This crispy potato salad is the ultimate summer side dish with crunchy roasted potatoes, creamy dressing, fresh herbs, and crispy bacon in every bite.
Baby potatoes are oven roasted until golden and crispy, then tossed with a tangy mayonnaise and Dijon dressing along with crunchy celery, red onion, fresh dill, parsley, and bacon for a flavorful twist on classic potato salad.
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Everyone loves a good potato salad, but this crispy potato salad takes the classic side dish to a whole new level!
Instead of traditional boiled potatoes, this version uses oven roasted baby potatoes that get perfectly golden and crispy on the outside while staying soft and creamy inside. Once tossed with a tangy, creamy dressing, fresh herbs, crunchy celery, and crispy bacon, it becomes an irresistible side dish everyone will rave about.
This recipe is perfect for potlucks, cookouts, BBQs, and family dinners, and pairs well with everything from slow cooker chicken , grilled wings and boneless pork ribs.
It is simple to make, packed with flavor, and has the perfect balance of creamy and crispy textures.
In this post, I’ll show you exactly how to make crispy potato salad at home along with tips, variations, and everything you need to make it the best potato salad recipe for summer gatherings!
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Ingredients for Crispy Potato Salad
To get started, we are going to gather the ingredients. For this recipe, fresh is best! You will need:
- Baby Potatoes: Baby Yukon gold or baby red potatoes work best for this recipe because they roast up beautifully crispy on the outside while staying soft and creamy inside. Be sure to halve them evenly so they cook at the same rate.
- Olive Oil: Helps the potatoes get perfectly golden and crispy while roasting in the oven.
- Garlic Powder: Adds savory flavor and pairs perfectly with the roasted potatoes.
- Paprika: Gives the potatoes extra flavor and helps create that beautiful golden color.
- Mayonnaise: Creates the creamy base for the dressing and balances the crispy texture of the potatoes.
- Dijon Mustard: Adds a tangy, bold flavor that gives the dressing extra depth.
- Apple Cider Vinegar: Brightens the dressing with a touch of acidity and helps balance the richness.
- Sugar: Just a small amount balances the tangy flavors in the dressing.
- Celery: Adds a fresh crunch that pairs perfectly with the crispy potatoes.
- Red Onion: Gives the salad a little sharpness and extra texture in every bite.
- Fresh Dill: Adds bright, fresh flavor that makes the salad taste extra summery.
- Fresh Parsley: Brings freshness and color to the finished potato salad.
- Bacon: Crispy bacon adds smoky flavor and even more crunch to the salad.
- Salt and Black Pepper: Essential for seasoning the potatoes and dressing and bringing all the flavors together.
See the recipe card for the exact quantities of each one.
PRO TIP: After washing the potatoes, dry them really well with paper towels before adding the oil and seasonings. Removing excess moisture helps the potatoes roast up extra crispy instead of steaming in the oven
Substitutions
- Swap the baby potatoes for Yukon gold potatoes chopped into bite-sized pieces.
- Use turkey bacon instead of regular bacon for a lighter option.
- Replace the mayonnaise with part Greek yogurt for a tangier dressing.
- Substitute fresh chives or green onions for the dill if preferred.
- Use red wine vinegar or white vinegar instead of apple cider vinegar.
- Add diced pickles or relish for extra tang and crunch.
- Replace Dijon mustard with yellow mustard for a more classic potato salad flavor.
- Use fresh cilantro instead of parsley for a different flavor twist.
- Make it vegetarian by omitting the bacon entirely.
- Sprinkle shredded cheddar cheese on top before serving for an extra savory variation.
Equipment
This red skin potato salad with sour cream recipe doesn't require much equipment at all! You will need:
- Cutting board and knife: To prepare the potatoes and vegetables.
- Baking Sheet: For roasting.
- Measuring cups and spoons: This will help to ensure proper amounts of the ingredients.
- Large mixing bowl: Perfect for mixing everything together.
- Whisk: The best utensil to thoroughly combine the wet ingredients.
- Large Spoon: For stirring everything together.
How to Prep Ingredients for Potato Salad
Before we get started making the salad, I want to talk a little bit about preparing the ingredients.
Before starting, wash and dry the baby potatoes thoroughly, then cut them into evenly sized halves so they roast evenly and crisp up properly in the oven. Dice the celery and red onion into small pieces for the best texture in every bite, and finely chop the fresh dill and parsley so the herbs distribute evenly throughout the salad. Cook the bacon until crispy, then crumble it into small pieces once cooled.
