Description
Crispy Potato Salad is a delightful twist on a classic dish that brings together the satisfying crunch of golden, roasted baby potatoes and a creamy, tangy dressing. Perfect for any gathering, this side dish combines fresh herbs and zesty lemon juice to create an unforgettable flavor experience. Whether served at summer cookouts or as a comforting side for dinner, this Crispy Potato Salad will become your new favorite recipe.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- ΒΌ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Preheat your oven to 400Β°F (200Β°C).
- Halve the baby potatoes and toss them with olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and crispy.
- In a large bowl, whisk together mayonnaise, lemon juice, salt, pepper, and herbs.
- Once the potatoes have cooled slightly, gently toss them with the dressing.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg