato Perfection: Ensure you use Yukon gold potatoes for the best texture.
Don’t Rush Boiling: Avoid over-boiling to keep potatoes intact.
Uniform Sizes: Cut potatoes into similar-sized pieces for even cooking.
Season Generously: Use ample salt while boiling and roasting.
Timely Tossing: Mix dressing with potatoes just before serving to maintain crunch.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg