Crispy Potato Salad with Creamy Chili Crunch Dressing
A delightful twist on classic potato salad featuring crispy roasted potatoes tossed in a creamy, spicy chili crunch dressing. Perfect as a side dish for any meal or a flavorful picnic addition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons chili crunch sauce (chili oil with crispy garlic and shallots)
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh chives
1 small red onion, finely diced
1 celery stalk, finely diced
1/4 cup roasted peanuts, chopped (optional for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Toss the cubed potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated.
Spread the potatoes in a single layer on a large baking sheet lined with parchment paper.
Roast the potatoes for 35-40 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
While the potatoes roast, prepare the dressing by whisking together mayonnaise, Greek yogurt, chili crunch sauce, lemon juice, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl until smooth and creamy.
In a large mixing bowl, combine the roasted potatoes, finely diced red onion, celery, chopped cilantro, and chives.
Pour the creamy chili crunch dressing over the potato mixture and gently toss to coat all ingredients evenly.
Transfer the potato salad to a serving bowl and, if desired, sprinkle chopped roasted peanuts on top for an added crunch.
Serve the crispy potato salad warm or at room temperature.