Ingredients
Method
- Cut the potatoes into 2-inch chunks. Put them in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until tender. Drain well and let them sit in a colander to steam dry.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss the drained potatoes with olive oil, garlic powder, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 30 minutes, flipping halfway through, until golden and crispy.
- While the potatoes roast, prepare the dressing. In a large bowl, whisk together sour cream, mayonnaise, scallions, dill, parsley, Dijon mustard, and lemon juice. Taste and adjust seasoning with salt and pepper.
- Once the potatoes are roasted and slightly cooled, gently toss them with the dressing. Add any optional add-ins such as hard-boiled eggs, crispy bacon, pickles, or smoked paprika. Serve immediately or refrigerate for later.
Notes
The contrast of textures in this potato salad — crispy exterior, creamy interior — makes it a standout dish at any gathering. The fresh herbs, lemon juice, and Dijon mustard make it taste vibrant and not heavy, making this the ultimate side dish for BBQ season.
