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)