Crispy Potato Salad Recipe

Experience an elevated twist on a beloved salad featuring crispy roasted baby red potatoes tossed with garlic, paprika, and a bright apple cider vinegar dressing. Fresh red onion and parsley lend a vibrant flavor while optional eggs and bacon add a savory finish, a unique, crunchy side for any gathering.

I love makin this Crispy Potato Salad recipe because its flavor and texture always impress my friends no matter the occasion. This salad is perfect as a side dish for summer cookouts or even as a hearty winter side dish.

I use 2 lb baby red potatoes that I quarter and season with 3 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon paprika along with ½ teaspoon salt and ¼ teaspoon black pepper. I then toss them with 2 tablespoons apple cider vinegar to add a tangy kick.

Baking those potatoes until they’re perfectly golden and crisp gives this dish added nutritional value from the healthy fats in olive oil and vitamins from the red onion and fresh parsley. I sometimes mix in 2 chopped hard boiled eggs and 3 slices of bacon for extra protein and flavor but its already a great option when you need a side for big groups and meals meant to impress.

Why I Like this Recipe

I really love how the potatoes come out crispy and golden. There’s something about that perfect crunch that makes every bite so satisfying. I also dig the tangy kick from the apple cider vinegar and red onion mix – it cuts through the richness of the bacon and eggs in such a cool way. Plus, it’s super easy to whip up; even if I’m in a rush, I can just toss everything together and end up with a dish that’s both tasty and fun to serve at my cookouts. Lastly, the mix of garlic, paprika, and parsley gives it a homemade, comforting flavor that reminds me of good times with my friends and family.

Ingredients

• Baby red potatoes deliver fiber and carbohydrates that makes the salad filling and hearty.
• Olive oil is packed with healthy fats and adds a rich, smooth texture.
• Garlic powder offers a subtle zing and depth that lifts the overall flavor.
• Paprika infuses a warm smoky sweetness that gives the dish extra charm.
• Salt and black pepper sharpen flavors without overpowering the other ingredients.
• Apple cider vinegar gives a tangy kick that brightens every bite.
• Red onion adds a crisp bite and mild pungency for a balanced taste.
• Fresh parsley brings a burst of freshness and extra vitamins to boost flavor.

Ingredient Quantities

• 2 lb baby red potatoes, quartered
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons apple cider vinegar
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• Optional: 2 hard boiled eggs, chopped
• Optional: 3 slices bacon, cooked and crumbled

How to Make this

1. Preheat your oven to 425°F and lightly grease a baking sheet.

2. In a big bowl, toss the quartered baby red potatoes with 3 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper until they are evenly coated.

3. Spread the potatoes out on the baking sheet in a single layer so they roast up nice and even.

4. Roast the potatoes in the oven for about 30-35 minutes, stirring once or twice midway through so they get evenly crispy.

5. While the potatoes are roasting, mix 2 tablespoons apple cider vinegar, ¼ cup finely chopped red onion, and ¼ cup chopped fresh parsley in a small bowl.

6. When the potatoes are done, let them cool for a few minutes then toss them with the vinegar dressing to keep them zesty.

7. If you like, mix in the 2 hard boiled eggs that you chopped earlier.

8. For an extra flavor punch, sprinkle in the crumbled bacon from 3 slices that you cooked beforehand.

9. Taste and add more salt or pepper if you think it needs a little extra.

10. Serve warm or at room temp and enjoy this crunchy twist on a classic potato salad at your next cookout.

Equipment Needed

1. Preheated Oven
2. Baking Sheet (lightly greased)
3. Large Mixing Bowl
4. Small Mixing Bowl
5. Chef’s Knife and Cutting Board
6. Measuring Spoons and Measuring Cups
7. Spatula or Wooden Spoon
8. Pot and Slotted Spoon (if you plan to hard boil the eggs yourself)
9. Frying Pan (if you need to cook your bacon)

FAQ

Crispy Potato Salad Recipe Substitutions and Variations

• Instead of baby red potatoes, you can use baby yellow potatoes or fingerling potatoes if you cant get the red ones.
• If olive oil is not available, try using avocado oil or even grapeseed oil since they work really well in this salad.
• When you dont have garlic powder, chopped fresh garlic is a good substitute, just be sure to use a bit less since fresh garlic is more potent.
• If you dont have apple cider vinegar, you can swap it for white vinegar or even a squeeze of lemon juice to get that tangy flavor.

Pro Tips

1. Try lining your baking sheet with parchment paper so the potatoes don’t stick and cleanup is a breeze.
2. When you toss the potatoes with the spices, make sure they’re all evenly coated so every bite gets that awesome flavor kick.
3. Stir the potatoes at least once during roasting so they cook evenly, cuz sometimes some pieces get way crispier than others.
4. If you want a little extra tang, drizzle a bit more apple cider vinegar over the potatoes right before mixing in the red onion and parsley; it really amps up the taste.