Crispy Potato Salad That'll Change Your BBQ Game Forever
This crispy potato salad is a game-changer for your BBQ, combining golden-brown potatoes with creamy dressing and fresh vegetables.
Equipment
- - Medium pot
- Baking sheet
- Mixing bowl
Ingredients
For the Potatoes
- 2 lb baby potatoes choose small ones for even cooking
- 1.5 teaspoons salt enhances natural flavors
For the Dressing
- 3 tablespoons olive oil for richness and crispy texture
- 1 teaspoon garlic powder imparts subtle garlic flavor
- 1 teaspoon smoked paprika adds smoky flavor
- 4 tablespoons Parmesan cheese, grated provides a nutty punch
- 0.5 cup light sour cream for creaminess
- 0.5 cup mayonnaise helps bind the dressing
- 1 tablespoon white wine vinegar or red wine for a tangy kick
- 1.5 teaspoons Dijon mustard adds a hint of zest
- 0.5 teaspoon black pepper for extra flavor
For the Vegetables
- 1 medium cucumber, diced adds refreshing crunch
- 5-6 medium radishes, cut into quarter slices provides color and peppery bite
- 1 rib celery, diced contributes satisfying crunch
- 1 large green onion, finely diced brings fresh aroma
- 0.25 cup gherkins/pickles, chopped for tangy element
- 0.25 cup dill, chopped adds fresh herb flavor
Instructions
Cooking Instructions
- Boil the Potatoes: Place whole baby potatoes and 1 teaspoon of salt into a medium pot and cover with cold water. Bring to a boil and cook for 7-10 minutes until tender. Drain and let dry.
- Preheat the Oven: Set your oven to 210°C (410°F). Line a baking sheet with parchment paper and lightly grease with olive oil.
- Smash and Roast Potatoes: Spread the potatoes on the baking sheet. Smash each potato gently. Drizzle with olive oil, season, and roast for 45-50 minutes until golden brown and crispy.
- Prepare the Dressing: In a mixing bowl, whisk Parmesan cheese, sour cream, mayonnaise, vinegar, Dijon mustard, and black pepper. Set aside.
- Chop the Vegetables: Dice the cucumber, radishes, celery, green onion, and chop dill. Deseed cucumber if necessary.
- Cool the Potatoes: After roasting, let the potatoes cool for 5-10 minutes before mixing.
- Combine: In the bowl with the dressing, fold in the diced vegetables and herbs. Add crispy potatoes, reserving some for garnish. Finish with extra radishes, dill, and green onions.
Notes
Mix the potatoes and dressing just before serving to retain crunch. Store leftovers separately.