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!
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