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Crispy Potato Salad Creamy Herb

Category: Fresh and Vibrant Salad Recipes

Crispy Yukon gold potatoes get tossed in an irresistibly creamy, tangy dressing enhanced by fresh dill, parsley, and scallions for extra brightness. Baked until golden and crunchy, the potatoes are cooled slightly before combining with the luscious dressing just before serving to keep their texture. Dijon mustard and lemon juice tie it all together, creating a flavorful side that shines at any cookout or meal. Finishing touches of reserved herbs add a beautiful, aromatic hint that elevates each bite. A refreshing, satisfying option for anyone craving a blend of crisp and creamy flavors.

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Created By Sarah
Last updated on Thu, 22 May 2025 13:10:06 GMT
A plate of potatoes with sauce on it. Save
A plate of potatoes with sauce on it. | sarahmeal.com

Crispy Potato Salad is one of those dishes that always disappears first at a barbecue or picnic. Tender Yukon Gold potatoes are baked to a golden crisp, then tossed with a creamy herb dressing that feels both fresh and indulgent. If you are looking for a side that balances comfort and brightness, this salad is sure to become a go-to.

Ingredients

  • Yukon Gold potatoes: give a buttery texture and hold their shape beautifully when baked. Choose firm potatoes with no sprouts or green spots for best flavor
  • Olive oil: coats the potatoes for a golden crisp finish. Go for extra virgin for richer taste
  • Garlic powder: adds subtle savory depth. Fresh garlic can overpower so powder brings gentle background flavor
  • Sour cream and mayonnaise: combine for that ultra creamy dressing. Use full-fat for the richest result
  • Fresh scallions dill and parsley: offer herby brightness. Always use fresh herbs for the brightest flavor and vibrant color
  • Dijon mustard: brings a welcome tang and mild heat. Choose a smooth Dijon for a creamier dressing
  • Lemon juice: sharpens and balances out the richness. Fresh squeezed is always best
  • Kosher salt and freshly cracked black pepper: season throughout and draw the herby flavors together

Step-by-Step Instructions

Boil the Potatoes:
Start by placing cut Yukon Gold potatoes in a large pot of cold water and sprinkle with a generous amount of salt. Bring to a boil on high. Once boiling drop heat to medium-high and cook until the potatoes are fork-tender with no resistance which should take about 12 to 16 minutes. Drain completely and set aside so the potatoes do not retain excess water
Crisp in the Oven:
Meanwhile heat your oven to four hundred degrees Fahrenheit and line a large baking sheet with foil to prevent sticking and encourage browning. Gently toss drained potatoes with olive oil garlic powder salt and pepper in a big bowl. Spread them out in a single layer without crowding so each piece gets crispy. Bake for around thirty minutes flipping once so all the surfaces turn golden and crisp
Prepare the Dressing:
As potatoes bake whisk together sour cream and mayonnaise in a separate large bowl. Set aside one tablespoon each of scallions dill and parsley for garnish then add the rest of the herbs to the bowl with Dijon mustard and lemon juice. Season with salt and black pepper and stir until smooth and creamy
Combine and Serve:
When potatoes come out of the oven let them cool just slightly so they stay crisp. Toss gently with dressing right before serving so they keep their texture. Move to a platter and shower with reserved herbs for a fresh finish
A plate of potatoes with a white sauce. Save
A plate of potatoes with a white sauce. | sarahmeal.com

I have always loved the way dill lifts up the flavor of potato salad. My grandma insisted no salad was complete without plenty of fresh dill and that hint of anise always reminds me of family get-togethers in her backyard.

Storage Tips

Crispy Potato Salad is best enjoyed right after tossing but you can store the potatoes and dressing separately for up to three days in the fridge. When ready to serve reheat potatoes in a hot oven for a few minutes then combine with the dressing to keep them from getting soggy.

