Crispy Potato Salad Dish (Print Version)
# Ingredients:
→ Main Salad Components
01 -
3 lbs Yukon gold potatoes, cut into 2-inch pieces
02 -
3 tablespoons olive oil
03 -
1/2 teaspoon garlic powder
04 -
Kosher salt, to taste
05 -
Freshly cracked black pepper, to taste
→ Dressing
06 -
1/2 cup sour cream
07 -
1/2 cup mayonnaise
08 -
1/4 cup finely chopped fresh scallions, divided
09 -
2 tablespoons finely chopped fresh dill, divided
10 -
2 tablespoons finely chopped fresh parsley, divided
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon lemon juice
# Instructions:
01 -
In a large stock pot filled with cold water, add cubed potatoes with 1 tablespoon of salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook potatoes until tender and easily pierced with a fork, about 12 to 16 minutes. Drain.
02 -
Preheat oven to 400°F and line a baking sheet with aluminum foil. Set aside. In a bowl, combine drained potatoes with olive oil, garlic powder, salt, and pepper, then gently toss to coat.
03 -
Spread the potatoes in an even layer onto the prepared baking sheet and bake until very brown and crispy, about 30 minutes.
04 -
While the potatoes are roasting, prepare the dressing. In a large bowl, combine sour cream and mayonnaise. Reserve 1 tablespoon of scallions and stir in the remaining scallions, 1 tablespoon dill, 1 tablespoon parsley, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
05 -
Wait until right before serving to toss the roasted potatoes with the prepared dressing. Transfer to a serving dish and top with the reserved scallions, dill, and parsley.