Crispy Potato Salad

Ingredients

• 1.5 lb Baby Potatoes (keep skins on for texture; wash thoroughly)
• 2 tbsp Olive Oil (neutral oil works as well)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground if possible)
• 3 tbsp Mayonnaise
• 1 tbsp Sour Cream
• 2 stalks Spring Onion (sliced thinly)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Fresh Chives (chopped)
• 0.5 tsp Dijon Mustard
• 1 clove Garlic Clove (grated)
• 1 tbsp Lemon Juice (juice of half a lemon)

Instructions

1. Prepare Potatoes

   Wash the baby potatoes, place them in a saucepan, and cover with cold water.

   Time: PT5M

2. Boil Potatoes

   Bring the water to a boil, then cook the potatoes for about 15 minutes until fork‑tender.

   Time: PT15M

   Temperature: 100°C

3. Dry Potatoes

   Drain the potatoes in a colander and let them steam dry for a few minutes.

   Time: PT3M

4. Make Seasoned Oil

   In a small bowl combine olive oil, garlic powder, onion powder, smoked paprika, a pinch of salt and black pepper; whisk until blended.

   Time: PT2M

5. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT5M

   Temperature: 200°C

6. Arrange and Oil Potatoes

   Spread the boiled potatoes on the oven tray, gently press them down if needed, and brush generously with the seasoned oil.

   Time: PT5M

7. Roast Potatoes

   Roast for 30–35 minutes, turning once halfway through, until the potatoes are golden and crispy.

   Time: PT32M

   Temperature: 200°C

8. Prepare Creamy Herb Dressing

   While the potatoes roast, slice the spring onion, chop dill and chives, grate the garlic. In a bowl combine mayo, sour cream, the herbs, a pinch of salt, black pepper, Dijon mustard, grated garlic, and lemon juice; mix until smooth.

   Time: PT5M

9. Combine Potatoes and Dressing

   Transfer the roasted potatoes to a large bowl, pour the creamy dressing over them, and toss gently until evenly coated.

   Time: PT3M

Nutrition Facts

Calories

270

Protein

8g

Carbohydrates

30g

Fat

16g

Fiber

4g

Ingredient Substitutions

• Instead of Baby Potatoes: small red potatoes, new potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: finely minced fresh onion
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Mayonnaise: vegan mayo
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Spring Onion: scallions, chives
• Instead of Fresh Dill: tarragon, parsley
• Instead of Fresh Chives: green onion tops, parsley
• Instead of Dijon Mustard: whole grain mustard, yellow mustard
• Instead of Garlic Clove: 1/2 tsp garlic powder
• Instead of Lemon Juice: lime juice, white wine vinegar (1 tsp)

Equipment Needed

• Saucepan
• Colander
• Oven Tray
• Mixing Bowl (for oil seasoning)
• Mixing Bowl (for dressing)
• Knife
• Cutting Board
• Pastry Brush
• Measuring Spoons

Critical Steps — Do Not Skip

• Start potatoes in cold water to ensure even cooking.
• Boil until fork‑tender; undercooked potatoes will not crisp properly.
• Preheat oven to 200°C before roasting.
• Roast until golden and crispy, turning halfway.
• Toss hot potatoes with the creamy dressing immediately.

Chef Tips from the Video

• Line the oven tray with parchment paper for easy cleanup and to prevent sticking.
• Use a silicone brush for an even coat of seasoned oil.
• Add a sprinkle of fresh cracked pepper just before serving for extra aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture will become soggy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep refrigerated after that.

Make-Ahead Tips

• Roast the potatoes a day ahead; reheat in a hot oven (180°C) for 10 minutes before dressing.
• The dressing can be prepared up to 24 hours in advance and kept refrigerated.

Frequently Asked Questions