PREV
One of those recipes that only partially makes it to the table to serve because that one “just a taste” bite turned into ten. Literally the most crowd pleasing side dish you could ever bring and it’s just as good warm or cold so you don’t have to worry about transporting and reheating.
Step by Step
Preheat the oven to 450 degrees. Fill a large pot with water and add the potatoes and a generous pinch of salt. Bring to a boil and cook until potatoes are soft, about 20 minutes. Drain and let cool.
On a large sheet pan, add a drizzle of olive oil. Add the potatoes and smash them down flat with a cup covered with parchment paper. Brush with more olive oil and season with salt and pepper.
Bake for about 40 minutes, flipping halfway, or until golden brown and crispy.
In a large bowl, combine mayonnaise, mustard, green onion, celery, red onion, dill, paprika, salt and pepper.
Add the potatoes and toss to coat.
Season with salt and pepper to taste. Serve warm, room temperature or cold!
Photography by Angelica Oles.
Truly the best potato salad I’ve ever had! Everyone is always obsessed.
Awesome! I am not a fan of potato salad, but this appealed to me the moment I saw the recipe. I was afraid the potatoes would not stay crispy with the dressing, but they did! Was a hit with the fan!
Can you make this recipe ahead of time? Prob not if you want potatoes crispy?
Thanks!
I would recommend making it fresh, but if you want to make in advance definitely keep the potatoes separate from the dressing until ready to serve.
Brought to dinner with my family, was a huge hit with everyone. My mom asked for the recipe and she’s made it a few times too!
Followed your advice to bring to a party and it was the talk of the table!
I made this as a side with dinner tonight and it was amazing! Highly recommend!
I made this potato salad for the 4th of July and it is literally the only potato salad worth making from now on! Holy smokes! The extra crispy crunchy potatoes with the creamy cool dressing are phenomenal!