Green Crispy Potato Salad Recipe
Are you tired of the same old soggy potato salad? You need to try this amazing Green Crispy Potato Salad Recipe today. This Green Crispy Potato Salad Recipe changes the game completely.
Equipment
- Large baking sheet
- Sharp chef’s knife
- Large mixing bowl
- High-speed blender or food processor
- Cutting board
- Silicone spatula
- Measuring cups and spoons
Ingredients
- Baby yellow potatoes – 2 pounds, cut into halves
- Olive oil – 2 tablespoons
- Garlic powder – 1 teaspoon
- Sea salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Fresh Italian parsley leaves – 1 cup
- Fresh basil leaves – 1/2 cup
- Fresh chives and dill – 1/4 cup total
- Garlic – 1 clove, peeled
- Extra virgin olive oil – 1/4 cup
- Fresh lemon juice – 2 tablespoons
- Dijon mustard – 1 tablespoon
- Greek yogurt or sour cream – 1/4 cup
- Salt and pepper, to taste
Instructions
Preheat and Prep
- Preheat your oven to 425°F (220°C) so it gets very hot. Wash your baby yellow potatoes thoroughly and pat them completely dry with a clean towel. Chop them into even halves.
Season the Potatoes
- Place the potato halves directly onto your large baking sheet. Drizzle them generously with olive oil, then sprinkle the garlic powder, salt, and black pepper over the top.
Roast Until Ultra Crispy
- Toss the potatoes well so every single piece is coated in oil. Arrange them in a single layer with the cut sides facing down on the pan. Bake for 30 minutes.
Blend the Green Dressing
- While the potatoes roast, put the parsley, basil, chives, dill, and garlic into your blender. Add the olive oil, lemon juice, mustard, and Greek yogurt. Blend until completely smooth.
Cool the Potatoes Slightly
- Remove the potatoes from the oven when they are golden brown and crunchy. Let them cool on the baking sheet for about five minutes so they stay wonderfully crispy.
Toss and Serve
- Transfer the warm, crunchy potatoes into your large mixing bowl. Pour the bright green dressing over them and toss gently with your spatula until every potato is beautifully coated.
Notes
- Dry the potatoes completely: Water is the enemy of crispiness, so dry the potatoes well before oiling them.
- Do not crowd the pan: Give the potatoes plenty of space on the baking sheet so they roast instead of steaming.
- Make it vegan: You can easily swap the Greek yogurt for your favorite plant-based yogurt or avocado.
- Add some extra crunch: Toss in some toasted pumpkin seeds or chopped celery right before serving the salad.
- Spice it up: Add a pinch of red pepper flakes to the green dressing for a subtle, fiery kick.
- Storage: Store any leftovers in an airtight container in the fridge for up to three days.
- Reheating: Spread leftover potatoes on a baking sheet and bake at 400°F for ten minutes to crisp up. Alternatively, pop them into an air fryer at 380°F for five minutes.
- Pairings: Pairs beautifully with grilled proteins like juicy chicken breasts, garlic butter steak bites, or grilled salmon.