Description

Crispy Potato Salad transforms the comfort of classic potato salad with golden roasted potatoes, crunchy veggies, and a bright, tangy herb dressing. It’s a textural dream and a perfect addition to barbecues, picnics, or weeknight meals.

Ingredients

2 lbs small Yukon gold or red potatoes, cut into bite-sized pieces
2 tbsp olive oil
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 celery stalks, finely diced
1/4 small red onion, finely diced
1/4 cup fresh parsley or dill, chopped

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Instructions

Preheat oven to 425°F (220°C). Toss chopped potatoes with olive oil, salt, and pepper. Spread on a lined baking sheet and roast 25–35 minutes, tossing once, until golden and crispy. Let cool slightly.
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Add diced celery and red onion to the dressing. Stir to combine.
Gently fold in roasted potatoes while still warm. Add chopped herbs and fold again.
Chill for at least 30 minutes before serving. Serve cold or at room temperature with extra herbs and lemon zest if desired.

Notes

Chill components separately for make-ahead convenience; combine before serving.
Try adding chopped chives, dill, or tarragon for a unique flavor twist.
Skip mayo and use a lemony vinaigrette for a lighter version.