Crispy Potato Salad
A delightful twist on classic potato salad featuring roasted potatoes for a crispy texture, mixed with creamy dressing and crunchy vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds small potatoes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 cup chopped crunchy vegetables (e.g., bell peppers or cucumbers)
- 1/2 cup chopped onions
- 2 tablespoons fresh dill
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the small potatoes by rinsing and scrubbing them clean.
- Season the potatoes with olive oil, salt, and pepper, then roast them for 25-30 minutes.
- Mix the mayonnaise, sour cream, Parmesan, and dill in a bowl.
- Chop the selected crunchy vegetables and onions.
- Combine the roasted potatoes with the creamy mixture and chopped vegetables.
- Taste and adjust the seasoning as needed.
- Chill the potato salad for at least 30 minutes before serving or serve immediately.
Notes
For a healthier twist, you can substitute Greek yogurt for mayonnaise. This salad tastes even better when it sits for a while to meld flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, crispy salad, summer side dish, roasted potatoes, creamy dressing