How do I make the potatoes extra crispy when preparing crispy potato salad?

To get that irresistible crunch, start by boiling baby potatoes just until fork-tender, then dry them thoroughly. Smash them flat on a parchment-lined baking sheet and roast at 410°F (210°C) for 45–50 minutes, flipping halfway. Don’t overcrowd the pan, and be generous with olive oil. For added flavor and crispiness, sprinkle garlic powder and smoked paprika about halfway through roasting to avoid burning.

What type of dressing goes well with crispy potato salad?

The best dressing for crispy potato salad is one that balances richness and tang. A creamy blend of light sour cream, mayonnaise, Dijon mustard, and wine vinegar does the trick. Grated Parmesan adds a savory kick, while fresh dill and chopped pickles give it brightness and a little crunch to match the crispy potatoes.

What should I serve crispy potato salad with (serving suggestions)?

Crispy potato salad pairs well with grilled or roasted proteins like steak, chicken, or salmon. It’s also fantastic alongside casual favorites like BBQ ribs, burgers, or veggie skewers. Want to build a full meal around it? Try it with something like our Crockpot Loaded Steak and Potato Bake or balance the creaminess with a light dish like Sweet Potato Taco Bowl .

Can I make crispy potato salad ahead of time, and how should I store/reheat it?

Yes, you can prep crispy potato salad ahead—just store the potatoes and salad base separately. Store the dressing and chopped vegetables in the refrigerator, and place the roasted potatoes in a separate dry container lined with a paper towel to help soak up excess moisture. To reheat, pop the potatoes in the oven at 375°F (190°C) for 10–15 minutes until crisp, then gently fold them into the salad right before serving.

Crispy Potato Salad – Ultimate Crunchy Recipe You’ll Love

Name: Crispy Potato Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 lb baby potatoes; 1.5 teaspoons salt; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 4 tablespoons Parmesan cheese; ½ cup light sour cream; ½ cup mayonnaise; 1 tablespoon wine vinegar; 1.5 teaspoons Dijon mustard; ½ teaspoon black pepper; 1 cucumber; 5–6 radishes; 1 celery rib; 1 green onion; ¼ cup pickles; ¼ cup fresh dill

Description

Crispy potato salad made with golden smashed potatoes, a creamy herb dressing, and crunchy vegetables—a crowd-favorite side dish perfect for any occasion.

Ingredients

Scale

2 lb baby potatoes

1.5 teaspoons salt

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

4 tablespoons Parmesan cheese

½ cup light sour cream

½ cup mayonnaise

1 tablespoon wine vinegar

1.5 teaspoons Dijon mustard

½ teaspoon black pepper

1 cucumber

5–6 radishes

1 celery rib

1 green onion

¼ cup pickles

¼ cup fresh dill

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Instructions

1. Boil baby potatoes in salted water for 7–10 minutes, then drain.

2. Preheat oven to 410°F. Line baking sheet with parchment and oil lightly.

3. Smash boiled potatoes on tray and season. Roast for 45–50 minutes, flipping halfway.

4. In a large bowl, whisk dressing ingredients together.

5. Dice all vegetables and herbs. If needed, deseed cucumber.

6. Once potatoes are crispy, cool for 5–10 minutes.

7. Mix veggies with dressing, then gently fold in potatoes before serving.

8. Garnish with extra dill and radishes if desired.

Notes

Do not mix potatoes into dressing until ready to serve to maintain crispiness.

Potatoes can be roasted a day ahead and reheated in the oven before assembling.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 640mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg