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!

Love potato salad? You’ll also want to try my Instant Pot Potato Salad and Warm German Potato Salad.

A close up view of Crispy Roasted Potato Salad in a white mixing bowl.

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    Before you get started / Kelley’s tips

    • Don’t skip the baking soda. Boiling the potatoes with baking soda gives them nice, crispy edges.
    • Shake the potatoes in the colander after draining. Give them a good shake to roughen up the edges, which helps them get that extra crispiness when baked.
    • Add extra herbs or bacon. If you’re a flavor fiend, sprinkle in some crumbled bacon or extra fresh herbs like dill or chives!

    Ingredients Needed

    • Baby Potatoes: Once roasted, the baby potatoes have the perfect balance of tenderness inside and crispiness on the outside.
    • Baking Soda: The soda creates extra crispy edges on the potatoes when they’re roasted.
    • Red Onion: Adds a bit of sharp flavor and crunch.
    • Seasonings: I add salt, pepper, paprika, garlic powder and onion powder!
    • Pickles: Brings a tangy, briny contrast to the dressing.
    • Sour Cream: Adds creaminess and a mild tang to balance the richness of the mayo.
    • Mayonnaise: Provides a rich, creamy texture to the dressing and binds everything together.
    • Dijon Mustard: Adds so much flavor to the pasta salad!
    • Lemon Juice: Adds a touch of zestiness and gives the salad a refreshing finish.

    How to Make Crispy Roasted Potato Salad

    1. Boil the potatoes. 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.
    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.
    1. Flatten the potatoes. 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.
    2. Bake for 15 minutes. Flip each potato then bake for another 15-20 minutes or until they look golden brown and crispy.
    1. Make the dressing. Meanwhile add mayonnaise, sour cream, mustard, red onion, pickles, parsley, lemon juice, and spices to a large bowl. Stir to combine.
    Dressing ingredients in a white mixing bowl.
    1. Add in crispy potatoes and toss gently to coat.
    2. Garnish. Season with salt and pepper to taste and garnish with more parsley, if desired.

    Serving Suggestions

    Frequently Asked Questions

    Can I use regular potatoes instead of baby potatoes?

    Yes, regular potatoes will work just fine, but baby potatoes are better because of their size and texture. If you do use larger potatoes, cut them into smaller, bite-sized pieces before cooking them.

    Can I make this potato salad ahead of time?

    Yes! Just roast the potatoes ahead of time and store them in the fridge. Toss them with the dressing right before serving to keep them nice and crispy.

    How do I store leftover potato salad?

    Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. The potatoes will soften slightly, but the salad will still be delicious!

    Can I make this recipe dairy-free?

    Absolutely! Substitute the sour cream and mayonnaise with dairy-free versions, such as vegan mayo and non-dairy sour cream.

    Close up of roasted potato salad on a white plate with a gold fork.

    More Salad Recipes to Try

    Recipe

    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!
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Serves 6 servings

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Crispy Roasted Potatoes

      Potato Salad

      Instructions

      • 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.
      • 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.
      • 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.
      • Bake for 15 minutes. Flip each potato then bake for another 15-20 minutes or until they look golden brown and crispy.
      • Meanwhile add mayonnaise, sour cream, mustard, red onion, pickles, parsley, lemon juice, and spices to a large bowl. Stir to combine.
      • Add in crispy potatoes and toss gently to coat.
      • Season with salt and pepper to taste and garnish with more parsley, if desired.

      Nutrition Information

      Calories: 248kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 10mgSodium: 1474mgPotassium: 693mgFiber: 4gSugar: 2gVitamin A: 333IUVitamin C: 35mgCalcium: 40mgIron: 1mg

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