When I was a child, potato salad was one of the few things I had to eat fresh while it was still warm. As soon as my mama finished adding the seasonings, I wanted a bowl because I wasn’t a fan of cold potato salad. Now, as an adult, I can eat cold potato salad, but I just prefer it to have some crunch or for it to be on the chunky side, so crispy potato salad was the perfect combo! One day, I cooked roasted potatoes and ate a few crispy ones and thought about a coating being on it but with a mayo richness, and that’s when I had the idea to try it as a chunky potato salad! I added carrots because I love a raw cold crunch, like crisp lettuce or cold veggies. The best part is that this salad holds some of the firmness when it cools, and it’s still delicious! Let me tell you, the shredded carrots are optional, but will blow your mind altogether!
recipe 
yields
Serves 4 to 6
2 pounds baby potatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper
Cajun seasoning (optional)
½ cup sour cream or Greek yogurt
1 tablespoon prepared mustard
1 garlic clove, grated
2 tablespoons chopped chives or green onions
3 to 4 cups shredded carrots (optional)
1 tablespoon olive oil (optional)
Freshly squeezed lime juice (optional)
ingredients
steps
- Preheat the oven to 425°F.
- In a medium bowl, toss the potatoes in the oil, salt, and pepper (or Cajun seasoning). Arrange in a single layer on a baking sheet and roast in the oven for 30 to 40 minutes, until crispy.
- In a separate medium bowl, mix together the sour cream, mustard, garlic, and chives.
- Toss the roasted potatoes in the dressing while warm. Serve warm or room temperature.
- If using the carrots, toss the shreds in the olive oil and season to taste with lime juice, salt, and pepper. Lay the carrots on the plate and add the potatoes on top! Thank me later.
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Excerpted from COOKING FROM SCRATCH: A Careful Selection of Useful Recipes by Toya Boudyl, copyright ©2026, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
