Description
Discover 5 Delicious Reasons to Love Crispy Potato Salad!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crispy bacon, chopped
- 1/2 cup green onions, sliced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until crispy and golden brown, flipping halfway through.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika.
- Once the potatoes are done roasting, let them cool slightly before adding them to the bowl with the dressing. Toss to combine.
- Fold in the crispy bacon and sliced green onions.
- Garnish with fresh parsley before serving.
Notes
- For extra crunch, consider adding other crispy elements like fried onions or croutons.
- Feel free to customize the salad with your favorite herbs or additional vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 27
- Fiber: 3
- Protein: 5