PRO TIP: Measuring and preparing ingredients beforehand make this crispy potato salad super easy to whip up!
How to Make Crispy Potato Salad
Now that you have your ingredients prepped and equipment gathered, it's time to learn how to make your new favorite potato salad!
- Preheat the oven and prepare a baking sheet with aluminum foil or baking liner.
- Prepare the Potatoes. Toss the potatoes in olive oil and seasonings. This is the first opportunity to season your salad, take advantage!
PRO TIP: Drain them well. It is important you remove all the water because any residual water could make the creamy dressing too thin.
- Roast the potatoes until golden brown and crispy then set aside to cool.
- Whisk the dressing and make sure it is to your liking, then adjust if necessary.
- Add the salad ingredients to a bowl and use a large spoon to stir. You want the dressing to completely coat the potatoes.
PRO TIP: Sometimes, I like to keep some extra veggies, dill, and bacon to the side and finish the dish off by sprinkling them over the top.
The dish is finished at this point and you could serve it warm if you like, however, I recommend covering it and placing it in the refrigerator for a few hours before serving.
I think serving the salad cold really highlights the flavors and you will find that taste improves as it sits.
Variations
Once this easy crispy potato salad becomes your new favorite, you may find yourself looking for ways to change it up. Here are some variation ideas for you to truly make it yours!
- Make it spicy: Add a pinch of red pepper flakes, cayenne pepper, pickled jalapeno, or a splash of hot sauce to add some heat.
- Add some pickles: Pickles are a common add-in for potato salad and taste great in this homemade potato salad with dill.
- Load on the veggies: Add in cucumber, bell pepper, carrots, or radish for the ultimate veggie-filled potato salad.
Storage
If you are lucky enough to have leftovers, you will want to store them in an air-tight container in the fridge for up to 4 days.
I would not recommend freezing this recipe.
What to Serve with Potato Salad
This recipe is my favorite versatile side dish!
- Serve it up with your favorite burgers on the grill.
- It makes a tasty side dish for chicken. It goes great with fried chicken or these smoked chicken quarters.
- For busy weeknights, serve it along with some air fryer BBQ wings.
- It also makes a tasty side for these juicy ranch pork chops.
Expert Tips and FAQS
I am so excited for you to try my family's favorite potato salad with dill. Remember these tips before you give it a try:
- Dry the potatoes thoroughly before roasting to help them get extra crispy in the oven.
- Arrange the potatoes cut side down and avoid overcrowding the pan so they roast instead of steam.
- Let the potatoes cool for about 10 minutes before mixing with the dressing to help maintain their crispy texture.
- Toss the potatoes with the dressing while they are still slightly warm so they absorb more flavor.
- Reserve a little bacon, fresh herbs, and green onion for garnish to give the finished potato salad extra flavor and color.
Yes, but for the crispiest potatoes, roast them shortly before serving and toss with the dressing while still slightly warm.
Baby Yukon gold or baby red potatoes work best because they crisp nicely while staying creamy inside.
Absolutely. The salad is still flavorful without bacon, or you can use turkey bacon for a lighter option.
It can be served either way, but slightly warm is best for maximum crispiness.
More Easy Salad Recipes
Crispy Potato Salad
Ingredients
Potatoes
- 2 lbs baby potatoes halved
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Dressing
- ¾ cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ½ tsp salt
Mix In's
- 4 slices bacon cooked and chopped
- 2 celery stalks finely diced
- ¼ cup red onion finely diced
- 2 tablespoon fresh parsley chopped
- 2 tablespoon fresh dill chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Pat the potatoes dry with paper towels, then toss them with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Arrange the potatoes cut side down on the prepared baking sheet and roast for 35-40 minutes or until deeply golden and crispy.
- Allow the potatoes to cool for about 10 minutes so they stay crisp while mixing.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the celery, red onion, dill, parsley, and bacon to the dressing and stir to combine.
- Gently fold the roasted potatoes into the dressing mixture until evenly coated.
- Serve warm for the crispiest texture or chill slightly before serving.
Notes
- Dry the potatoes thoroughly before roasting to help them get extra crispy in the oven.
- Arrange the potatoes cut side down and avoid overcrowding the pan so they roast instead of steam.
- Let the potatoes cool for about 10 minutes before mixing with the dressing to help maintain their crispy texture.
- Toss the potatoes with the dressing while they are still slightly warm so they absorb more flavor.
- Reserve a little bacon, fresh herbs, and green onion for garnish to give the finished potato salad extra flavor and color.
Nutrition
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
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