Quick and Crispy Potato Salad Recipe
Potato salad is a classic comfort dish, but adding a crispy twist takes it to another level. This version combines golden roasted potatoes with fresh herbs and a creamy dressing. The result is a salad that is both hearty and refreshing.
It is perfect for picnics, family dinners, or as a side for grilled meats. The crisp edges of the potatoes add a satisfying texture you will love. Easy to prepare and full of flavor, it is sure to become a favorite at your table.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Baby potatoes | 2 pounds | 680 |
| Olive oil | 3 tbsp | 360 |
| Mayonnaise | ½ cup | 360 |
| Dijon mustard | 1 tbsp | 15 |
| Red onion | ½ cup chopped | 30 |
| Celery | ½ cup chopped | 8 |
| Fresh parsley | ¼ cup chopped | 5 |
| Salt and pepper | To taste | 0 |
Step by Step Preparation
Roast the potatoes
Preheat oven to 425°F, toss potatoes with olive oil, salt, and pepper, then roast until crispy.
Prepare the dressing
In a bowl, whisk mayonnaise, Dijon mustard, salt, and pepper together.
Chop the vegetables
Dice onion, celery, and parsley for freshness and crunch.
Mix potatoes and dressing
Once potatoes are cooled slightly, add them to the dressing and stir.
Add vegetables
Fold in onion, celery, and parsley until everything is well coated.
Chill before serving
Refrigerate for at least 30 minutes so the salad absorbs the dressing.
Tips for customizing the recipe
You can swap mayonnaise with Greek yogurt for a lighter version. Adding chopped pickles or capers brings a tangy punch. Smoked paprika or garlic powder can boost the depth of flavor.
If you prefer extra crunch, toss in toasted nuts or crispy bacon bits. For a fresh kick, squeeze in some lemon juice. Try mixing in hard boiled eggs for added protein.
Nutritional Information
One serving of crispy potato salad has about 250 to 300 calories. It provides a good balance of carbs, healthy fats, and a small amount of protein. Olive oil and mayonnaise add richness while vegetables give fiber.
Swapping mayonnaise with yogurt cuts calories and adds more protein. Using sweet potatoes instead of baby potatoes offers extra vitamins. The roasted method also uses less dressing than traditional boiled potato salad.
Serving Suggestion
Serve this potato salad chilled or at room temperature. It pairs well with grilled chicken, barbecue ribs, or burgers. Fresh bread or rolls also make it a complete meal.
For gatherings, garnish with parsley or chives before serving. A drizzle of olive oil or extra mustard dressing can make it stand out. Its golden crispy look makes it as appealing as it tastes.
How to store and keep fresh
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the dressing. If it feels dry, add a spoonful of mayo or yogurt.
Avoid freezing as potatoes lose their texture after thawing. For the best taste, roast fresh potatoes just before making the salad. Adding herbs at the last moment keeps them vibrant.
Conclusion
Quick and crispy potato salad is a tasty upgrade to a traditional favorite. The roasted potatoes bring crunch and flavor, while the creamy dressing ties it all together. Every bite has a mix of textures that makes it exciting.
It is simple to prepare, easy to customize, and perfect for any occasion. Once you try this twist, you will never look at potato salad the same way again. A dish that balances comfort and freshness beautifully.
FAQs
Q1. Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into bite sized pieces before roasting.
Q2. How do I make the salad lighter?
Swap mayonnaise with Greek yogurt or use less oil in roasting.
Q3. Can I serve crispy potato salad warm?
Yes, it can be enjoyed warm, but chilling enhances the flavor.
