Description
Crispy Potato Salad is a delightful twist on the classic side dish that your taste buds will love. With perfectly golden, crispy potatoes tossed in a creamy dressing and topped with fresh herbs, this salad is a crowd-pleaser at summer barbecues, picnics, or family gatherings. It’s not just food; it’s an experience that brings back fond memories while creating new ones.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill or parsley (chopped)
- Salt and pepper to taste
Instructions
- Wash, peel, and cube the potatoes into bite-sized pieces. Rinse under cold water to remove excess starch.
- Boil the cubed potatoes in salted water until tender (10-15 minutes). Drain and let them steam dry for 5 minutes.
- Heat olive oil in a skillet over medium heat. Add potatoes in a single layer and cook without stirring for 5 minutes until golden brown on one side. Flip and cook for another 5 minutes.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper. Adjust to taste.
- Let potatoes cool slightly before tossing them with the dressing and fresh herbs until well coated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg