There’s something magical about a good potato salad, but what if we took it up a notch? Imagine a potato salad with crispy, golden-brown potatoes, tossed in a flavorful dressing with all the right textures creamy, crunchy, and totally irresistible. This Crispy Potato Salad is the ultimate side dish, perfect for barbecues, potlucks, or just because you need an excuse to eat crispy potatoes!
Table of Contents
Why You’ll Love This Recipe
- Incredible Texture – Crispy on the outside, creamy on the inside, this potato salad has it all.
- Flavor-Packed – A tangy, herby dressing ties everything together beautifully.
- Perfect for Any Occasion – Whether you’re serving it warm or cold, it’s always a hit.
- Easy to Make in an Air Fryer – Skip the oven and use the air fryer for an effortless crispy potato salad!
Ingredients
You’ll need a handful of simple ingredients to make this crispy potato salad. No need to worry about measurements just yet find the full details in the recipe card below!
For the Crispy Potatoes
- Baby potatoes (or Yukon Gold for extra creaminess)
- Olive oil
- Salt and black pepper
- Garlic powder
- Paprika
For the Dressing
- Mayonnaise or Greek yogurt (for a creamy base)
- Dijon mustard (adds a tangy kick)
- Apple cider vinegar or lemon juice (for brightness)
- Honey or maple syrup (a touch of sweetness)
- Fresh herbs (chives, parsley, or dill)
- Crushed red pepper flakes (for a little heat)
Add-Ins (Optional but Recommended!)
- Crispy bacon bits
- Chopped red onions
- Capers or pickles
- Hard-boiled eggs, chopped
How to Make Crispy Potato Salad
1. Prepare the Potatoes
Wash the potatoes thoroughly and cut them into bite-sized pieces. If using baby potatoes, you can leave them whole or halve them. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika.
2. Roast or Air Fry the Potatoes
For a super crispy texture, spread the potatoes on a baking sheet and roast at 425°F (220°C) for 30-35 minutes, flipping halfway. If using an air fryer, set it to 400°F (200°C) for 20 minutes, shaking the basket halfway through. They should be golden brown and crispy!
3. Make the Dressing
While the potatoes are cooking, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, honey, and fresh herbs in a large bowl. Taste and adjust seasoning as needed.
4. Assemble the Salad
Once the potatoes are crispy and slightly cooled, toss them with the dressing while they’re still warm (this helps them soak up all the flavors!). Gently fold in any add-ins like bacon, red onions, or pickles.
5. Serve and Enjoy!
You can serve this crispy potato salad warm or chilled, depending on your preference. Garnish with extra herbs and a sprinkle of red pepper flakes for an extra pop of flavor!
Pro Tips for Making Crispy Potato Salad
- Don’t Overcrowd the Pan – If roasting, spread the potatoes in a single layer so they crisp up instead of steaming.
- Air Fryer Magic – If making crispy potato salad in the air fryer, shake the basket halfway through for even crispiness.
- Dress While Warm – Adding the dressing while the potatoes are still slightly warm helps them absorb the flavors beautifully.
- Use the Right Potatoes – Waxy potatoes like Yukon Gold or baby potatoes work best because they hold their shape well.
How to Serve
This crispy potato salad pairs perfectly with grilled meats, seafood, or as a BBQ side dish. Try serving it with:
- Grilled chicken or steak
- Burgers or hot dogs
- BBQ ribs or pulled pork
- Fresh summer salads
Make Ahead and Storage
- Make Ahead – You can roast the potatoes in advance and store them separately from the dressing. Toss everything together just before serving.
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Reheat – To maintain crispiness, reheat potatoes in the oven or air fryer before serving.
- Freeze? Not Recommended – The texture won’t be the same after freezing and thawing.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Just keep in mind that sweet potatoes may not get as crispy as regular potatoes, but they’ll still be delicious.
How do I make this crispy potato salad in an air fryer?
Simply toss the potatoes with oil and seasoning, then air fry at 400°F (200°C) for 20 minutes, shaking the basket halfway.
Can I make this potato salad dairy-free?
Yes! Swap the mayo for dairy-free mayonnaise or use a blend of olive oil and mustard for a lighter dressing.
What’s the best way to keep the potatoes crispy?
Serve the salad immediately after tossing, or if making ahead, store the potatoes and dressing separately until serving.
This Crispy Potato Salad is going to be your new favorite way to enjoy potato salad! Whether you make it in the oven or air fryer, it’s a total game changer. Let me know how you like it!
Crispy Potato Salad
Equipment
- Air Fryer
- Baking Sheet
Ingredients
Crispy Potatoes
- 1.5 lbs baby potatoes halved or whole
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Dressing
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- 2 tbsp fresh herbs chives, parsley, or dill, chopped
Optional Add-ins
- 1/4 cup crispy bacon bits optional
- 1/4 cup chopped red onions
- 2 tbsp capers or chopped pickles
- 2 hard-boiled eggs chopped, optional
Instructions
- Preheat your oven to 425°F (220°C) or set your air fryer to 400°F (200°C).
- Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 30-35 minutes, flipping halfway. If using an air fryer, cook for 20 minutes, shaking the basket halfway.
- While the potatoes cook, whisk together mayo, mustard, vinegar, honey, and herbs to make the dressing.
- Once potatoes are crispy and slightly cooled, toss them with the dressing and optional add-ins.
- Serve warm or chilled and enjoy!