Crispy Potato Salad Recipe

I made this Crispy Potato Salad as one of the Best Summer Sides, featuring seasoned potatoes baked until golden and crisp on the outside and finished with a tangy twist you’ll want to learn more about.

Ive been making this Crispy Potato Salad for years, and every time it disappears at the table. The point is those small red or Yukon Gold potatoes get a crunchy edge yet stay creamy inside, and a hit of smoked paprika gives it that slightly smoky, addicting note.

It plays nice next to burgers or whatever you throw on the grill, and honestly it’s one of my go to Best Summer Sides that people always ask me about. It looks simple but there’s layers of flavor, little surprises in texture, and you’ll want to bring this to every cookout.

Ingredients

• Potatoes: starchy, full of carbs and potassium, adds bulk and crisp texture when roasted.
• Bacon: crunchy, salty, high in fat and protein, brings smoky, savory punch.
• Mayonnaise: creamy, mostly fat, adds richness and helps coat ingredients evenly.
• Eggs: good protein and vitamin B12, gives silkiness and a mild, eggy flavor.
• Dijon mustard: tangy, sharp, small amount brightens flavors, adds subtle heat.
• Apple cider vinegar: sour acidic bite, cuts richness and balances fatty dressing.
• Chives and parsley: fresh herbs, add brightness and a tiny pop of herbaceousness.
• Celery: crunchy, low calorie, adds fiber and a refreshing vegetal snap.

Ingredient Quantities

• 2 lb small red or Yukon Gold potatoes, scrubbed and halved or quartered
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup mayonnaise (use full fat for best flavor)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp sour cream or Greek yogurt
• 2 celery stalks, finely diced
• 1/4 cup red onion, finely chopped
• 3 hard boiled eggs, chopped
• 4 to 6 slices bacon, cooked crisp and chopped
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tsp sugar or a pinch, optional but helps balance the tang

How to Make this

1. Preheat oven to 425°F (220°C). Scrub the potatoes and cut into even halves or quarters so they cook the same.

2. In a large bowl toss the potatoes with 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder until well coated.

3. Spread the potatoes in a single layer on a rimmed baking sheet with space between pieces so they crisp instead of steam. Roast 30 to 40 minutes, turning once halfway, until edges are golden and crisp.

4. While potatoes roast, cook 4 to 6 slices bacon until very crisp, drain on paper towels and chop. Hard boil 3 eggs: place eggs in a pot, cover with cold water, bring to a boil, remove from heat, cover and let sit 9 minutes, then plunge into ice water, peel and chop.

5. Finely dice 2 celery stalks and 1/4 cup red onion. Chop 2 tablespoons chives and 2 tablespoons parsley, keep some for garnish.

6. Make the dressing by whisking 1/2 cup mayonnaise (full fat for best flavor), 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons sour cream or Greek yogurt and 1/2 teaspoon sugar or a pinch if using. Taste and add a little more salt or pepper if needed.

7. When potatoes come out of the oven let them cool a few minutes but keep them warm. Put them in a large bowl and pour the dressing over while still warm so they soak up flavor but stay crisp.

8. Gently fold in the diced celery, red onion, most of the chopped chives and parsley, the chopped eggs and most of the bacon, reserving some for topping. Don’t over mix or the potatoes will get mushy.

9. Taste and adjust seasoning, add more apple cider vinegar or a pinch of sugar if it needs balance. Serve warm or at room temperature, sprinkled with the remaining herbs and bacon. If you make it ahead remember chilling will soften the crispness, to re crisp spread on a sheet and warm at 400°F (200°C) for 8 to 10 minutes before serving.

Equipment Needed

1. Rimmed baking sheet, for roasting the potatoes in a single layer so they crisp.
2. Large mixing bowl, to toss the potatoes and later to combine the salad.
3. Chef’s knife, for cutting potatoes, dicing celery, onion and chopping herbs and bacon.
4. Cutting board, sturdy and big enough for the potatoes.
5. Measuring cups and spoons, to measure oil, mayo, spices and vinegar.
6. Medium saucepan, to hard boil the eggs.
7. Whisk, to blend the mayo, mustard, vinegar and sour cream into a smooth dressing.
8. Tongs or a sturdy spatula, for turning potatoes and moving bacon without breaking them.
9. Large bowl for an ice bath and paper towels, to chill and dry the eggs and drain the bacon.

FAQ

Crispy Potato Salad Recipe Substitutions and Variations

• Mayonnaise: swap with 1/2 cup mashed avocado for a creamy, fresher taste, or use 1/2 cup full fat Greek yogurt plus 1 tsp olive oil for tang and fewer calories. Add a squeeze of lemon so the avocado dont brown.
• Bacon: replace with 4 oz pancetta crisped in a skillet for similar porky flavor, or for a vegetarian crunch roast 1 cup chickpeas tossed with oil and smoked paprika until crunchy.
• Small red or Yukon Gold potatoes: use fingerlings or baby new potatoes, or sub 2 lb russets cut into 1 inch chunks but parboil a bit longer since theyre starchier so they crisp up without falling apart.
• Dijon mustard: use 1 tbsp whole grain mustard for texture, or 1 tbsp yellow mustard plus a pinch of sugar if you want a milder, sweeter note.

Pro Tips

– salt early and let the cut potatoes sit a little after you cut them, it helps the salt penetrate so the insides arent bland. rinse and pat them very dry before oiling so they actually crisp instead of steaming.

– use a very hot oven and give pieces space on the pan, but dont overcrowd. flip them once, gently, not mashy stirring; treat them like theyre getting roasted not boiled.

– mix most of the dressing in while the potatoes are still warm so they soak up flavor, but keep back a few tablespoons of dressing to drizzle after chilling or to fix it if it gets too dry or too tangy later.

– cook the bacon extra crisp and drain well, then reserve some for garnish. also chop the eggs roughly, not too fine, so you get those nice pockets of texture instead of a uniform mush.