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Crispy Potato Salad

Crispy Potato Salad: The Best Baked Side Dish for BBQs

  • Author: Rauz Karoline
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Once the potatoes are roasted, place them into a large serving bowl and toss them with the creamy dressing until all pieces are coated.
  5. 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

Keywords: Crispy Potato Salad, Baked Side Dish, BBQ

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Recipe

Find it online: https://recipecrown.com/crispy-potato-salad/