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Crispy Roasted Potato Salad
This Crispy Roasted Potato Salad is a delicious twist on the classic potato salad! The potatoes are roasted to perfection to add a little crunch to the creamy blend of sour cream, mayonnaise, Dijon mustard, and pickles. It’s the perfect side to complete any meal!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- oven
- baking sheet
- bowl
📝 Preparation Steps
1
Add potatoes to a large pot and cover with water.Sprinkle in salt and baking soda. Bring to a boil then reduce to a simmer and cook uncovered for ⏱️ 15 minutes.
salt2 tsptsp salt1/2baking soda2 tsp
2
Drain the potatoes and give them a couple good shakes. Let them sit in the colander for a couple of minutes to make sure all the water drains.Meanwhile preheat oven to 425°F.
3
Transfer the potatoes to a baking sheet and drizzle with olive oil, salt and pepper. Using a small jar or cup, smash each potato to flatten it.
olive oil2 tbspsalt2 tsptsp salt1/2
4
Bake for ⏱️ 15 minutes. Flip each potato then bake for another ⏱️ 15-20 minutes or until they look golden brown and crispy.
5
Meanwhile add mayonnaise, sour cream, mustard, red onion, pickles, parsley, lemon juice, and spices to a large bowl. Stir to combine.
lemon juice2 tsp
6
Add in crispy potatoes and toss gently to coat.
7
Season with salt and pepper to taste and garnish with more parsley, if desired.
salt2 tsptsp salt1/2
Nutrition Facts
calories
248 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
1474 mg
protein Content
4 g
trans Fat Content
0.02 g
cholesterol Content
10 mg
carbohydrate Content
28 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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