Crispy Potato Salad
A crunchy twist on classic potato salad: parboiled potatoes pan-fried until crisp, tossed with a tangy, creamy dressing, green onions, celery, and optional bacon.
Ingredients
Potatoes & Mix-ins
- 2 lb Yukon Gold potatoes or red potatoes, scrubbed and cut into 1-inch chunks
- 3 tbsp vegetable oil or olive oil
- Salt and freshly ground black pepper
- 4 slices bacon optional, cooked until crisp and chopped
- 3 green onions thinly sliced
- 2 ribs celery finely diced
- 2 tbsp chopped fresh parsley or dill
Dressing
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or sugar optional
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Place potato chunks in cold, salted water. Bring to a simmer and cook 8–10 minutes until just tender. Drain and allow to steam-dry for a few minutes.
- Gently toss the drained potatoes on the hot pan or flatten slightly with the back of a spatula to create more surface area for browning.
- Heat oil in a large skillet over medium-high heat. Add potatoes in a single layer and let sear undisturbed 3–5 minutes until golden; flip or stir and brown other sides, about 8–12 minutes total. Season with salt and pepper.
- Whisk together mayonnaise, Greek yogurt, Dijon, vinegar, honey, smoked paprika, and a pinch of salt and pepper. Adjust to taste.
- Transfer warm potatoes to a bowl. Add bacon (if using), green onions, celery, and herbs. Pour dressing over while potatoes are warm and toss gently. Let sit 10–20 minutes before serving.
Notes
- For oven-roasting: parboil, then roast at 425°F (220°C) for 25–35 minutes, flipping once.
- Swap yogurt for extra mayo to make the dressing richer, or add chopped hard-boiled eggs for a classic touch.
- Potatoes can be cooked a day ahead; re-crisp in a skillet before tossing with dressing.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 5gSodium: 380mgSugar: 3g
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