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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
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
1/4 cup sour cream
2 tablespoons chili crisp sauce (chili crunch sauce with oil and chili flakes)
1 tablespoon fresh lemon juice
1 teaspoon honey
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the potato cubes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the potatoes in the preheated oven for 30 to 35 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, sour cream, chili crisp sauce, lemon juice, honey, remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl until smooth.
When the potatoes are done roasting, transfer them to a large mixing bowl and let cool for 5 minutes.
Add the sliced scallions and chopped cilantro to the potatoes.
Pour the creamy chili crunch dressing over the warm potatoes and gently toss to combine, ensuring all potatoes are coated.
Serve the potato salad warm or at room temperature.