Why this recipe is great
This crispy potato salad is rich and creamy. You need simple, affordable ingredients. We are sharing the recipe and tips for extra crispy potatoes.
When it comes to crispy potato salad, the best part is the satisfying crunch.
Crunchy, Fresh, and Creamy Salad
A salad with crispy potatoes is the next level of potato salad. Unlike in a classic salad, you prepare potatoes differently. They get extra crispy, and your salad has a satisfying crunch. The secret to making crispy potatoes is simple: Mash cooked potatoes with skin and bake in the oven with spices. Combine with fresh, crunchy veggies. Add delicious creamy yogurt dressing. Now you are ready for the next barbecue or relaxed dinner!
Crispy Potato Salad: Recipe, Tips, and Hacks
This crispy potato salad recipe combines crispy potatoes, fresh veggies, and creamy dressing. It will be your favorite spring or summer salad. Why? It’s perfect with new potatoes, which you can get at every grocery store during spring and summer. We recommend using new potatoes for this recipe. But if you don’t find them, use small potatoes with smooth and thin skin. They taste just as delicious.
Here are the simple ingredients you need for this crispy potato salad:
- Potatoes
- Radish
- Cucumbers
- Dill
- Red onion
- Oil
For the dressing:
- Greek yogurt
- Dijon mustard
- Mayonnaise
- Lemon juice
- Salt
- Ground black pepper
First, boil the potatoes in their skins in salted water until tender. You can cook the potatoes before making the salad. Or use leftover cooked potatoes from the day before.
While the potatoes are cooking, prepare the dressing. Combine Greek yogurt, mustard, lemon juice, and mayonnaise. To make a creamy dressing, use Greek yogurt with 10% fat. Add salt and pepper. Mix everything. Give a dressing time to infuse, at least 20 minutes. We always recommend making the dressing for salad before preparing other ingredients. Why? Because all flavors in the dressing need time to combine.
Preheat the oven. Don’t skip this step. Putting the potatoes in the hot oven is important to make them crispy.
Next, prepare the potatoes for baking. Drain them. Put parchment on a baking sheet and grease the parchment with oil. Place the potatoes on the parchment. And leave some space between them. Mash the potatoes so they are pretty thin. Thinly mashed potatoes get extra crispy during baking. You can mash them with a potato masher, glass jar, or container. Anything wider than potatoes is perfect. Grease the potato masher or jar you are using with oil. This way, potatoes won’t stick to it. If the potatoes are big, cut them in half or quarter them before mashing.
Brush mashed potatoes with oil. For extra crispiness, be very generous when greasing parchment and potatoes. Sprinkle with salt and pepper. Put potatoes into the hot oven. We recommend baking at 230 C (approx. 450 F). Baking at high temperatures will make the potatoes nice and crispy. Plus, you don’t need ages to bake them. You only need 30 minutes at high temperatures.
Next, chop the vegetables: fresh cucumbers, radishes, dill, and red onions. They add so much freshness and crunch to your salad!
Combine dressing and vegetables. Take potatoes out of the oven and slice or break them with a knife. Add to the salad and combine. Mix potatoes, vegetables, and dressing only before eating the salad. This way, the potatoes will keep a crunch.
Crispy potato salad is ready! It’s perfect for your next barbecue. Enjoy the crunch!
Checklist on How to Make Potatoes Extra Crispy
- Use small potatoes with thin skin. New potatoes are the best choice for this recipe.
- Big potatoes will also work. Cut them into pieces before mashing to get crispy edges during baking.
- Grease parchment generously with oil.
- Place potatoes on a baking sheet with enough space between them.
- Mash potatoes so they are thin. They should be about 4-6 mm (approx. 1/4 to 1/3 inch) thick.
- Use a glass, jar, or potato masher to mash boiled potatoes.
- Grease potatoes with a generous amount of oil.
- Put potatoes in the preheated oven.
- Bake at high temperature.
- Mix veggies, potatoes, and dressing right before eating.
What Potatoes Are the Best for Crispy Potato Salad Recipe?
To prepare a salad with crispy mashed potatoes, use potatoes with thin, even skin. If you have a choice, go for small new potatoes. However, big potatoes will also work. In this case, boil the potatoes with their skins on, cut them into several pieces, and mash them. This way, the potatoes become crispy during baking. They taste great with fresh aromatic vegetables and yogurt dressing.
More Crispy and Chewy Potato Recipes
Do you love crispy potatoes? Then try our crispy hash browns. They are thin and crispy—like potato chips. And the best part is that you only need two ingredients plus some spices.
Or, if you love potatoes, what about chewy and thick potato noodles? You need three ingredients to make them—no butter and no milk! Check out the recipe.
Recommended Recipes
Crispy Potato Salad | Tips for Extra Crispy Potatoes
Ingredients
Crispy potato salad (2 servings):
- 500 g potatoes
- 130 g radish
- 180 g cucumbers
- 15 g dill
- 50 red onion 1 small onion
- 25 g oil 10-15 g to brush the potatoes and the rest for greasing
Dressing
- 200 g Greek yogurt 10% fat
- 1 tsp Dijon mustard 10 g
- 25 g mayonnaise
- 5 g lemon juice
- ½ tsp salt 3 g
- ¼ tsp ground black pepper
Instructions
- Boil 500 g of potatoes in their skins until tender, then drain the water.
- Mix ingredients for the dressing next. This way, it will have enough time to infuse. Mix: 200 g Greek yogurt (10% fat), 1 tsp Dijon mustard (10 g), 25 g mayonnaise, 5 g lemon juice, ½ tsp salt (3 g) and ¼ tsp ground black pepper.
- Preheat oven to 230 C (approx. 450 F). Line a baking sheet with parchment paper and grease it with oil. Place the cooked potatoes on the baking sheet, leaving space between them. Mash each potato with a potato masher, cup, or container*. Mash until they're about 4-6 mm (approximately 1/4 to 1/3 inch) thick. Brush with 15 g of oil. Sprinkle salt and pepper on top of the potatoes.*
- Bake at 230 C (approx. 450 F) in the top-down mode for 30 minutes.
- Meanwhile, cut the vegetables into cubes: 130 g radishes, 180 g cucumbers, and 1 small red onion (about 50 g). Mince 15 g dill.
- Take crispy potatoes out of the oven. Mix the vegetables and dill. Add dressing and potatoes. Combine.* Optional: decorate with pickled red onion.
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Nutrition
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