Crispy Potato Salad – Golden, Herb-Infused & Totally Addictive Summer Side

🎉 Introduction

Step aside, mushy mayonnaise-laden potato salads—there’s a new star in town! This Crispy Potato Salad is everything a great side dish should be: crunchy, savory, fresh, and full of flavor. By roasting baby potatoes until their edges are crisp and golden, then tossing them in a zippy herb vinaigrette, you get the comfort of a classic potato salad with the excitement of something entirely new.

Perfect for BBQs, cookouts, picnics, or just an easy weeknight dinner, this recipe is naturally gluten-free, mayo-free, and endlessly adaptable. Once you try roasted potatoes in your salad, you may never go back!

🧰 Equipment Needed

• Large baking sheet
• Mixing bowls
• Cutting board and knife
• Whisk or fork
• Oven or air fryer
• Large spoon or spatula

🛒 Ingredients

🥔 For the Crispy Potatoes

• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper to taste

🥗 For the Herb Dressing

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1½ tbsp red wine vinegar (or lemon juice)
• 1 clove garlic, finely minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill or chives, chopped
• Salt and pepper to taste

🧅 Optional Add-Ins

• ¼ cup red onion, thinly sliced
• ¼ cup capers or chopped pickles
• 1 hard-boiled egg, chopped
• 2 slices bacon, cooked and crumbled
• ½ cup arugula or baby spinach

👩‍🍳 Directions

Step 1. Roast the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss halved baby potatoes in olive oil, garlic powder, paprika, salt, and pepper.
3. Spread in a single layer, cut side down, on a baking sheet.
4. Roast for 30–35 minutes, flipping once, until crispy and golden brown.
5. Let them cool for 5–10 minutes before assembling salad.

Step 2. Make the Herb Vinaigrette

1. In a small bowl, whisk together:
   • Olive oil
   • Dijon mustard
   • Red wine vinegar
   • Minced garlic
2. Stir in chopped herbs (parsley, dill, or chives).
3. Season to taste with salt and pepper.

Step 3. Assemble the Salad

1. In a large mixing bowl, combine:
   • Roasted potatoes (slightly warm or room temp)
   • Herb vinaigrette
   • Any optional mix-ins (onion, capers, bacon, etc.)
2. Gently toss to coat.
3. Taste and adjust seasoning.

Step 4. Garnish & Serve

• Transfer to a serving dish.
• Top with extra herbs or a drizzle of olive oil.
• Serve warm, at room temperature, or chilled—your call!

🍽️ Servings & Timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Best enjoyed at room temp or gently warmed in the oven at 350°F for 10 minutes.
• Freezer: Not recommended—potatoes may become mushy.

🥄 Variations

• Spicy Kick: Add crushed red pepper flakes or sliced jalapeños.
• Greek Style: Add Kalamata olives, feta, and cucumber.
• Creamy Option: Mix 1–2 tbsp Greek yogurt or sour cream into the vinaigrette.
• German-Inspired: Use grainy mustard, caramelized onions, and a splash of apple cider vinegar.
• Vegan-Friendly: It already is! Just skip any optional animal-based add-ins.

❓ 10 FAQs

1. Can I make this salad in advance?
Yes—roast the potatoes and make the dressing ahead. Combine shortly before serving for best texture.

2. Can I use regular potatoes?
Sure—Yukon golds or red potatoes work well. Just dice them into bite-size pieces.

3. Are air fryer potatoes OK for this?
Absolutely! Cook at 400°F for 15–20 minutes, shaking halfway.

4. What herbs work best?
Parsley, dill, chives, or basil are all excellent. Fresh is best!

5. Can I make this salad creamy?
Yes—add a spoonful of mayo, Greek yogurt, or crème fraîche to the dressing.

6. Will the potatoes stay crispy?
They’re crispiest fresh out of the oven, but still delicious when they cool.

7. Is this dish gluten-free?
Yes! Just ensure any mustard or vinegar used is certified GF.

8. Can I serve this warm?
Yes—it’s especially good served warm or at room temperature.

9. What proteins pair well with it?
Grilled chicken, salmon, or hard-boiled eggs complement it beautifully.

10. Can I double the recipe for a crowd?
Absolutely—just roast the potatoes on two trays to avoid overcrowding.

🏁 Conclusion

This Crispy Potato Salad is a fresh, herb-packed take on the classic that will wow every guest at your table. With roasted potatoes delivering satisfying crunch, and a zingy dressing tying everything together, this salad has the power to convert even die-hard mayo fans.

It’s simple to make, easy to love, and flexible enough for endless variations. Whether you’re bringing it to a summer potluck or serving it alongside grilled mains, this salad is bound to become a new favorite.

