Crispy Potato Salad Recipe
(A Story from My Kitchen with a Recipe You’ll Want on Repeat)
Let me tell you a little secret—this crispy potato salad isn’t just another “side dish.” Nope. It’s the main character at every summer gathering, birthday BBQ, and honestly, Tuesday lunch when you just need something special to lift your mood.
This salad is like if your favorite mashed potatoes met your sassiest potato chips and decided to crash your cookout in the tastiest way possible. And the best part? It’s low-effort, high-reward—just the kind of dish I adore sharing here on Craze Recipe.
When I first tested this recipe, I was in a rush prepping for a family dinner. My husband loves crispy potatoes. My kids won’t touch anything with “mayo” in the name unless it’s disguised. But that night? No leftovers. Just smiles and second helpings.
Let’s dive into this golden, garlicky bowl of creamy, crunchy joy. And don’t worry—I’ll walk you through every step like you’re right here with me in the kitchen.
Why You’ll Love This Crispy Potato Salad
- It’s the ultimate mix of crispy, creamy, and tangy.
- Perfect make-ahead option for stress-free gatherings.
- Versatile for any season—BBQs in summer or cozy roast dinners in winter.
- Loved by adults and picky eaters alike.
Check out this easy side dish idea too: Creamy Chicken Pasta with Veggies
Ingredients You’ll Need (Nothing Fancy!)
For the Crispy Potatoes:
- 2 lb baby potatoes (the smallest you can find!)
- 1.5 teaspoons salt
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Creamy Dreamy Dressing:
- 4 tablespoons Parmesan cheese (grated)
- ½ cup light sour cream
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1.5 teaspoons Dijon mustard
- ½ teaspoon black pepper
For the Fresh Salad Base:
- 1 cucumber, diced
- 5-6 radishes, sliced into quarters
- 1 celery rib, finely diced
- 1 green onion, finely chopped
- ¼ cup gherkins or pickles, chopped
- ¼ cup fresh dill, chopped
Let’s Make It!
Step-by-Step Directions:
- Pre-boil the Potatoes:
Toss your baby potatoes (skin on!) into a pot with cold water and 1 tsp salt. Boil until fork-tender—about 7-10 minutes. Drain and let them cool slightly. - Smash & Roast:
Preheat oven to 410°F (210°C). Line a baking tray with parchment paper and lightly oil it. Place potatoes with space between, smash gently with the bottom of a glass, brush with olive oil, and season with garlic powder + paprika. Roast for 45-50 minutes, flipping halfway.
- Whip Up the Dressing:
In a big bowl, whisk together sour cream, mayo, Parmesan, vinegar, mustard, and pepper until smooth and irresistible. - Chop and Toss the Veggies:
Dice cucumber, radish, celery, onion, gherkins, and dill. Scoop out the cucumber seeds if they’re watery.
- Assemble with Love:
Mix chopped veggies into the dressing. Gently fold in HALF the crispy potatoes—save the rest for topping. Garnish with extra radish and dill for flair!
Want another easy, crowd-pleasing Sausage Green Bean Potato Casserole? or Cheesy Chive Potato Bakes That Tastes Like Home
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Crispy Potato Salad
- Total Time: 70 minutes
- Yield: 1 large salad bowl 1x
Description
This crispy potato salad is not your average side—it’s a golden, garlicky, flavor-packed hero that brings crunch, creaminess, and comfort to every bite. Inspired by backyard BBQs and cozy Sunday dinners, this dish is a crowd-pleaser with a mix of roasted baby potatoes, fresh crunchy veggies, and a tangy, cheesy dressing. Whether you’re serving it at a summer cookout or a quiet lunch, this recipe is guaranteed to bring smiles and second helpings.
Ingredients
For the Crispy Potatoes:
2 lb baby potatoes (the smallest you can find)
1.5 teaspoons salt
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the Creamy Dressing:
4 tablespoons Parmesan cheese, grated
½ cup light sour cream
½ cup mayonnaise
1 tablespoon white wine vinegar
1.5 teaspoons Dijon mustard
½ teaspoon black pepper
For the Salad Base:
1 cucumber, diced (scoop out seeds if watery)
5–6 radishes, quartered
1 celery rib, finely diced
1 green onion, finely chopped
¼ cup gherkins or pickles, chopped
¼ cup fresh dill, chopped
Instructions
Pre-boil the Potatoes:
Place baby potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 7–10 minutes, until fork-tender. Drain and cool slightly.Smash & Roast:
Preheat oven to 410°F (210°C). Line a baking tray with parchment paper and lightly oil it. Arrange potatoes with space between them, gently smash with the bottom of a glass, brush with olive oil, and sprinkle with garlic powder and smoked paprika. Roast for 45–50 minutes, flipping halfway through, until crispy.Make the Dressing:
In a large bowl, whisk together sour cream, mayonnaise, Parmesan, vinegar, Dijon mustard, and black pepper until smooth and creamy.Chop the Veggies:
Dice cucumber, radishes, celery, green onion, gherkins, and dill. Set aside.Assemble the Salad:
Fold chopped veggies into the dressing. Gently mix in HALF of the crispy potatoes. Use the remaining potatoes as a crunchy topping just before serving.Garnish and Serve:
Top with extra radish slices and fresh dill for a pretty, flavorful finish. Serve immediately for best texture!
Notes
Don’t crowd the baking tray: Potatoes need space to crisp up properly.
Make-ahead tip: You can roast the potatoes and prep the dressing/veggies ahead. Mix just before serving to keep the potatoes crunchy.
Dairy-free or vegan? Swap mayo and sour cream with plant-based alternatives or Greek yogurt.
Reheating: Re-crisp leftover potatoes in the oven or air fryer before mixing with the salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 4–6 servings
- Calories: 320 kcal per serving
- Sugar: 320 kcal per serving
- Sodium: (Optional – add if known)
- Fat: 6g
- Saturated Fat: (Optional)
- Unsaturated Fat: (Optional)
- Trans Fat: (Optional)
- Carbohydrates: 28g
- Fiber: (Optional)
- Protein: 6g
- Cholesterol: (Optional)
💡 Tips From My Kitchen (a.k.a. Lessons Learned the Hard Way)
- Don’t crowd the pan. Potatoes need space to get that restaurant-level crisp.
- Use parchment paper! Trust me—it’s the difference between crispy and soggy.
- Prep like a pro: You can roast the potatoes, make the dressing, and chop veggies ahead of time—just don’t mix until serving.
- Garlic powder drama: Sprinkle it halfway through roasting to avoid burning. Learned this one the smoky way.
🧑🍳 Real Talk from Hanna
I first made this salad for a backyard BBQ with my in-laws. I was nervous (because in-laws), but my mother-in-law asked for seconds and the recipe. That’s when I knew I had a keeper.
This recipe feels like a cozy Sunday wrapped in a bowl—it’s nostalgic, comforting, and has just the right amount of sass. Much like my grandma’s potato dish, only updated with a crispy twist!
FAQs About This Crispy Potato Salad
Can I make this ahead of time?
Yes! Roast the potatoes and prep the dressing/veggies ahead. Just don’t mix until go-time.
How do I keep the potatoes crispy?
Store them separately and fold them into the salad just before serving.
Can I substitute the mayo or sour cream?
Totally. Greek yogurt or vegan mayo both work great.
What’s the best way to reheat leftovers?
Toss the potatoes back in the oven or air fryer for a few minutes. The rest is best cold!
One Last Bite…
This crispy potato salad is everything—texture, flavor, and feel-good vibes. It’s the kind of dish that turns everyday moments into memory-makers. Whether you’re feeding a crew or just treating yourself, this salad brings the crunch, the comfort, and the creamy delight.
Ready to make your new favorite side dish? Let’s cook it together—because delicious should never be complicated.
And hey, if you loved this, Discover great ideas like our Easy Summer Pasta Salad!
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Potato Lovers
