I’m excited to share my Crispy Potato Salad, where seasoned potatoes turn golden and crisp on the outside and earn their place among Best Summer Sides.

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I used to think potato salad was just a pile of soft spuds and mayo, boring and forgettable. Then I tried a version built around Yukon Gold potatoes and smoked paprika, and it changed everything.

The contrast between crunchy golden edges and soft centers makes you do a double take, and that smoky hint keeps pulling you back for another forkful. People at cookouts actually ask me for the name of the dish, not the recipe, like it’s some kind of mystery.

I won’t spoil the secret, but I will say it’s my favorite pick for Best Summer Sides, hands down.

Why I Like this Recipe

– I love the crunchy outside and soft inside, every bite’s got that contrast and it keeps me wanting more
– I like the tangy creamy dressing cause it brightens things up without stealing the show
– I’m not very picky and this is forgiving, I mess up and it still turns out great so I make it all the time
– I like that it works warm or cold so its perfect for quick dinners or when friends drop by

Ingredients

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Potatoes give starchy carbs, vitamin C and fiber, they crisp up and feel super hearty.
Olive oil adds healthy monounsaturated fat, helps crisping and gives mellow fruity flavor.
Mayonnaise and yogurt give creamy tang, extra protein from yogurt, higher calories from mayo.
Dijon gives sharp tang and emulsifies dressing, a little goes a long way.
Red onion brings crunch and bite, mild sweetness and antioxidants, brightens every bite.
Bacon is optional, adds smoky saltiness and crisp texture, also extra protein and fat.
Parsley chives scallions add fresh herb lift, little vitamins and fresh oniony brightness.

Ingredient Quantities

2 lb small Yukon Gold or baby red potatoes (about 900 g)

3 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1 tsp smoked paprika

1/2 cup mayonnaise (about 120 ml)

1/4 cup Greek yogurt or sour cream (about 60 ml)

1 tbsp Dijon mustard

2 tbsp red wine vinegar or apple cider vinegar

1 small red onion, thinly sliced

2 stalks celery, finely chopped

3 scallions (green onions), sliced

2 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

4 slices bacon, cooked and crumbled (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup, and set a rack in the middle of the oven.

2. Wash the potatoes and cut any large ones so all pieces are about the same size, halve or quarter small Yukon Golds or baby reds. Pat dry with a towel, moisture will stop them from getting crisp.

3. In a big bowl toss the potatoes with 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp smoked paprika until every piece is coated.

4. Spread potatoes out in a single layer on the baking sheet, don’t overcrowd, that makes them steam not crisp. Roast 35 to 45 minutes, flip once halfway through, until edges are golden and crisp.

5. While potatoes roast, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 tbsp Dijon mustard and 2 tbsp red wine vinegar. Season to taste with a little extra salt and pepper, this is your dressing.

6. Thinly slice the small red onion, finely chop 2 stalks celery, slice 3 scallions, chop 2 tbsp parsley and 1 tbsp chives. If you want milder onion flavor toss the sliced onion into a couple tablespoons of the dressing to soften it for 5 minutes.

7. Cook 4 slices bacon until crisp if using, then crumble. Save a little bacon fat if you want to drizzle a teaspoon over the hot potatoes for extra flavor.

8. When potatoes are done let them cool 5 minutes, then transfer warm potatoes into a large bowl and fold in the dressing so the warm potatoes absorb some of it.

9. Add the onion, celery, scallions, parsley, chives and crumbled bacon, toss gently to combine. Taste and adjust salt, pepper or a splash more vinegar if it needs brightness.

10. Serve warm or chill 30 minutes to let flavors meld. Garnish with extra parsley or chives before serving.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet plus foil or parchment for easy cleanup
3. Large mixing bowl for tossing the potatoes
4. Small bowl and whisk or fork for the mayo-yogurt dressing
5. Chef’s knife and cutting board for onions, celery and herbs
6. Measuring spoons and measuring cups
7. Clean kitchen towel or paper towels to dry the potatoes
8. Tongs or a sturdy spatula to flip the potatoes halfway through
9. Skillet for cooking bacon and a plate or bowl to drain/crumble it

FAQ

Q: How do I get the potatoes really crispy? A: Parboil the potatoes about 10 to 12 minutes until a fork slips in but they are not falling apart, drain them and let them steam dry, then toss with the olive oil and spices. Spread in a single layer on a baking sheet and roast at 425F (220C) for about 30 to 40 minutes, flipping once so all sides get golden. Don’t crowd the pan, or they will steam instead of crisping.

Q: Can I make this ahead of time? A: Yes, roast the potatoes and cool them, keep the dressing separate in the fridge. Right before serving toss warm or room temperature potatoes with the dressing and add onions and herbs. If stored together the potatoes will soften, so mix close to serving time when possible.

Q: How do I keep the salad crispy after mixing? A: Use warm potatoes and add the dressing little by little, tossing gently, serve right away. Or keep the dressing on the side and let people add it themselves. If leftovers get soggy you can recrisp the potatoes in a hot oven at 400F for 10 to 15 minutes, then toss with fresh dressing.

Q: Can I make this dairy free or vegan? A: Yes, swap regular mayo for vegan mayo and use a dairy free yogurt or skip the yogurt. Omit the bacon or use a smoky tempeh or coconut bacon substitute for that crunchy, smoky bite.

Q: How long will leftovers keep and how should I store them? A: Store in an airtight container in the fridge for about three to four days. Texture will change, the potatoes will soften, but they are still good reheated and recrisped in the oven or skillet.

Q: Any quick swaps or flavor boosts I should try? A: Add capers or chopped pickles for tang, stir in a little whole grain mustard for texture, or swap smoked paprika for regular if you want it milder. Fresh lemon squeezes, extra chives or dill also brighten the whole salad, don’t be shy about tasting as you go.

Crispy Potato Salad Recipe Substitutions and Variations

Potatoes: swap the Yukon Golds for fingerling or small red potatoes, or use russets cut into 1 inch chunks for extra crispy edges. Just adjust roast time so they don’t fall apart.
Mayonnaise: use an equal amount plain Greek yogurt or 1/2 cup avocado oil mayo for a lighter or dairy-free option. If you go vegan, use vegan mayo and skip the yogurt.
Bacon: replace with crispy pancetta, smoked tempeh strips, or toasted sunflower seeds or chopped walnuts for crunch and a smoky hint (sprinkle smoked paprika if you need that bacon flavor).
Red onion: swap with 1 small shallot (milder) or use extra scallions, or quick-pickle the red onion in vinegar for 10 minutes to soften the bite.

Pro Tips

– Parboil the potatoes for 8 to 10 minutes till just barely tender, drain and give the pot a few good shakes to rough up the edges, then roast. That texture trick makes the outside blister and crisp way better while keeping the inside fluffy.

– Preheat your baking sheet in the oven so the potatoes hit a hot surface and sizzle right away, and if you have a convection setting use it, it browns faster but watch them cause they can go from perfect to burnt quicker than you think.

– Make the dressing ahead and keep a little of it back to spoon on when serving, thin the rest with a tablespoon or two of warm water or extra vinegar if it feels too heavy, and do a 5 to 10 minute quick-pickle with the red onion using a splash of vinegar and a pinch of sugar if you want it milder and sweeter.

– For leftovers store potatoes and dressing separately, add fresh herbs right before serving, and to revive cold potatoes fry them in a skillet with a little butter or oil till the edges are extra crisp, you can even crack an egg over them for breakfast.