Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
Dressing
- 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
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Boil the Potatoes: In a large stockpot filled with cold water, add the cubed potatoes and 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium-high and cook until the potatoes are tender and can be pierced with a fork, about 12 to 16 minutes. Drain the potatoes well.
- Prepare for Roasting: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. Set aside.
- Season and Bake the Potatoes: In a bowl, gently toss the cooked potatoes with olive oil, garlic powder, salt, and freshly cracked black pepper until evenly coated. Spread the potatoes in a single even layer on the prepared baking sheet. Bake until the potatoes are very brown and crispy on the outside, about 30 minutes.
- Make the Dressing: While the potatoes are roasting, combine sour cream and mayonnaise in a large bowl. Reserve 1 tablespoon of scallions for garnish. Add the remaining scallions to the bowl along with 1 tablespoon each of fresh dill and parsley, Dijon mustard, and lemon juice. Stir the dressing until well combined. Season with salt and black pepper to taste.
- Toss Potatoes with Dressing: Just before serving, gently toss the crispy roasted potatoes in the prepared dressing until evenly coated.
- Garnish and Serve: Transfer the dressed potato salad to a serving dish. Top with the reserved scallions, dill, and parsley for a fresh and colorful presentation. Serve immediately for best texture.
Notes
- Use Yukon gold potatoes for a creamy texture and golden color, but red potatoes can be substituted.
- Don’t overboil the potatoes; they should be tender but not falling apart before baking.
- For extra crispiness, spread potatoes evenly without overcrowding the baking sheet.
- Chill leftovers but note the potatoes will lose some crispness when refrigerated.
- Customize the herbs based on preference; chives or tarragon work well as alternatives.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
