Creamy Crispy Potato Salad

Ingredients

• 5 Russet potatoes (Peeled and cut into cubes)
• Salt (To taste)
• 1 tbsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Smoked paprika powder
• 1 tsp Cornstarch
• 3 tbsp Oil
• 0.5 cup Hellmann’s mayonnaise
• 0.333 cup Yogurt
• 2 tbsp Sour cream
• 1 tsp White vinegar
• 2 tbsp Dijon mustard
• Salt (To taste)
• 1 tsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Smoked paprika powder
• 1 tbsp Fresh parsley (Freshly chopped)
• 1 cup Mixed bell peppers (Diced)
• 1 Red onion (Diced)
• 2 Hard-boiled eggs (Diced)
• Chives (For garnish)

Steps

1. 1

   Place the cubed potatoes in a bowl. Add salt, black pepper, smoked paprika, garlic powder, and cornstarch, then mix until the potatoes are evenly coated.

2. 2

   Drizzle the oil over the seasoned potatoes and mix again so the pieces are coated.

3. 3

   Preheat the oven to 400°F (200°C).

4. 4

   Spread the potatoes on a baking sheet and bake for 35–40 minutes, flipping halfway through, until golden and crispy. Alternatively, air-fry them at 400°F (200°C) for 25–30 minutes, flipping halfway through.

5. 5

   To make the dressing, combine the mayonnaise, yogurt, sour cream, white vinegar, Dijon mustard, salt, garlic powder, black pepper, smoked paprika, and parsley in a bowl. Mix well.

6. 6

   Add the diced mixed bell peppers and red onion to the dressing, and mix until they are evenly coated.

7. 7

   In a serving dish, combine the crispy potatoes, diced hard-boiled eggs, and creamy dressing. Mix gently.

8. 8

   Garnish with chives and serve chilled.

Notes

The listed cook time says 30 minutes, while the oven method specifies 35–40 minutes; follow the method's stated time and visual cue. The source does not provide instructions for boiling the eggs, so use prepared hard-boiled eggs.

Nutrition per serving

• salad
• side dish
• vegetarian
• egg salad
• baked
• air-fryer option
• make-ahead
• chilled