If ever you’ve longed for a potato salad that’s both impossibly crispy and bright with the flavors of fresh herbs, this Crispy Herb-Infused Potato Salad will be your new best friend. Imagine golden-crunchy potatoes, lush with a tangy, creamy dressing and flecks of dill, parsley, and scallion—this is no ordinary side dish, it’s an absolute showstopper.
Why You’ll Love This Recipe
- Ultra-Crispy Texture: Roasting the potatoes in the oven gives every bite an irresistibly golden crunch you don’t find in typical potato salads.
- Herb-Loaded Flavor: A medley of fresh dill, parsley, and scallion brings vibrant, garden-fresh flavor to every forkful.
- Creamy, Tangy Dressing: Sour cream, mayonnaise, and Dijon combine for a silky dressing with just the right hit of citrus and zip.
- Perfect for Any Occasion: This Crispy Herb-Infused Potato Salad is equally at home at a summer picnic, backyard barbecue, or holiday feast.
Ingredients You’ll Need
You only need a handful of key ingredients to make this salad truly shine. Each one brings something essential—whether it’s that creamy base, the crispy potato magic, or a burst of fresh, herby color that makes the dish stand out on any table.
- Yukon gold potatoes (3 lbs): Their buttery flavor and smooth texture make them ideal for roasting; they hold their shape and crisp up beautifully.
- Olive oil (3 tablespoons): Ensures the potatoes roast up golden and perfectly crispy without tasting greasy.
- Garlic powder (1/2 teaspoon): Adds subtle warmth and depth to the potatoes as they roast.
- Sour cream (1/2 cup): Lends richness and just enough tang to the dressing for luscious creaminess.
- Mayonnaise (1/2 cup): The indispensable creamy binder that keeps the salad silky and satisfying.
- Fresh scallions (1/4 cup, finely chopped, divided): Sharp, mild onion flavor and a flash of green for freshness.
- Fresh dill (2 tablespoons, finely chopped, divided): Herbs like dill infuse the salad with grassy, aromatic lift—use plenty!
- Fresh parsley (2 tablespoons, finely chopped, divided): Adds brightness, color, and a clean herby taste.
- Dijon mustard (1 tablespoon): For a pop of sharpness and complexity that balances all the creamy elements.
- Lemon juice (1 tablespoon): Just a bit of acidity to wake everything up at the end.
- Kosher salt and cracked black pepper: Season every element well for layers of flavor.
Variations
The joy of Crispy Herb-Infused Potato Salad is how easily it flexes to your cravings and needs. Whether you’re swapping herbs, lightening it up, or adding special touches for dietary reasons, this salad is ready for your signature spin.
- Swap the Herbs: Try fresh tarragon, chives, or basil for a new flavor profile that’s just as vibrant as the original.
- Make It Lighter: Use Greek yogurt instead of sour cream for a tangy, protein-rich twist that’s a little lighter but still creamy.
- Add a Crunchy Topping: Toss in crumbled bacon or toasted breadcrumbs for an extra layer of flavor and texture.
- Go Dairy-Free: Use your favorite vegan mayo and coconut yogurt for a delightful, plant-based version of this classic.
How to Make Crispy Herb-Infused Potato Salad
Step 1: Boil the Potatoes
Start by placing your Yukon gold potato chunks in a large stock pot filled with cold water and a generous tablespoon of salt. Bring it all to a boil, then lower the heat and simmer until the potatoes are fork-tender but not falling apart—about 12 to 16 minutes. This ensures the potatoes cook evenly and are sturdy enough for crisping later.
Step 2: Roast to Crispy Perfection
Preheat your oven to 400°F and prepare a baking sheet with foil. Gently toss the drained potatoes with olive oil, garlic powder, salt, and pepper, making sure each piece is coated. Spread the potatoes in a single layer so every surface crisps and caramelizes. Roast for about 30 minutes, flipping once, until you have deeply golden, crunchy edges.
Step 3: Mix the Herb Dressing
While your potatoes are getting irresistibly crispy, whisk together sour cream, mayonnaise, most of the chopped scallions, half of the dill and parsley, Dijon mustard, and lemon juice in a big bowl. Taste, then season generously with salt and cracked black pepper for big flavor.
