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This Crispy Potato Salad recipe is so easy to put together. The texture contrast, flavors, all of it…it’s a winner! Make sure you check out my tips 🔥 on how to easily get the crispiest potatoes and a jammy egg recipe with easy peel! I know the caviar is extra but this recipe is great with or without!
Table of Contents
Why You’ll Love Crispy Potato Salad
This Crispy Potato Salad recipe is my dream potato salad. You have the Crispy Potatoes with a delicious and yet simple dressing. The potatoes are not completely coated so you keep that bite but you have enough of it that you have still have the flavor. The jammy eggs are to die for and the caviar is the cherry 🍒 on top, but this recipe is great without it too!
How To Prepare
Prepare the Potatoes 🥔
Boil the potatoes until fork tender with the baking soda and plenty of salt. About 10-15 minutes. Let the potatoes sit atop the strainer to steam for 15 minutes. Shake vigorously, the rough edges is what makes this potato salad extra crispy. Add the potatoes to a baking sheet and add plenty of olive oil, salt and pepper. Bake at 425°F for 35-45 minutes until crispy. Let them cool slightly.
Cook the Eggs 🥚
Boil the eggs for 6 ½ – 7 minutes, shock them in ice water. To peel, gently crack the eggs then roll them up to separate the shell. Let them soak in water again and the shell will peel off. Quarter the eggs.
Make the Dressing and Assemble 🍽️
Mix the creme fraîche, vinegar powder, mayo, dijon and pepper. Drizzle sauce over the crispy potato salad, add LOTS of chives, the eggs and caviar.
🫶 And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- The caviar is definitely amazing in this recipe, but also extremely expensive. This Crispy Potato Salad stands on its own and is delicious without the caviar.
- If you would prefer to use red potatoes or Idaho potatoes you can use those instead.
- You can swap the Japanese mayo for regular in a pinch. The taste will be slightly different but it will still be great.
- If you don’t have creme fraîche, you can use sour cream instead
- Variations
- Spicy Version: Add a drizzle of salsa macha on top for a bit of kick!
- Non-Jammy Egg Version: If jammy eggs aren’t your thing, boil them for about 10 minutes total for a classic hard boil that is mashable but not dry.
🔥Chef Nadia’s Tip🔥
- For the crispiest potatoes: Add 1 tsp baking soda while boiling the potatoes. You will also shake vigorously to rough up the edges before baking which gives you the extra crispy potatoes in the oven and your salad will turn out perfectly.
- For jammy egg recipe that peel easily: Boil the eggs for 6 ½ – 7 minutes, shock them in ice water. To peel, gently crack the eggs then roll them up to separate the shell. Let them soak in water again and the shell will peel off.
The Perfect Pairings
🍹Drink: A Spiced Tequila Sour would pair beautifully with this dish with its warm spices and bright citrus.
🥗Mains and Sides: Keeping it easy, Some Chicken Buffalo Sliders, Buffalo Corn Ribs and a Crispy Shiitake Salad would all go great with this Crispy Potato Salad recipe.
Crispy Potato Salad: Questions Answered
For this recipe I’m using Imperia, Kaluga.
Baking soda makes the water alkaline, which then breaks the potatoes surface down a bit, giving you a rough texture. When you do this along with shaking it vigorously to make even more of a rough texture, it gives you the crispiest crust in the oven while keeping the center nice and fluffy.
Yes, you can. Don’t assemble till right beforehand. Here is how to reheat each part:
Crispy Potatoes: Use an oven, air fryer, or skillet with a little oil till just reheated through.
Eggs: Submerge them in hot, not boiling, water for a few minutes.
Assemble as per directions.
Crispy Potato Salad
Equipment
- 1 Large Pot
- 1 strainer
- 1 baking sheet
Ingredients
- 1 lb baby Yukon gold potatoes, halved or quartered
- 1 tsp baking soda
- Kosher salt
- Olive oil, to taste
- Black pepper, to taste
- 3 eggs
- ⅓ cup creme fraiche
- ½ – 1 tsp white vinegar powder
- 2 tbsp japanese mayo
- 1 tsp grain dijon mustard
- Caviar to taste, I'm using Kaluga, optional
- Chives, to taste, I add a lot
Instructions
- Boil the potatoes until fork tender with the baking soda and plenty of salt. About 10-15 minutes.
- Let the potatoes sit atop the strainer to steam for 15 minutes. Shake vigorously, the rough edges is what makes them crispy.
- Add the potatoes to a baking sheet and add plenty of olive oil, salt and pepper. Bake at 425°F for 35-45 minutes until crispy. Let them cool slightly.
- Boil the eggs for 6½ – 7 minutes, shock them in ice water. To peel, gently crack the eggs then roll them up to separate the shell. Let them soak in water again and the shell will peel off. Quarter the eggs.
- Mix the creme fraiche, vinegar powder, mayo, dijon and pepper.
- Drizzle sauce over the potatoes, add LOTS of chives, the eggs and caviar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