Adam

Crispy Potato Salad – Golden, Herb-Infused & Totally Addictive Summer Side

Step aside, mushy mayonnaise-laden potato salads—there’s a new star in town! This Crispy Potato Salad is everything a great side dish should be: crunchy, savory, fresh, and full of flavor. By roasting baby potatoes until their edges are crisp and golden, then tossing them in a zippy herb vinaigrette, you get the comfort of a classic potato salad with the excitement of something entirely new. Perfect for BBQs, cookouts, picnics, or just an easy weeknight dinner, this recipe is naturally gluten-free, mayo-free, and endlessly adaptable. Once you try roasted potatoes in your salad, you may never go back!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

🥔 For the Crispy Potatoes

• 2 lbs baby potatoes halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper to taste

🥗 For the Herb Dressing

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1½ tbsp red wine vinegar or lemon juice
• 1 clove garlic finely minced
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh dill or chives chopped
• Salt and pepper to taste

🧅 Optional Add-Ins

• ¼ cup red onion thinly sliced
• ¼ cup capers or chopped pickles
• 1 hard-boiled egg chopped
• 2 slices bacon cooked and crumbled
• ½ cup arugula or baby spinach

Equipment

• Large baking sheet
• Mixing bowls
• Cutting board and knife
• Whisk or fork
• Oven or air fryer
• Large spoon or spatula

Method

 

Step 1. Roast the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss halved baby potatoes in olive oil, garlic powder, paprika, salt, and pepper.
3. Spread in a single layer, cut side down, on a baking sheet.
4. Roast for 30–35 minutes, flipping once, until crispy and golden brown.
5. Let them cool for 5–10 minutes before assembling salad.

Step 2. Make the Herb Vinaigrette

1. In a small bowl, whisk together:
2. Olive oil
3. Dijon mustard
4. Red wine vinegar
5. Minced garlic
6. Stir in chopped herbs (parsley, dill, or chives).
7. Season to taste with salt and pepper.

Step 3. Assemble the Salad

1. In a large mixing bowl, combine:
2. Roasted potatoes (slightly warm or room temp)
3. Herb vinaigrette
4. Any optional mix-ins (onion, capers, bacon, etc.)
5. Gently toss to coat.
6. Taste and adjust seasoning.

Step 4. Garnish & Serve

1. Transfer to a serving dish.
2. Top with extra herbs or a drizzle of olive oil.
3. Serve warm, at room temperature, or chilled—your call!

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat: Best enjoyed at room temp or gently warmed in the oven at 350°F for 10 minutes.

Freezer: Not recommended—potatoes may become mushy.

🥄 Variations
Spicy Kick: Add crushed red pepper flakes or sliced jalapeños.

Greek Style: Add Kalamata olives, feta, and cucumber.

Creamy Option: Mix 1–2 tbsp Greek yogurt or sour cream into the vinaigrette.

German-Inspired: Use grainy mustard, caramelized onions, and a splash of apple cider vinegar.

Vegan-Friendly: It already is! Just skip any optional animal-based add-ins.

❓ 10 FAQs
1. Can I make this salad in advance?
Yes—roast the potatoes and make the dressing ahead. Combine shortly before serving for best texture.

2. Can I use regular potatoes?
Sure—Yukon golds or red potatoes work well. Just dice them into bite-size pieces.

3. Are air fryer potatoes OK for this?
Absolutely! Cook at 400°F for 15–20 minutes, shaking halfway.

4. What herbs work best?
Parsley, dill, chives, or basil are all excellent. Fresh is best!

5. Can I make this salad creamy?
Yes—add a spoonful of mayo, Greek yogurt, or crème fraîche to the dressing.

6. Will the potatoes stay crispy?
They’re crispiest fresh out of the oven, but still delicious when they cool.

7. Is this dish gluten-free?
Yes! Just ensure any mustard or vinegar used is certified GF.

8. Can I serve this warm?
Yes—it’s especially good served warm or at room temperature.

9. What proteins pair well with it?
Grilled chicken, salmon, or hard-boiled eggs complement it beautifully.

10. Can I double the recipe for a crowd?
Absolutely—just roast the potatoes on two trays to avoid overcrowding.

🏁 Conclusion
This Crispy Potato Salad is a fresh, herb-packed take on the classic that will wow every guest at your table. With roasted potatoes delivering satisfying crunch, and a zingy dressing tying everything together, this salad has the power to convert even die-hard mayo fans.

It’s simple to make, easy to love, and flexible enough for endless variations. Whether you’re bringing it to a summer potluck or serving it alongside grilled mains, this salad is bound to become a new favorite.