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Viral Green Crispy Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 15 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

This Viral Green Crispy Potato Salad offers a refreshing twist on the classic potato salad by combining crispy pan-fried potatoes with a vibrant green herb dressing. The salad is both flavorful and texturally rich, featuring golden, crispy potatoes contrasted with a creamy, tangy, herbaceous sauce made from fresh greens and a touch of acidity. Perfect as a side dish or a light meal, this recipe is easy to prepare and sure to impress with its unique take on a beloved classic.

Ingredients

For the Crispy Potatoes

  • 3 pounds small potatoes (Yukon Gold or baby potatoes), washed and halved
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Green Herb Dressing

  • 1 cup fresh flat-leaf parsley leaves, packed
  • 1/2 cup fresh dill, packed
  • 1/2 cup fresh chives, packed
  • 1/4 cup fresh basil leaves, packed
  • 1 clove garlic, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste

For Serving

  • 1 tablespoon finely chopped fresh parsley (optional garnish)
  • Additional lemon wedges

Instructions

  1. Prepare the Potatoes: Place the halved potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until just tender when pierced with a fork, about 12-15 minutes. Do not overcook to avoid mushy potatoes.
  2. Drain and Dry: Drain the potatoes thoroughly and let them steam dry for a few minutes to remove excess moisture. This helps in achieving crispy edges when frying.
  3. Make the Herb Dressing: While the potatoes are cooking, combine parsley, dill, chives, basil, garlic, capers, lemon juice, and Dijon mustard in a food processor. Pulse until finely chopped. With the machine running, slowly drizzle in the olive oil until the mixture is emulsified and creamy. Season with salt and pepper to taste.
  4. Fry the Potatoes: Heat the olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer, cut side down, and cook without moving until the bottoms are golden and crispy, about 5-7 minutes. Turn to crisp the other sides, cooking another 5 minutes in total until evenly golden and crisp.
  5. Toss and Combine: Transfer the hot crispy potatoes to a mixing bowl. Pour the green herb dressing over the potatoes and gently toss to coat evenly while they are warm, allowing the dressing to soak in and coat the potatoes.
  6. Serve: Garnish with additional chopped parsley and serve immediately with extra lemon wedges on the side for an added fresh citrus kick.

Notes

  • Use small or baby potatoes for optimal crispiness and quick cooking.
  • If you do not have a food processor, finely chop the herbs and garlic by hand and whisk the dressing ingredients well.
  • For a lighter version, reduce the olive oil by half in the dressing and use a non-stick pan for frying.
  • This salad is best served warm or at room temperature; refrigerating may soften the crispy potatoes.
  • Adjust lemon juice and seasoning according to your taste preference.

Find it online: https://cookedbylina.com/viral-green-crispy-potato-salad-recipe/