This crispy potato salad uses halved Yukon Gold potatoes, oven-roasted or air-fried until golden and crunchy. They get tossed in a creamy Greek yogurt herb dressing made with fresh herbs, garlic, and lemon. No mayo, just bright flavor. Perfect for BBQs and picnics.
Crispy Potato Salad At A Glance
- ✅ 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
Crispy potato salad has been everywhere on TikTok for the past year, and I get why: the texture is genuinely great. But every version I tried had the same issue: once the smashed potatoes hit the dressing, the crispy edges started softening fast. By the time we sat down to eat, the crunch was mostly gone.
So I started testing it differently. Instead of smashing baby potatoes flat, I halve Yukon Golds and roast them cut-side down until the flat side goes deeply golden and the inside stays fluffy. Less surface area means less dressing absorption, so the potatoes hold their crisp edge through dinner, even if you make them an hour ahead. If you do want the classic smashed version, I have an air fryer smashed potatoes recipe that works beautifully on its own as a side.
The dressing skips mayo entirely. It's full-fat Greek yogurt with fresh parsley, cilantro, chives, garlic, and lemon. Tangy, creamy, and herb-forward without feeling heavy. I love serving this salad with my grilled turkey burgers or grilled boneless chicken thighs in the summer, but it's good enough on its own for a light lunch with crusty bread.
Jump to:
- Crispy Potato Salad At A Glance
- Why I Halve the Potatoes Instead of Smashing Them
- What Makes This Recipe Different
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Crispy Potato Salad with Herb Dressing (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Tips for the Crispiest Potato Salad
- What to Serve with Crispy Potato Salad
- How to Store and Make Ahead
- Crispy Potato Salad FAQ
- More Easy Potato Side Dishes
- 📖 Recipe
- 💬 Comments
Why I Halve the Potatoes Instead of Smashing Them
I tested this recipe both ways before settling on halved Yukon Golds. Smashed potatoes have more surface area, which sounds great for crispiness - but that same surface area soaks up the yogurt dressing fast, and by the time dinner hit the table, the edges had gone soft.
Halving gives you a fluffy interior, a clean, crispy cut-side, and edges that hold their crunch even after tossing. If you want the smashed version specifically, I have an air fryer smashed potatoes recipe that works beautifully on its own.
What Makes This Recipe Different
- Halved, not smashed. The potatoes stay crispy through dinner instead of softening in the dressing.
- No mayo. The dressing is made with full-fat Greek yogurt, fresh parsley, cilantro, chives, garlic, and lemon.
- Three herbs in the dressing. Parsley, cilantro, and chives together add more depth than the single dill or parsley most recipes use.
- Oven or air fryer. Tested timing for both methods so you can pick whichever fits your night.
- Make-ahead friendly. Holds its texture for BBQs and picnics when you store the components separately.
Ingredients You'll Need
- Yukon Gold potatoes. My go-to for this salad because they have just enough starch to stay fluffy inside while crisping up on the outside. Baby red potatoes work too if that's what you have. (I use the same potatoes in my crispy oven-roasted potatoes recipe.)
- Avocado oil. Higher smoke point than olive oil, which means the potatoes get deeply golden without the oil breaking down. Olive oil works, but in side-by-side testing, avocado oil consistently gave me crispier edges.
- Plain Greek yogurt. Use full-fat. Low-fat works, but the dressing turns out thinner and less creamy. The yogurt does the job mayo usually does, with more protein and less heaviness.
- Fresh herbs. Parsley, cilantro, and chives are my preferred combo because each one brings something different: parsley adds grassy freshness, cilantro adds brightness, and chives add a mild onion note. Dill, basil, or mint also works if that's what you have.
- Garlic and lemon juice. Both cut through the richness of the yogurt and keep the dressing from feeling flat. I grate the garlic so it disappears into the dressing instead of leaving raw bites.
See recipe card for quantities.
Easy Substitutions & Variations
- Make it dairy-free: Swap the Greek yogurt for a thick unsweetened plant-based yogurt (coconut and almond both work, cashew yogurt gives the closest texture to Greek). Vegan sour cream is another option.
- Make it spicy: Add a pinch of red pepper flakes, half a finely chopped jalapeño, or a teaspoon of sriracha to the dressing. Start small and taste as you go.
- Switch up the herbs: Basil, dill, mint, or green onions all work in place of parsley, cilantro, or chives. Pick one or two so the dressing doesn't taste muddled.
- Switch the dressing: My avocado green goddess dressing works beautifully here if you want something thicker and more herb-forward, or just have avocados to use up.
- Change the potatoes: Baby red potatoes or fingerlings work in place of Yukon Golds. Try my crispy air fryer fingerling potatoes!
How to Make Crispy Potato Salad with Herb Dressing (Step-by-Step)
- Step 1: Halve the potatoes. Slice the Yukon Golds in half and bring a pot of salted water to a boil.
- Step 2: Boil until tender. Cook the potatoes for 10 minutes, or until easily pierced with a fork but not falling apart. Drain well.
- Step 3: Season the potatoes. Toss with avocado oil, salt, and pepper until evenly coated. Place cut-side down on a parchment-lined baking sheet.
- Step 4: Roast until crispy. Roast at 425°F for 35 to 40 minutes, until deeply golden and crispy.