Step 4: Toss and Serve
Leave the potatoes to cool down just slightly before combining with the dressing—this prevents the salad from becoming too thick or the dressing from separating. Gently fold everything together and transfer to a platter. Top with the reserved fresh scallions, dill, and parsley for a burst of color and flavor.
Pro Tips for Making Crispy Herb-Infused Potato Salad
- Choose the Right Potato: Yukon golds are perfect; waxy potatoes hold their shape and get supremely crispy, avoiding any sogginess.
- Dry Potatoes = Crispy Result: Let your boiled potatoes steam off for a few minutes after draining to shed excess moisture before roasting.
- Toss Gently, Always: Use a flexible spatula and a light hand when combining potatoes with dressing to keep every crispy edge intact.
- Dress Right Before Serving: Waiting until the last minute to mix helps maintain that coveted crunch and keeps the herbs at their peak freshness.
How to Serve Crispy Herb-Infused Potato Salad
Garnishes
Scatter an extra sprinkle of finely chopped scallions, dill, and parsley over the top for a fresh, enticing look. If you’re feeling festive, add a dusting of cracked black pepper or even a few lemon zest curls for a bright visual flourish.
Side Dishes
Crispy Herb-Infused Potato Salad is fabulous with classic picnic fare: think grilled chicken, burgers, pulled pork, or vibrant veggie skewers. It’s also a wonderful contrast to smoky barbecue dishes or light summer salads.
Creative Ways to Present
For an elevated touch, serve the salad in individual glass jars or layered on a bed of crisp lettuce leaves. Or, create a dramatic platter with piles of the potato salad down the center, surrounded by extra herbs and lemon wedges for guests to squeeze as they like.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Herb-Infused Potato Salad can be stored in an airtight container in the fridge for up to 3 days. While it’ll lose some of its freshly roasted crunch, the flavors meld beautifully overnight, making each bite even more delicious.
Freezing
Because of the creamy dressing and fresh herbs, this salad isn’t suited for freezing—the texture turns grainy and the herbs lose their vibrant flavor. It’s best enjoyed fresh or within a couple of days.
Reheating
If you want to regain a little crunch, spread leftover potatoes (before they’re mixed with dressing) on a baking sheet and heat in a hot oven for a few minutes. Once crisp, toss gently with dressing and fresh herbs as directed.
FAQs
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Can I make Crispy Herb-Infused Potato Salad ahead of time?
Absolutely! You can roast the potatoes and make the dressing up to a day in advance. Just keep them separate in the fridge and wait to combine them right before serving to keep the potatoes nice and crispy.
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What’s the best way to keep the potatoes crispy?
The secret is to toss the potatoes with dressing only when you’re ready to serve. Also, be sure to let the potatoes shed as much steam as possible after boiling and before roasting for maximum crunch.
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Can I use other types of potatoes?
Yes! While Yukon golds are ideal for their creamy texture and flavor, you can use red potatoes or baby potatoes. Avoid russets, as they tend to fall apart after boiling and roasting.
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Is this salad good served warm or cold?
Crispy Herb-Infused Potato Salad is delicious served slightly warm or at room temperature, which helps the flavors shine and gives you the best of both crunchy and creamy worlds. If you serve it cold, let it sit out for a few minutes to take off the chill before enjoying.
Final Thoughts
If you’re ready to give potato salad a seriously delicious upgrade, this Crispy Herb-Infused Potato Salad is the recipe to try. It’s easy, feels special, and is just waiting to be the most requested dish at your next gathering—so gather your herbs, roast those potatoes, and watch everyone go back for seconds!
Print
Crispy Herb Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Potato Salad recipe takes the classic potato salad to a new level with crunchy roasted potatoes and a creamy herb dressing.
Ingredients
Potatoes:
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh scallions, divided
- 2 tablespoons finely chopped fresh dill, divided
- 2 tablespoons finely chopped fresh parsley, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare Potatoes: Boil cubed potatoes in salted water until tender. Drain.
- Roast Potatoes: Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast until crispy.
- Make Dressing: Combine sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper.
- Combine: Toss roasted potatoes with dressing just before serving.
- Serve: Transfer to a dish and top with reserved scallions, dill, and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
