Description
Crispy Potato Salad is a vibrant side dish that combines tender, golden-brown baby potatoes with fresh vegetables and a zesty dressing. This delightful salad brings together the essence of summer barbecues, offering a satisfying crunch and beautiful presentation perfect for gatherings or picnics. Whip it up easily to impress your guests with its incredible flavor and texture!
Ingredients
Scale
- 1.5 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley or chives, chopped
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. Wash and halve the baby potatoes, then toss them in olive oil, salt, and pepper until well-coated.
- 3. Spread the potatoes on the baking sheet and roast for 25-30 minutes until golden brown and crispy, shaking halfway through.
- 4. While roasting, prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, and salt in a bowl.
- 5. Once the potatoes are done, let them cool slightly before mixing them in a large bowl with red onion and herbs. Drizzle with dressing and toss gently.
- 6. Serve immediately or refrigerate for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg