Description
A delicious and refreshing Crispy Potato Salad featuring oven-roasted baby potatoes tossed in a zesty lemon-mayo dressing with fresh herbs. Perfect for a side dish or picnic, this salad combines crispy roasted textures with creamy tangy flavors in a quick and easy recipe.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper to taste
Dressing
- ¼ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes to crispy perfection.
- Prepare Potatoes: Halve the baby potatoes and toss them with olive oil, salt, and pepper until evenly coated. Spread them out on a parchment-lined baking sheet in a single layer.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, turning once if desired, until they are golden brown and crispy on the outside.
- Make Dressing: While the potatoes roast, whisk together mayonnaise, lemon juice, chopped fresh parsley or dill, salt, and pepper in a large bowl until smooth and well combined.
- Toss Potatoes with Dressing: After the potatoes have cooled slightly, gently fold them into the dressing mixing carefully to coat each piece without breaking them apart.
- Chill Salad: Place the dressed potato salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Use baby potatoes for the best texture and roasting results.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Fresh herbs like parsley or dill add brightness, but feel free to experiment with chives or tarragon.
- Make sure to spread potatoes in a single layer to help them crisp properly in the oven.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
