This crispy potato salad is fresh, herby, and so delicious. Oven roast or air fry the potatoes until golden and crunchy, then toss in a tangy Greek yogurt herb dressing. It's the kind of side dish that disappears fast at BBQs, picnics, or weeknight dinners. For extra crunch, make it with my air fryer smashed potatoes!
A Quick Look At The Recipe
- ✅ Recipe Name: Crispy Potato Salad with Creamy Herb Yogurt Dressing
- 🕒 Ready In: ~55 minutes (oven roasting) or ~30 minutes (air frying)
- 👪 Serves: 4
- 🍽 Calories: ~180 per serving (varies by size and ingredients)
- 🥣 Main Ingredients: Yukon Gold potatoes, avocado or olive oil, Greek yogurt, parsley, cilantro, chives, garlic, lemon
- 📖 Dietary Info: Vegetarian, gluten-free, healthy, high in fiber, no mayo
- ⭐ Why You'll Love It: Golden, crunchy potatoes tossed in a tangy, creamy herb yogurt dressing — fresh, flavorful, herby, and perfect for a side dish. Oven or air fryer option!
SUMMARIZE & SAVE THIS CONTENT ON
I first saw crispy potato salad blowing up on TikTok and Instagram, and I knew I had to put my own healthy spin on it. This crispy potato salad with creamy herb dressing skips the heavy mayo and uses a fresh, tangy mix of Greek yogurt, garlic, lemon, parsley, cilantro, and chives. It's creamy, light, and absolutely packed with flavor.
I make this recipe with halved Yukon Gold potatoes that turn out extra tender and fluffy inside with a crisp, golden outside — even better than the typical smashed potatoes. But, if you want to go with the viral trend and want extra crunch, you can also use my air fryer smashed potatoes! Anyways, this salad is perfect served with my juicy air fryer chicken burgers and grilled boneless chicken thighs for the ultimate summer spread.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients
- Need to substitute an ingredient?
- Easy Substitutions & Variations
- How to Make This Crispy Potato Salad
- 1 Minute Video Tutorial
- Top Tips
- What to Serve with Crispy Potato Salad
- Frequently Asked Questions
- Storage Tips
- More Potato Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Crispy and flavorful – golden potatoes with the perfect crunch and a creamy, herby finish.
- Healthier twist – made with Greek yogurt instead of heavy mayo.
- Two foolproof cooking methods – roast in the oven or air fry in less time for the same golden, crispy finish.
- Perfect for any occasion – great warm or at room temperature for BBQs, picnics, or weeknight dinners.
- Pairs with everything – incredible alongside grilled salmon, juicy chicken burgers, or anything hot off the BBQ.
Ingredients
- Yukon Gold potatoes – my favorite for this salad because they're naturally creamy inside and crisp up beautifully on the outside. Baby red potatoes also work.
- Avocado oil – has a high smoke point, so the potatoes get extra golden without burning. Olive oil works too, but I find avocado oil makes them crispier.
- Plain Greek yogurt – keeps the dressing creamy and tangy while adding a bit of protein. Use full-fat for the richest flavor.
- Fresh herbs – I love the combo of parsley, cilantro, and chives, but you can swap in dill, basil, or mint based on what you have.
- Garlic & lemon juice – brighten up the dressing and give it a fresh, zesty kick.
See recipe card for quantities.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
Easy Substitutions & Variations
- Make it gluten-free: This viral crispy potato salad is naturally 100% gluten-free — no swaps needed.
- Make it dairy-free: Use a dairy-free yogurt (like almond, coconut, or oat-based) instead of Greek yogurt. Vegan sour cream also works.
- Make it spicy: Add red pepper flakes, chopped jalapeño, or a drizzle of sriracha to the dressing for a kick.
- Switch up the herbs: Try basil, dill, mint, or green onions in place of parsley, cilantro, or chives.
- Change the potatoes: Use baby red potatoes or fingerlings for a different texture and flavor. I love these crispy air fryer fingerling potatoes.
- Air fryer variation: Follow the same method, but air fry boiled potatoes at 400°F for 15–18 minutes, shaking halfway, for extra crunch.
How to Make This Crispy Potato Salad
- Step 1: Slice the potatoes in half and bring a pot of salted water to a boil.
- Step 2: Cook the potatoes for 10 minutes, or until easily pierced with a fork (but not falling apart). Drain well.
- Step 3: Toss the potatoes with avocado oil, salt, and pepper until well coated. Place them cut-side down on the baking sheet.
- Step 4: Roast for about 35-40 minutes, or until golden and crispy.
- Step 5: While the potatoes roast, mix all the dressing ingredients together in a bowl.
- Step 6: Let it sit for 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
- Step 7: Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing, making sure they're well coated.
- Step 8: Top with crispy potato bits from the sheet and a little extra chives or lemon zest if you like.
1 Minute Video Tutorial
Top Tips
- Dry the potatoes well: After boiling, let them steam-dry for a few minutes — moisture is the enemy of crispiness.
- Cut-side down for max crunch: Place the halved potatoes cut-side down on the baking sheet so they get golden and crispy.
- Don't overcrowd the pan: Give the potatoes space so hot air can circulate and crisp them evenly.
- Let the dressing rest: Mixing the Greek yogurt, herbs, garlic, and lemon juice ahead of time lets the flavors blend beautifully.
What to Serve with Crispy Potato Salad
This crispy potato salad pairs well with almost anything — here are some of my favorite mains and sides to serve it with:
- Juicy Air Fryer Chicken Burgers – tender, flavorful, and perfect next to a big scoop of potato salad.
- Greek Salmon & Quinoa Bowls - fresh, balanced, and full of Mediterranean flavors.
- Honey Soy Chicken Kabobs – tangy, colorful, and a total crowd-pleaser at cookouts.
- Grilled Turkey Burgers - lean, juicy, and perfect for summer grilling.
- Grilled Boneless Chicken Thighs - smoky, tender, and packed with flavor.
- Watermelon Feta & Blueberry Salad – sweet, salty, and refreshing for hot summer days.
- Healthy Tzatziki – creamy and cool for dipping potatoes or pairing with grilled meats.
- Sweet Potato Falafels – hearty, spiced, and perfect for a vegetarian pairing.
Frequently Asked Questions
Yes, you can make this crispy potato salad ahead of time — but to keep that irresistible crunch, store the roasted or air-fried potatoes separate from the dressing. I like to reheat the potatoes in a 375°F oven or air fryer for a few minutes before tossing with the dressing right before serving. This way, you get the best texture and fresh flavor.
Yukon Gold potatoes are my top choice. They have a naturally creamy interior and a thin skin that crisps beautifully without peeling. Baby red potatoes also roast well, but they're slightly waxier, so they won't be quite as fluffy inside.
Definitely! While I prefer the tender bite of halved potatoes for this recipe, smashed potatoes have even more crispy surface area. If you want to try it, my Air Fryer Smashed Potatoes are a perfect base.
It's best served warm or at room temperature so the potatoes keep their texture and the dressing stays creamy. If serving cold, know that the potatoes will soften slightly in the fridge — still tasty, just less crispy.
Storage Tips
- Best for making ahead: For the crispiest texture, store roasted or air-fried potatoes and the dressing in separate airtight containers. Toss them together right before serving — this is my go-to method when prepping for a BBQ or picnic.
- Refrigeration: Keep in the fridge for up to 3 days. Potatoes stored in the dressing will soften slightly, but the flavors will still be delicious.
- Reheating: To revive crispiness, reheat potatoes in a 375°F oven for 8–10 minutes or in the air fryer at 375°F for 4–5 minutes before adding the dressing.
- Freezing: I do not recommend freezing crispy potato salad. Cooked potatoes lose their texture and can turn grainy after freezing.
More Potato Recipes You'll Love
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Did you make this recipe?
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📖 Recipe
Crispy Potato Salad
Ingredients
Crispy Potatoes:
- 1.5 lbs Yukon Gold Potatoes
- 1.5 tablespoon avocado oil
- Salt & pepper, to taste
Herby Dressing:
- ½ cup plain Greek yogurt, 0%, 2%, or full fat
- ½ - 1 teaspoon Salt, or to taste
- ½ teaspoon pepper, or to taste
- Juice of 1 large lemon
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 2 tablespoon finely sliced chives
- 1 large garlic clove, grated
Instructions
- Prep: Preheat the oven to 425°F and slice the potatoes in half.
- Boil the Potatoes: Bring a pot of salted water to a boil and cook potatoes for 10 minutes, or until easily pierced with a fork (but not falling apart). Drain well.
- Roast the Potatoes: Toss the potatoes with avocado oil, salt, and pepper until well coated. Place them cut-side down on the baking sheet. Roast for about 35 - 40 minutes, or until golden and crispy.
- Make the Dressing: While the potatoes roast, mix all the dressing ingredients together in a bowl. Let it sit for 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
- Combine and Serve: Once the potatoes are crispy, taste and add more salt if desired. Toss the warm potatoes in the yogurt dressing, making sure they’re well coated. Top with crispy potato bits from the sheet and a little extra chives or lemon zest if you like.
Tati Chermayeff says
This is my favorite salad! The crispy potatoes in combo with the creamy, bright, and herby dressing is so yummy. I love that it is made with greek yogurt and not mayo and that you can air fryer the potatoes too. Delish side dish!