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Crispy Potato Salad Recipe
Ben Carraoli

Crispy Potato Salad Recipe

I’ve always loved potato salad, but after making this crispy potato salad, I realized how a little crunch can completely transform a classic dish. The combination of golden, crispy potatoes with a creamy, herb-filled dressing blew me away. Every bite is a perfect balance of texture and flavor. I can easily see serving this at a family dinner or a summer barbecue.
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Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs 0.91 kg baby potatoes, scrubbed – small potatoes cook faster and crisp nicely
  • 1 tbsp olive oil – helps the potatoes brown evenly
  • Salt and pepper to taste – I like to season generously for extra flavor
  • 3/4 cup 150 g Greek yogurt – gives creaminess without overpowering the potatoes
  • 1/2 cup 112 g mayonnaise – I use Kewpie mayo for a smoother taste
  • 2 tsp Dijon mustard – adds tangy depth
  • 1/2 large lemon juiced – brightens the flavors
  • 2 tsp red wine vinegar – balances the richness
  • 1 large garlic clove minced – fresh garlic works best
  • 1/4 cup 12 g fresh dill, chopped – don’t substitute with dried if possible
  • 1/4 cup 15 g fresh parsley, chopped – adds color and freshness
  • 1 medium cucumber seeded and finely chopped – prevents watery salad
  • 1 shallot finely chopped – for mild onion flavor

Method
 

  1. Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment. Boil the baby potatoes for about 7 minutes until fork-tender. This ensures the inside stays soft while roasting.
  2. Once boiled, drain the potatoes and transfer them to the baking sheet. Use a glass or masher to gently flatten them, then brush with olive oil and sprinkle with salt and pepper. Roast for 50 minutes to 1 hour until golden and crispy, flipping halfway if needed.
  3. While the potatoes roast, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, minced garlic, dill, parsley, salt, and pepper in a bowl. Fold in the cucumber and shallot, then refrigerate to let the flavors meld.
  4. Let the roasted potatoes cool for 5 minutes, then gently fold them into the chilled dressing. Garnish with reserved crispy potato bits, extra dill, and freshly cracked black pepper. Serve immediately or chill for later.

Notes

  • I always save some crispy bits from the baking sheet as a garnish; they add crunch and look beautiful.
  • Taste your dressing and adjust lemon or vinegar to get the perfect tang.
  • I find using baby potatoes gives the best texture, but Yukon Gold works if you prefer larger pieces.
  • Make sure the cucumber is seeded; otherwise, it can make the salad watery.