Crispy Potato Salad
Overview
This Crispy Potato Salad features golden, crispy potatoes mixed with a creamy, tangy dressing and a medley of fresh vegetables. It's a delightful combination of textures and flavors that will have everyone asking for seconds.
Main Ingredients: Potatoes, mayonnaise, mustard, red onion, celery, dill pickles, hard-boiled eggs, and fresh herbs.
Cooking Time: 45 minutes
Serving Size: 6-8 servings
Key Takeaways
- Crispy Potato Salad offers a delightful twist on a classic dish.
- The combination of crispy potatoes and creamy dressing creates a perfect balance of textures.
- Easy to make with simple, fresh ingredients.
Why I Love This Recipe
I absolutely adore this Crispy Potato Salad recipe because it takes a traditional favorite and gives it a fun, crunchy upgrade. The crispy potatoes add a satisfying texture that pairs wonderfully with the creamy, tangy dressing. Plus, it's versatile enough to be served at barbecues, picnics, or as a side dish for dinner.
Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet Potatoes | 4 large |
| Mayonnaise | 1 cup |
| Dijon Mustard | 2 tablespoons |
| Red Onion | 1 small, finely chopped |
| Celery | 2 stalks, finely chopped |
| Dill Pickles | 1/2 cup, chopped |
| Hard-Boiled Eggs | 3, chopped |
| Fresh Dill | 2 tablespoons, chopped |
| Salt and Pepper | To taste |
Required Equipment
| Equipment | Tips |
|---|---|
| Baking Sheet | For baking the potatoes to crispy perfection. |
| Mixing Bowls | Use different sizes for mixing ingredients and dressing. |
| Knife | For chopping vegetables and herbs. |
| Spatula | To mix everything together gently. |
Step-by-Step Method
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into small cubes.
- Toss the potato cubes in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Bake the potatoes for 25-30 minutes, or until they are golden brown and crispy. Stir them halfway through baking for even crispiness.
- While the potatoes are baking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, red onion, celery, dill pickles, and fresh dill. Mix well.
- Once the potatoes are done, let them cool slightly before adding them to the dressing mixture. Gently toss to coat the potatoes evenly.
- Fold in the chopped hard-boiled eggs. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Important Notes
- For an extra crunch, you can add some chopped bacon or roasted nuts.
- Adjust the seasoning according to your taste preferences.
- This salad can be made a day ahead and stored in the refrigerator.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator.
- Consume within 3 days for the best flavor and texture.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 90mg |
| Sodium | 400mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 5g |
Conclusion
This Crispy Potato Salad is a delightful twist on a beloved classic. With its perfect balance of crispy potatoes and creamy dressing, it's sure to be a hit at your next gathering. Easy to make and packed with flavor, it's a recipe you'll return to time and again. Give it a try and see how quickly it becomes a favorite in your household.
FAQ
Can I use a different type of potato?
Yes, you can use any type of potato you prefer. However, russet potatoes tend to get the crispiest.
Can I make this salad ahead of time?
Absolutely! In fact, it tastes even better after the flavors have had a chance to meld together. Make it a day ahead and store it in the refrigerator.
Can I add other ingredients?
Sure! Feel free to customize this salad with your favorite ingredients, such as bacon, roasted nuts, or different herbs.