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This Crispy Potato Salad recipe is so easy to put together. The texture contrast, flavors, all of it…it is 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!
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 Crispy Potato Salad
🔥 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 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.
🥣 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 for Crispy Potato Salad
- 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.
Variations for Crispy Potato Salad
- 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 crisp in the oven.
- 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.
Recipes that Pair Crispy Potato Salad

Common Questions
For this recipe I’m using Imperia, Kaluga.
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
- ⅓ cup creme fraiche
- 2 tbsp japanese mayo
- 1 tsp grain dijon mustard
- ½ – 1 tsp white vinegar powder
- 3 eggs
- 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.