Description
A delightful and crunchy potato salad with a creamy dressing of fresh herbs, sour cream, and mayonnaise, perfect for any gathering.
Ingredients
Scale
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 1 tablespoon kosher salt (for boiling)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh scallions, divided
- 2 tablespoons finely chopped fresh dill, divided
- 2 tablespoons finely chopped fresh parsley, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Add the cubed Yukon gold potatoes and 1 tablespoon of salt to a large stock pot filled with cold water. Bring to a boil over high heat. Cook the potatoes until tender, about 12 to 16 minutes. Drain well.
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. In a large bowl, combine the drained potatoes with olive oil, garlic powder, kosher salt, and pepper. Toss to coat.
- Spread the potatoes on the prepared baking sheet and bake for about 30 minutes, or until they are brown and crispy, flipping once halfway through.
- Make the dressing by combining sour cream, mayonnaise, reserved scallions, dill, parsley, Dijon mustard, and lemon juice in a bowl. Season with salt and pepper.
- Toss the roasted potatoes with the dressing until well coated. Transfer to a serving dish and garnish with reserved herbs.
Notes
For a lighter version, replace half the mayo with Greek yogurt. This salad is not ideal for freezing due to texture changes in the potatoes.
- Prep Time: 15 minutes
- Cook Time: 46 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg