Crispy Potato Salad with Creamy Yogurt Dill Dressing

This Crispy Potato Salad is where crunch meets cream in the most delicious way possible. Golden roasted baby potatoes with crispy edges are bathed in a tangy, herby yogurt dill dressing, then topped with pops of color and flavor from red onion, green onion, smoky chili flakes, and lemon. Every bite delivers a contrast of textures — warm, crispy potatoes and cool, creamy dressing — that makes this salad unforgettable.

Behind the Recipe

The inspiration came on a warm day when I wanted potato salad but didn’t want anything heavy or mayo-drenched. I had baby gold potatoes, Greek yogurt, and some fresh dill on hand — and the rest just happened. Roasting the potatoes added a whole new level of flavor and texture, and that creamy, lemony yogurt dressing brought it all together. It’s bright, bold, and way more exciting than your average potato salad.

Recipe Origin or Trivia

Potato salad has its roots in Germany, where it’s often served warm with vinegar-based dressings. But this version leans into Mediterranean vibes with olive oil, yogurt, dill, and parsley. The combination of crispy potatoes and a tangy herb dressing gives a fresh twist to a traditional side dish, turning it into a star all on its own.

Why You’ll Love Crispy Potato Salad with Creamy Yogurt Dill Dressing

Whether you’re serving it at a BBQ or eating it straight from the bowl, here’s why this salad will win you over:

Versatile: Serve it warm, at room temp, or chilled.

Budget-Friendly: Uses simple pantry and produce staples.

Quick and Easy: Roasts in 30 minutes, no peeling required.

Customizable: Adjust spices or herbs based on your preferences.

Crowd-Pleasing: Crispy potatoes and creamy dressing? Yes, please.

Make-Ahead Friendly: Store components separately and combine when ready.

Great for Leftovers: Re-crisp potatoes or enjoy cold straight from the fridge.

Chef’s Pro Tips for Perfect Results

These little tips will take your potato salad from good to incredible:

1. Parboil with baking soda: This helps rough up the potatoes for maximum crisping in the oven.
2. Dry thoroughly: Moisture is the enemy of crispness.
3. Roast at high heat: 425°F gives you that golden crust.
4. Toss in dressing just before serving: Keeps the contrast between crispy and creamy.
5. Don’t skimp on acid: Lemon juice and vinegar brighten everything up.

Kitchen Tools You’ll Need

You don’t need anything fancy to pull this off:

Sheet Pan: For roasting the potatoes to golden perfection.

Mixing Bowls: To toss potatoes and mix the dressing.

Pot or Saucepan: For parboiling the potatoes.

Spatula or Tongs: To flip potatoes while roasting.

Grater/Zester: For fresh lemon zest.

Ingredients in Crispy Potato Salad with Creamy Yogurt Dill Dressing

Every ingredient plays a key role in layering flavor and texture:

1. Baby Gold Potatoes: 1.5 lbs. Creamy interior, perfect for crisping.
2. Olive Oil: 3 tablespoons. Helps roast the potatoes evenly and adds richness.
3. Salt: 1 teaspoon (plus more in dressing). Essential for seasoning and balance.
4. Black Pepper: 1 teaspoon. Adds a mild kick.
5. Baking Soda: ½ teaspoon. Breaks down potato edges for extra crispiness.
6. Garlic Powder: ½ teaspoon. Brings subtle savory depth.
7. Smoked Paprika: ½ teaspoon. Adds smoky warmth.
8. Red Onions: 2 tablespoons, finely chopped. Sharp bite and pop of color.
9. Green Onions: 2, chopped. Mild flavor and fresh crunch.
10. Smoky Chili Flakes: To taste. A touch of heat and flair.
11. Greek Yogurt: ½ cup. Tangy and creamy base for the dressing.
12. Mayonnaise: ½ cup. Balances the yogurt with richness.
13. Lemon: ½, juiced and zested. Adds brightness and zing.
14. Dill: 1 tablespoon, chopped. Classic potato salad herb.
15. Parsley: 1 tablespoon, chopped. Adds fresh, clean flavor.
16. Apple Cider Vinegar: 1 teaspoon. Punch of acidity to balance the fat.

Ingredient Substitutions

Work with what you’ve got using these swaps:

Baby Gold Potatoes: Fingerlings or red potatoes.

Greek Yogurt: Sour cream or dairy-free yogurt.

Mayonnaise: All yogurt or vegan mayo.

Dill: Fresh tarragon or chives.

Apple Cider Vinegar: White wine vinegar or lemon juice.

Ingredient Spotlight

Baby Gold Potatoes: Their naturally creamy center contrasts beautifully with a crisp exterior. Roasting them instead of boiling adds depth and bite.

Greek Yogurt: The tangy backbone of the dressing. It keeps things light, fresh, and way less greasy than traditional mayo-heavy versions.

Instructions for Making Crispy Potato Salad with Creamy Yogurt Dill Dressing

Let’s bring it all together with crispy golden potatoes and cool, creamy dressing.

1. Preheat Your Equipment:
   Set your oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Combine Ingredients:
   • Halve the baby potatoes.
   • In a pot, add potatoes, water to cover, baking soda, and a pinch of salt. Bring to a boil and cook for 8–10 minutes until just fork-tender.
   • Drain and dry the potatoes thoroughly.
3. Prepare Your Cooking Vessel:
   Toss the dried potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet, cut-side down.
4. Assemble the Dish:
   Roast potatoes for 20–25 minutes until crispy and golden brown, flipping once halfway through.
5. Cook to Perfection:
   While potatoes roast, make the dressing: combine Greek yogurt, mayo, lemon juice and zest, dill, parsley, vinegar, salt, and pepper in a bowl. Mix well.
6. Finishing Touches:
   Once potatoes are crispy, transfer to a platter. Drizzle or dollop with dressing. Sprinkle red onion, green onion, and chili flakes over the top.
7. Serve and Enjoy:
   Serve warm or at room temperature with lemon wedges on the side.

Texture & Flavor Secrets

The beauty of this dish is in the contrast — crispy on the outside, creamy on the inside potatoes paired with a cold, tangy, herby dressing. The fresh bite of red onion and the mellow green onion balance the richness, and smoky chili flakes give it that final spark.

Cooking Tips & Tricks

A few helpful hints to lock in flavor and crunch:

• Don’t skip the baking soda boil — it’s what gives you crispy edges.
• For ultra-crispy potatoes, let them sit undisturbed on the pan for the first 15 minutes.
• Add chili flakes to taste — a little goes a long way.
• Serve dressing on the side if storing leftovers to preserve texture.

What to Avoid

Let’s keep this salad crisp and dreamy:

• Don’t overboil the potatoes or they’ll fall apart.
• Avoid under-seasoning — the potatoes need salt both during and after roasting.
• Don’t overdress — too much can drown the crunch.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

Make the dressing up to 2 days in advance and store in the fridge. Roast potatoes just before serving for best texture, but they can be made ahead and reheated at 400°F for 10 minutes. Store leftovers separately to keep them from getting soggy.

How to Serve Crispy Potato Salad with Creamy Yogurt Dill Dressing

Serve warm or at room temperature as a side dish at BBQs, picnics, or weeknight dinners. Pairs beautifully with grilled fish, roasted chicken, or veggie skewers. Add chopped boiled eggs for a more filling meal.

Creative Leftover Transformations

Reinvent your leftovers with these quick tricks:

• Breakfast Hash: Sauté potatoes with eggs and veggies.
• Wrap Filler: Use inside a tortilla with greens and extra dressing.
• Potato Bowl: Top with chickpeas, feta, and extra herbs for a protein-packed lunch.

Additional Tips

• Zest the lemon before juicing for less mess.
• Use full-fat Greek yogurt for the creamiest result.
• Don’t peel the potatoes — the skins add texture and flavor.

Make It a Showstopper

Pile the potatoes high on a white platter. Drizzle the dressing artfully and scatter herbs and chili flakes for a restaurant-style look. Finish with a wedge of lemon for brightness and visual appeal.

Variations to Try

• Spicy Ranch Style: Add ranch seasoning to the dressing and extra chili flakes.
• Vegan Version: Use vegan mayo and coconut yogurt.
• Loaded Style: Top with crumbled bacon and shredded cheese.
• Lemony Herb Version: Add extra parsley and lemon zest for a zippier finish.
• Mediterranean Twist: Add olives, sun-dried tomatoes, and crumbled feta.

FAQ’s

Q1: Can I use a different type of potato?
A1: Yes, red potatoes or fingerlings work well too.

Q2: Do I need to peel the potatoes?
A2: No, the skins add great texture and flavor.

Q3: Can I skip the baking soda?
A3: It’s optional but helps achieve crispier potatoes.

Q4: Is this recipe good cold?
A4: Yes, it’s delicious chilled too, especially for picnics.

Q5: Can I make the dressing ahead?
A5: Absolutely, it keeps well in the fridge for up to 3 days.

Q6: Can I roast the potatoes in an air fryer?
A6: Yes, cook at 400°F for 15–18 minutes.

Q7: Is this gluten-free?
A7: Yes, all ingredients are naturally gluten-free.

Q8: How can I make it spicier?
A8: Add more chili flakes or a pinch of cayenne to the dressing.

Q9: Can I use dried herbs instead of fresh?
A9: Fresh is best, but dried will work in smaller quantities.

Q10: Will the potatoes stay crispy after dressing?
A10: Not for long — add dressing right before serving for the best texture.

Conclusion

Crispy Potato Salad with Creamy Yogurt Dill Dressing is a total flavor bomb — crunchy, creamy, tangy, and fresh all in one. Whether you’re making it for a casual dinner or a summer gathering, it’s guaranteed to disappear fast. Trust me, you’ll want to make this again and again.

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