Description
A crispy roasted potato salad featuring golden Yukon potatoes, creamy sour cream dressing, and fresh herbs — the ultimate warm, no-mayo cookout side.
Ingredients
3 lbs Yukon gold potatoes, cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped fresh scallions, divided
2 tablespoons finely chopped fresh dill, divided
2 tablespoons finely chopped fresh parsley, divided
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly cracked black pepper, to taste
Instructions
1. In a large stock pot filled with cold water, add cubed potatoes with 1 tablespoon salt and bring to a boil over high heat. Cook until tender, about 12–16 minutes, then drain.
2. Preheat oven to 400°F. Toss potatoes with olive oil, garlic powder, salt, and pepper.
3. Spread potatoes evenly on a baking sheet and bake until crispy, about 30 minutes.
4. In a large bowl, mix sour cream, mayonnaise, scallions (reserving some for garnish), dill, parsley, Dijon, and lemon juice.
5. Season with salt and pepper.
6. Toss roasted potatoes with dressing just before serving. Garnish with reserved herbs.
Notes
For extra crispiness, let potatoes dry completely before roasting. Serve slightly warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
Keywords: Crispy Roasted Potato Salad, Baked Potato Salad, Healthy Cookout Side