- Step 5: Mix the dressing. While the potatoes roast, whisk all the dressing ingredients together in a bowl.
- Step 6: Let it sit. Refrigerate the dressing for 30 minutes to let the flavors meld while you cook the potatoes.
- Step 7: Toss the salad. Once the potatoes are crispy, add them warm to the dressing and toss gently until coated.
- Step 8: Garnish and serve. Top with extra chives or a little lemon zest if you like.
Video Tutorial (Step-by-Step)
Tips for the Crispiest Potato Salad
- Steam dry the potatoes before roasting. After draining, let them sit in the colander for 2 to 3 minutes. Moisture is the enemy of crispiness, and skipping this step is why home-roasted potatoes often come out soft instead of crunchy.
- Always place them cut-side down. This is where the deep golden crust forms. If you toss them halfway or place them skin-side down, you'll get evenly cooked potatoes but lose the crispy contrast that makes this salad work.
- Don't overcrowd the pan. Use two sheet pans if you need to. Crowded potatoes steam rather than crisp, so leave at least an inch of space between pieces.
- Toss the potatoes warm, not hot. Let them cool for about 5 minutes after roasting before adding them to the dressing. Yogurt-based dressings can thin out if the potatoes go in straight from the oven.
- Use full-fat Greek yogurt. Lower-fat versions work but make a thinner, less satisfying dressing.
What to Serve with Crispy Potato Salad
Crispy potato salad works as a versatile side because the tangy yogurt dressing complements smoky grilled proteins and lighter Mediterranean dishes equally well.
- Juicy Air Fryer Chicken Burgers. My most-used pairing. The yogurt dressing on the potato salad acts as a built-in burger sauce.
- Grilled Boneless Chicken Thighs. Smoky and tender, and the herb dressing complements anything off the grill.
- Honey Soy Chicken Kabobs. The sweet-savory glaze plays well against the tangy yogurt dressing.
- Grilled Turkey Burgers. Leaner than beef and a good match for the creamy salad alongside.
- Juicy Thin-Sliced Chicken Breast. My go-to weeknight pairing. The chicken cooks in 6 to 8 minutes, so you can throw it on while the potatoes finish roasting and have everything ready at the same time.
How to Store and Make Ahead
Crispy potato salad is best served fresh, when the edges are still crunchy. That said, here's how to handle make-ahead and leftovers when you need to.
- Make ahead. Store the roasted potatoes and dressing in separate airtight containers, then toss together right before serving. This is my go-to for BBQs and picnics, and it's where the halving method pays off most: the potatoes hold their crisp edge much longer than smashed versions when stored separately.
- Refrigeration. Leftovers keep up to 3 days in an airtight container. Potatoes stored in the dressing soften over time, so plan to eat them within the first day for the best texture.
- Reheating. Scrape off as much dressing as you can, then reheat the potatoes in a 375°F oven for 8 to 10 minutes or an air fryer for 4 to 5 minutes. Toss with fresh dressing after.
- Freezing. I don't recommend it. Cooked potatoes turn grainy, and yogurt dressings separate after thawing.
Crispy Potato Salad FAQ
Yes. Store the roasted potatoes and the dressing in separate airtight containers, then toss them together right before serving. If the potatoes have softened in the fridge, reheat them in a 375°F oven for 8 to 10 minutes or in the air fryer at 375°F for 4 to 5 minutes before adding the dressing.
Yukon Gold potatoes are my first choice. They have just enough starch to stay fluffy inside while crisping up on the outside, and the thin skin doesn't need peeling. Baby red potatoes work too, but tend to be slightly waxier, so the interior is less fluffy.
You can. Smashed potatoes have more surface area and start out crispier, but they soften faster once tossed in the dressing. Halved Yukons hold their crisp edge longer, which is why I switched. If you want the smashed version, my Air Fryer Smashed Potatoes recipe works beautifully on its own as a side.
Warm or at room temperature is best. The dressing stays creamy and the potatoes hold their texture. If serving cold, the potatoes will soften somewhat in the fridge, but the flavor is still good.
Up to 3 days in an airtight container. The texture is best within the first 24 hours since the potatoes soften over time when stored in the dressing. For the longest-lasting crispness, store the components separately and toss right before serving.
Yes. Swap the Greek yogurt for a thick, unsweetened plant-based yogurt. Coconut and almond yogurts both work, and cashew yogurt comes closest to Greek yogurt in texture. The rest of the recipe stays the same.
More Easy Potato Side Dishes
A few more potato recipes from my kitchen worth bookmarking:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Crispy Potato Salad with Creamy Herb Yogurt Dressing
Ingredients
Crispy Potatoes:
- 1.5 lbs Yukon Gold Potatoes
- 1.5 tablespoon avocado oil
- Salt & pepper, to taste
Creamy 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.
Video
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie-where classic comfort foods get a healthier, high-protein twist. As a former collegiate athlete and recipe developer, Tati focuses on balanced, feel-good meals you can actually make on a weeknight.
Saskia says
Crunchy, crisp, and flavorful. I hate mayo and this potato salad was so so good! Healthy and you can't tell! Thanks
Tati Chermayeff says
Thank you so much for this review, saskia! I am trilled you loved this potato salad as much as me hehe
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!