Crispy Potato Salad Creamy Herb (Print-Friendly Version)
Crispy Yukon potatoes paired with a creamy herb dressing, perfect for summertime gatherings or casual meals.
# What You'll Need:
→ Potatoes
01 -
1.36 kg Yukon gold potatoes, cut into 5 cm pieces
02 -
1 tablespoon kosher salt, for boiling
03 -
3 tablespoons olive oil
04 -
0.5 teaspoon garlic powder
05 -
Kosher salt and freshly ground black pepper, to taste
→ Dressing
06 -
120 ml sour cream
07 -
120 ml mayonnaise
08 -
60 ml fresh scallions, finely chopped, divided
09 -
2 tablespoons fresh dill, finely chopped, divided
10 -
2 tablespoons fresh parsley, finely chopped, divided
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon freshly squeezed lemon juice
13 -
Kosher salt and freshly ground black pepper, to taste
# How to Make It:
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.
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.
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.
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.
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:
01 -
Toss potatoes with dressing just before serving to preserve their crisp texture.