Description

This Crispy Potato Salad is a game-changer! Roasted baby potatoes bring the crunch, while a creamy, tangy dressing packed with herbs, garlic, and smoky paprika ties everything together. Perfect served warm or cold for potlucks, BBQs, or an elevated side dish at dinner.

Ingredients

For the crispy potatoes:
1.5 lbs baby potatoes, halved
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

For the creamy dressing:
⅓ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
¼ teaspoon smoked paprika
1 small clove garlic, minced
Salt and pepper, to taste

Toss-ins:
2 tablespoons chopped dill or parsley
2 tablespoons chopped red onion or scallions
1–2 chopped boiled eggs (optional)
2 tablespoons chopped pickles or relish

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Instructions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Arrange them cut side down on a baking sheet and roast for 25–30 minutes or until golden and crisp.
While the potatoes roast, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, smoked paprika, minced garlic, salt, and pepper in a large bowl.
Once potatoes are crispy and slightly cooled (about 10 minutes), gently toss them in the dressing.
Fold in chopped herbs, onions, eggs (if using), and pickles or relish.

Serve immediately for a warm salad or refrigerate and serve cold.

Notes

Use Greek yogurt for a lighter version.
Optional boiled eggs add protein and richness.
Tastes even better the next day after chilling.
Perfect as a BBQ side, picnic salad, or potluck favorite.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American