Description
This crispy potato salad combines tender potatoes with a crunchy texture and zesty dressing, making it a delightful side dish for any meal.
Ingredients
Scale
- 2 pounds of baby potatoes, halved
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 1/4 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of paprika
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are roasting, prepare the dressing by whisking together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and paprika in a separate bowl.
- Once the potatoes are done, let them cool for a few minutes before adding them to the dressing.
- Add the chopped parsley and green onions to the potatoes and mix gently until everything is well combined.
- Serve warm or at room temperature and enjoy!
Notes
- For added crunch, consider adding crispy bacon bits or toasted nuts.
- Feel free to adjust the herbs and spices according to your taste preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 4
- Cholesterol: 10
Keywords: crispy potato salad, potato salad recipe, unexpected side dish, easy potato salad, oven roasted potato salad, potato salad with crispy texture, vegan potato salad