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.
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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
- 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.
- 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.
- 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.
- Bake for 15 minutes. Flip each potato then bake for another 15-20 minutes or until they look golden brown and crispy.
- Make the dressing. 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.
- Garnish. Season with salt and pepper to taste and garnish with more parsley, if desired.
Serving Suggestions
- Meats: Serve the salad as a side dish alongside meats like Steak Kabobs, Honey Barbecue Boneless Chicken Wings, or Slow Cooker Barbecue Ribs.
- Salad: Pair it with a fresh green salad or fruit salad to balance the rich flavors of the potato salad.
- Sandwiches or Burgers: Enjoy with a hearty sandwich, like Slow Cooker Pulled Pork sandwiches, Sloppy Joes, or hamburgers for a satisfying meal.
- Roasted Vegetables: Serve alongside roasted vegetables or grilled corn.
- Lunch: Serve as a stand-alone light lunch with a drizzle of extra dressing or a side of fresh fruit.
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!
Email this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
Crispy Roasted Potatoes
- 2 lbs baby potatoes
- 2 tsp baking soda
- 2 tsp salt
- 2 tbsp olive oil
Potato Salad
- 1/4 cup red onion, diced
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup pickles, diced
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tsp dijon mustard
- 1/4 cup parsley, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp lemon juice
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
Did You Make This?
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Cindy
I haven’t made this recipe so this isn’t really a rating, however, I had the idea of baking my potatoes versus boiling them for Easter lunch. Looking forward to seeing how this turns out. Thanks for the recipe.
Kelley Simmons
Let me know how you make out Cindy! Thanks for trying my recipe!