Description
A delicious twist on traditional potato salad featuring crispy textures and vibrant flavors.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup dill pickles, diced
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh dill, chopped
- 1/4 cup chives, chopped
- 1/2 cup crispy bacon, crumbled (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot, boil the halved baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- On a baking sheet, toss the potatoes with olive oil, salt, and black pepper. Spread them in a single layer and roast in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through.
- In a large bowl, combine the cooked and cooled crispy potatoes, celery, red onion, dill pickles, mayonnaise, mustard, apple cider vinegar, fresh dill, chives, and crispy bacon if using. Mix gently to combine.
- Season with additional salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve cold and enjoy your crispy potato salad!
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes of roasting.
- Feel free to customize the salad by adding other ingredients such as hard-boiled eggs or bell peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 6
- Cholesterol: 5
Keywords: crispy potato salad, potato salad recipe, summer salad, easy potato salad, roasted potato salad