Irresistible Crispy Potato Salad Recipe for Summer Fun

Imagine a bowl filled with potatoes that are crispy on the outside yet tender on the inside, drizzled with a creamy dressing that makes every bite an explosion of flavor. That’s what Crispy Potato Salad is all about! It’s the perfect dish for summer picnics or cozy family dinners, where everyone gathers and fights over who gets the last scoop. hearty Mediterranean chicken soup everything bagel salad recipe perfectly paired chicken salad. For more inspiration, check out this creamy chicken pasta recipe.

Now, picture this: you’re at a barbecue, and someone asks you to bring a side dish. Instead of your usual soggy potato salad, you waltz in with this crispy delight that has everyone raving. Trust me, this recipe is not just a salad; it’s a conversation starter, a memory maker, and quite possibly the best thing since sliced bread.

I still remember the first time I made this Crispy Potato Salad for my family reunion. The looks on their faces were priceless—pure joy mixed with disbelief that potatoes could be so delightful. For more inspiration, check out this cucumber salad delight recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Small Yukon Gold Potatoes: These waxy potatoes hold their shape well when cooked, making them ideal for salads.
• Olive Oil: Extra virgin olive oil adds richness and depth; opt for high-quality for the best flavor.
• Garlic Powder: Use garlic powder to infuse your salad with flavor; it’s convenient and blends beautifully.
• Dijon Mustard: A touch of Dijon mustard gives the dressing a tangy kick that enhances the overall taste.
• Sour Cream: For creaminess, use full-fat sour cream; it makes every bite melt-in-your-mouth delicious.
• Fresh Herbs (like dill or parsley): Fresh herbs brighten the dish and add color; chop finely for better distribution.
• Salt and Pepper: Don’t skimp on seasoning; they elevate all the flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Potatoes: Start by washing about two pounds of small Yukon Gold potatoes until they shine like little golden nuggets. Cut them into halves or quarters depending on size.

Boil Until Tender: Place the cut potatoes into a large pot of salted water. Bring to a boil and cook until they’re fork-tender but not mushy—about 15 minutes should do it!

Drain and Cool Them Down: Once tender, drain the potatoes in a colander and let them cool slightly. This step prevents them from becoming too soggy while you prepare other ingredients.

Crisp Them Up!: In a large skillet over medium-high heat, add olive oil until shimmering. Toss in the cooled potatoes and sprinkle with garlic powder, salt, and pepper. Sauté until golden brown and crispy—about 10 minutes will give you that crunchy texture.

Create the Dressing: In a mixing bowl, combine sour cream, Dijon mustard, chopped fresh herbs, salt, and pepper. Whisk until smooth and creamy—a taste test here is highly encouraged!

Mix Everything Together: Gently fold your crispy potatoes into the dressing until they are well coated. Be careful not to mash them; we want crispy bites intact!

Now that you’ve got this irresistible Crispy Potato Salad ready to go, it’s time to serve! Whether at a picnic or just as a side dish at home, enjoy every crunchy bite surrounded by laughter and joy. easy kielbasa pasta dish.

Perfecting the Cooking Process

Start by boiling potatoes until fork-tender, then drain and cool them. While they cool, prepare a tangy dressing. Mix everything together once the potatoes are ready, ensuring each piece gets some of that delicious dressing.

Add Your Touch

Feel free to swap out ingredients based on your preference. Try adding crispy bacon bits for extra flavor or substitute Greek yogurt for mayonnaise for a lighter version. You can also toss in chopped herbs for a fresh kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. The salad can be enjoyed cold but can also be reheated gently if preferred. Just be careful not to overheat it!

It was the summer BBQ when my cousin brought her version of Crispy Potato Salad. Everyone raved about it, and I learned that the secret was all in how crispy she got those potatoes—definitely a game-changer!

FAQ

What type of potatoes should I use for Crispy Potato Salad?

Waxy potatoes like red or new potatoes work best for holding their shape.

Can I prepare this salad ahead of time?

Yes, you can prepare it a day in advance; just add dressing right before serving.

How do I make my potato salad creamier?

Add more mayonnaise or Greek yogurt until you reach your desired creaminess level!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Crispy Potato Salad

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• Author: mydishtoday
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Crispy Potato Salad is a delightful twist on a classic dish, combining perfectly crispy potatoes with a creamy dressing that packs a flavor punch. Perfect for summer picnics or family gatherings, this salad is sure to be the star of your table, leaving everyone craving more. It’s easy to prepare and versatile enough to serve as either a side dish or a light meal on its own. With just the right balance of textures and flavors, each bite will bring joy and satisfaction.

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Ingredients

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• 2 lbs small Yukon Gold potatoes
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 2 tsp Dijon mustard
• 1 cup full-fat sour cream
• 1/4 cup fresh herbs (dill or parsley), chopped
• Salt and pepper to taste

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Instructions

1. Wash and cut the Yukon Gold potatoes into halves or quarters.
2. Boil the potatoes in salted water for about 15 minutes until fork-tender. Drain and cool.
3. Heat olive oil in a large skillet over medium-high heat. Add cooled potatoes, sprinkle with garlic powder, salt, and pepper, then sauté until golden brown and crispy (about 10 minutes).
4. In a mixing bowl, whisk together sour cream, Dijon mustard, chopped herbs, salt, and pepper until smooth.
5. Gently fold the crispy potatoes into the dressing, ensuring they are well-coated without mashing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 250
• Sugar: 2g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg