Description
Crispy Potato Salad is a delightful twist on the classic dish, featuring golden, crunchy potato bites coated in a tangy dressing. This easy-to-make salad is perfect for summer gatherings, adding a burst of flavor and texture to any meal. Your guests will crave this crispy sensation!
Ingredients
Scale
- 2 lbs baby potatoes
- 4 tbsp olive oil (divided)
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (fresh)
- 2 tbsp fresh parsley or dill (chopped)
- Salt and pepper to taste
Instructions
- Wash and halve the baby potatoes.
- Boil in salted water for 10-15 minutes until fork-tender. Drain and let dry for 5 minutes.
- Toss potatoes with 2 tbsp olive oil, salt, and pepper.
- Heat remaining olive oil in a skillet over medium-high heat; fry potatoes cut-side down until golden brown (5-7 minutes).
- In a bowl, mix mayonnaise, mustard, lemon juice, herbs, salt, and pepper.
- Toss crispy potatoes with the dressing in a large bowl and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg