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Golden roasted potato cubes tossed in a creamy herb dressing with fresh dill.

Crispy Potato Salad

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 3 tbsp extra -virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup mayonnais e
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill, finely chopped
  • 0.25 cup red onion, finely diced
  • 0.5 cup celery , finely diced

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Spread the potato cubes on a large rimmed baking sheet and toss with olive oil, salt, and pepper.
  3. Roast the potatoes for 30 to 35 minutes, flipping halfway through, until the edges are golden brown and crispy.
  4. In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, dill, red onion, and celery.
  5. Remove potatoes from the oven and let them cool for approximately 5 minutes to maintain crispness.
  6. Gently fold the warm potatoes into the dressing until thoroughly coated.
  7. Serve immediately to ensure the texture of the potatoes remains crispy.