Crispy Potato Salad 

This Crispy Potato Salad reinvents the classic side by roasting Yukon Gold potatoes until golden and crunchy, then tossing them in a creamy, tangy dressing studded with scallions and fresh herbs. The contrast between crisp edges and tender interiors makes every bite satisfying and flavorful. Thanks to Dijon mustard and lemon juice, it’s bright, lively, and irresistible. Easy to prep—just boil, roast, mix—and perfect for BBQs, potlucks, or weeknight dinners. Make ahead and serve at room temperature for maximum crunch retention. A delicious twist on a familiar favorite, it’s sure to be a crowd-pleaser 

Ingredients

• 3 lbs Yukon Gold potatoes, cut into 2‑inch pieces
  
  

• 3 Tbsp olive oil
  
  

• ½ tsp garlic powder
  
  

• Kosher salt & pepper, to taste
  
  

• ½ cup sour cream
  
  

• ½ cup mayonnaise
  
  

• 1 Tbsp Dijon mustard
  
  

• 1 Tbsp lemon juice
  
  

• ¼ cup finely chopped scallions (reserve 1 Tbsp for garnish)
  
  

• 2 Tbsp fresh dill, chopped (divided)
  
  

• 2 Tbsp fresh parsley, chopped (divided)
  
  

• Extra herbs & scallions for garnish
  
  

Directions

1. Boil potatoes: Place cubed potatoes in cold salted water; bring to a boil and cook until fork‑tender, about 12–16 minutes. Drain.
   
   

2. Roast: Preheat oven to 400 °F. Toss potatoes with olive oil, garlic powder, salt, and pepper. Spread on a foil‑lined baking sheet. Bake until golden and crispy, about 30 minutes
   
   

3. Make dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, lemon juice, scallions (except reserved), dill, parsley, salt, and pepper .
   
   

4. Combine & serve: Just before serving, gently toss roasted potatoes with the dressing. Transfer to a serving dish and top with reserved scallions and herbs.
   
   

Nutrients (estimated per serving, serves 6)

• Calories: ~329 kcal
  
  

• Total Fat: ~17 g
  
  

• Carbohydrates: ~41 g
  
  

• Protein: ~5 g
  
  

• Sodium: ~96 mg
  
  

• Fiber: ~5 g
  
  

• Sugar: ~3 g