Name: Crispy Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 2 teaspoons honey; ¼ cup red onion, finely chopped; 2 tablespoons fresh dill, chopped; 2 green onions, sliced; Optional: 4 strips cooked bacon, crumbled

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If you’re looking to shake up your side dish routine, this Crispy Potato Salad is about to become your new obsession. Imagine golden, roasted baby potatoes tossed in a creamy, tangy dressing with a hint of smoked paprika, fresh dill, and a touch of honey—it’s everything you love about classic potato salad, but with a seriously addictive crunch in every bite. Whether you serve it warm, room temp, or straight from the fridge, this dish is guaranteed to steal the spotlight at any gathering.

Crispy Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, but every ingredient plays a starring role. From the creamy base to the punchy herbs, each item brings something unique to the table, making this salad colorful, flavorful, and irresistibly crispy.

Baby potatoes (2 pounds, halved): The small size means more crispy edges and a buttery interior—perfect for roasting.
Olive oil (3 tablespoons): Helps the potatoes roast up golden and flavorful while adding richness.
Salt (1 teaspoon): Essential for bringing out all the savory flavors.
Black pepper (½ teaspoon): Adds a subtle kick and depth.
Smoked paprika (½ teaspoon): Gives a gentle smoky flavor that elevates everything.
Mayonnaise (½ cup): The creamy base of the dressing, binding everything together.
Dijon mustard (2 tablespoons): Brings tang and a little heat to balance the creaminess.
Apple cider vinegar (1 tablespoon): Adds brightness and a touch of acidity.
Honey (2 teaspoons): A hint of sweetness to round out the flavors.
Red onion (¼ cup, finely chopped): Sharp, crunchy, and colorful.
Fresh dill (2 tablespoons, chopped): Adds a fresh, herby note that screams summer.
Green onions (2, sliced): Brings mild onion flavor and a pop of green.
Optional bacon (4 strips, crumbled): For smoky, salty crunch—totally irresistible if you’re feeling indulgent!

How to Make Crispy Potato Salad

Step 1: Roast the Potatoes

Start by preheating your oven to 425°F (220°C). Toss your halved baby potatoes with olive oil, salt, black pepper, and smoked paprika until each piece is glistening and evenly coated. Spread them out cut side down on a parchment-lined baking sheet for maximum crispiness. Roast for 25–30 minutes, flipping halfway through, until they’re golden and crispy on the outside and tender inside. Let them cool just a bit so they stay crispy but won’t wilt the dressing.

Step 2: Make the Creamy Dressing

While the potatoes roast, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey in a large mixing bowl. This combo creates a creamy, tangy, slightly sweet base that’s totally crave-worthy. Stir in the chopped red onion, fresh dill, and green onions—these add crunch, color, and a burst of freshness that takes your Crispy Potato Salad to the next level.

Step 3: Toss It All Together

Once your potatoes are crispy and still a little warm, gently toss them into the bowl with the dressing and aromatics. The warm potatoes will soak up all that flavor without losing their crunch. If you’re feeling extra, fold in the crumbled bacon for a smoky-salty punch. Take a moment to admire the gorgeous mix of textures and colors—you’ve just made a show-stopping salad!

Step 4: Serve and Enjoy

This Crispy Potato Salad is delicious served warm, at room temperature, or chilled. The flavors meld and deepen as it sits, so don’t be afraid to make it a little ahead of time. Just be warned: once you sneak a taste, it’s hard to stop going back for more!

How to Serve Crispy Potato Salad

Garnishes

A sprinkle of extra fresh dill, sliced green onions, or even a dusting of smoked paprika makes the salad pop visually and adds a burst of flavor. If you’re serving guests, a little extra crumbled bacon on top never hurts.

Side Dishes

This salad pairs perfectly with grilled meats—think juicy steaks, BBQ chicken, or even salmon. For a vegetarian meal, serve it alongside grilled veggies or a big, leafy green salad for a hearty summer spread.

Creative Ways to Present

For picnics or potlucks, scoop your Crispy Potato Salad into mason jars or serve in individual cups for easy, mess-free portions. On a buffet, pile it high on a beautiful platter, garnished with lots of herbs for a rustic, inviting look.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Crispy Potato Salad in an airtight container in the fridge for up to 3 days. The flavors get even better after a rest, though the potatoes may soften a bit over time.

Freezing

Freezing isn’t recommended, as the creamy dressing and roasted potatoes can change texture once thawed. For the best eating experience, enjoy this salad fresh or from the fridge within a few days.

Reheating

If you prefer your potato salad warm, simply spread leftovers on a baking sheet and reheat in a 350°F (175°C) oven for about 10 minutes. Give it a gentle toss before serving to redistribute the dressing.

FAQs

Can I make Crispy Potato Salad ahead of time?

Absolutely! You can roast the potatoes and mix the dressing a day ahead. Store them separately, then toss together just before serving for maximum crunch.

What’s the best potato to use?

Baby potatoes are ideal because they get super crispy and hold their shape, but fingerlings or small Yukon Golds work beautifully too.

Is there a way to lighten up the dressing?

Yes! Swap some or all of the mayo for Greek yogurt. It’s creamy and tangy but lighter, and it blends perfectly with the other flavors.

Can I make this salad vegetarian?

Definitely. Just skip the bacon, and you’ll still have all the amazing flavor and texture from the herbs, onions, and crispy potatoes.

How do I keep the potatoes crispy?

For the crispiest results, let the potatoes cool slightly before tossing with the dressing, and serve the salad soon after mixing. You can also keep the potatoes and dressing separate until just before serving.

Final Thoughts

I can’t recommend this Crispy Potato Salad enough—it’s the kind of dish that turns a simple meal into something unforgettable. Give it a try, and don’t be surprised if it becomes your most-requested side at every gathering!

Crispy Potato Salad Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and crispy roasted potato salad featuring baby potatoes seasoned with smoked paprika, tossed in a creamy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar, enhanced with fresh dill, red onion, and green onions. This versatile salad can be served warm, chilled, or at room temperature, and makes a perfect side dish for summer gatherings or hearty meals.

Ingredients

Scale

Potatoes

2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

Dressing

½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons honey

Additional Ingredients

¼ cup red onion, finely chopped
2 tablespoons fresh dill, chopped
2 green onions, sliced
Optional: 4 strips cooked bacon, crumbled

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes, ensuring a crispy texture.
Prepare Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
Roast Potatoes: Spread the potatoes cut side down on a parchment-lined baking sheet. Roast in the oven for 25–30 minutes, flipping once halfway through, until golden and crispy. Let them cool slightly after roasting.
Make Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth and fully combined.
Add Fresh Ingredients: Stir the finely chopped red onion, fresh dill, and sliced green onions into the dressing mixture.
Toss with Potatoes: Add the warm roasted potatoes to the bowl with the dressing and gently toss to coat all the ingredients evenly.
Optional Bacon: If using, fold in crumbled cooked bacon to add a smoky flavor to the salad.
Serve: Serve the potato salad warm, at room temperature, or chilled according to your preference.

Notes

For a lighter version, substitute Greek yogurt for some or all of the mayonnaise to reduce calories and fat.
You can use air-fried potatoes to reduce cooking time and get a similar crispiness.
This salad pairs wonderfully with grilled meats or works well as a hearty vegetarian side dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American