Ingredient Substitutions

If you cannot find Yukon Gold potatoes try red potatoes or small white potatoes both will roast up beautifully. For a lighter version use Greek yogurt in place of sour cream and mayonnaise. If you do not have fresh herbs dried can work in a pinch but reduce the amount to avoid overpowering.

A plate of food with potatoes and sauce. Save
A plate of food with potatoes and sauce. | sarahmeal.com

Serving Suggestions

This salad pairs wonderfully with grilled meats burgers or sandwiches. It holds up well next to stronger flavors and also sets off roasted vegetables or beans for a vegetarian plate. For extra flair toss in capers or chopped pickles for added zest.

Common Recipe Questions

→ How do I ensure the potatoes stay crispy?

Bake the potatoes until deeply golden and toss them with the dressing just before serving to preserve their crisp texture.

→ Can I substitute other potato varieties?

Yukon gold potatoes work best for creaminess and crispness, but red potatoes or fingerlings are good alternatives.

→ What herbs add the most flavor?

Dill, parsley, and scallions bring freshness and brightness. You can also add chives for an extra oniony note.

→ Is it possible to make this dish in advance?

You can roast the potatoes ahead, but add the dressing and fresh herbs right before serving for best results.

→ What can I pair with this dish?

This flavorful side works well with grilled meats, barbecue classics, or as part of a picnic spread.

Crispy Potato Salad Creamy Herb

Crispy Yukon potatoes paired with a creamy herb dressing, perfect for summertime gatherings or casual meals.

Preparation Time
10 minutes
Cook Time
20 minutes
Total Duration
30 minutes
Created By: Sarah

Recipe Category: Salads

Level of Difficulty: Simple

Cuisine Style: American

Servings Yield: 6 Portion Size

Diet Preferences: Vegetarian-Friendly, Gluten-Free Option

What You'll Need

→ Potatoes

Ingredient 01 1.36 kg Yukon gold potatoes, cut into 5 cm pieces
Ingredient 02 1 tablespoon kosher salt, for boiling
Ingredient 03 3 tablespoons olive oil
Ingredient 04 0.5 teaspoon garlic powder
Ingredient 05 Kosher salt and freshly ground black pepper, to taste

→ Dressing

Ingredient 06 120 ml sour cream
Ingredient 07 120 ml mayonnaise
Ingredient 08 60 ml fresh scallions, finely chopped, divided
Ingredient 09 2 tablespoons fresh dill, finely chopped, divided
Ingredient 10 2 tablespoons fresh parsley, finely chopped, divided
Ingredient 11 1 tablespoon Dijon mustard
Ingredient 12 1 tablespoon freshly squeezed lemon juice
Ingredient 13 Kosher salt and freshly ground black pepper, to taste

How to Make It

Instruction 01

Place potato pieces in a large stockpot with cold water and 1 tablespoon salt. Bring to a boil over high heat, then reduce heat to medium-high and cook until tender, about 12–16 minutes. Drain well.

Instruction 02

Preheat oven to 200°C. Line a baking sheet with aluminum foil. In a bowl, toss drained potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.

Instruction 03

Spread potatoes in a single layer on the prepared baking sheet. Bake for approximately 30 minutes or until golden brown and crispy on the outside.

Instruction 04

While potatoes roast, combine sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon each of scallions, dill, and parsley for garnish. Add the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice to the bowl. Mix thoroughly and season with salt and pepper to taste.

Instruction 05

Right before serving, gently toss the hot, crispy potatoes in the dressing. Transfer to a serving dish and garnish with reserved scallions, dill, and parsley.

Additional Tips

  1. Toss potatoes with dressing just before serving to preserve their crisp texture.

Essential Tools

  • Large stock pot
  • Oven
  • Baking sheet
  • Mixing bowls
  • Knife and chopping board

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains eggs (mayonnaise) and dairy (sour cream).

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 329
  • Fat Content: 17 grams
  • Carbohydrate Content: 41 grams
  • Protein Content: 5 grams