Description
Crispy Potato Salad is a delightful twist on a classic dish that brings warmth and joy to any gathering. Imagine perfectly boiled baby potatoes, crispy on the outside and tender inside, coated in a creamy dressing with fresh herbs. This vibrant salad not only enhances your meal’s presentation but also bursts with flavor in every bite. Ideal for picnics, barbecues, or family dinners, Crispy Potato Salad will quickly become a favorite at your table!
Ingredients
Scale
- 1 lb baby potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup red onion (finely diced)
- Salt and pepper to taste
Instructions
- Place baby potatoes in salted water and bring to a boil. Cook until fork-tender (15-20 minutes). Drain and let cool.
- Heat olive oil in a skillet over medium heat. Add cooled potatoes and sauté until golden brown and crispy.
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, salt, pepper, and chopped herbs until smooth.
- Cut crispy potatoes into quarters and gently mix with the dressing until well-coated.
- Fold in diced red onion and adjust seasoning if necessary. Serve immediately or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg