Crispy cube potato salad
The delicious BBQ side dish with a pickle-lover’s twist
Let’s be honest: once you’ve had a crispy cube potato salad, there’s really no going back. The combo of golden, crunchy potato cubes tossed in a creamy, tangy dressing is exactly what every BBQ plate has been missing — and I’m now questioning why we’ve been settling for soft, boiled versions for so long. The crunch against that smooth dressing? Game-changer.
This crispy potato salad is ideal for summer lunches, BBQs, or let’s face it, eating straight out of the bowl in the fridge when you “can’t be bothered to cook.” It’s also pickle-lover heaven, because the dressing is so deliciously tangy. We’re talking creamy sour cream, mayonnaise, Dijon mustard, chopped pickles, pickle juice, banana shallots, spring onions, and a handful of fresh parsley and pea shoots for a burst of brightness and to give you the illusion that this is indeed a salad.
Each bite is crunchy, salty, creamy, and slightly sharp — everything you want from a potato salad. Imagine this sitting next to a juicy cheeseburger, or better yet, scooped into the burger itself for maximum indulgence. (Trust me on that.)
If you’ve already mastered my viral smashed potato salad or given the Coronation potato salad a go, then this crispy version is your next must-make. And because I always make too many crispy cube potatoes (rookie error or clever planning?), these recipes are also the perfect way to use up leftovers from your cube stash. If you’re reading this in December, or like to get ridiculously well organised, try out my festive potato salad too.
FAQs — Crispy cube potato salad
Can I make this potato salad ahead of time?
Yes, but for best results, keep the crispy cubes separate from the dressing until just before serving. This keeps the potatoes crunchy rather than soggy. But remember that the potatoes may start to lose their crispy-ness the longer they are left.
Can I add veggies or extras to this salad?
Absolutely. Why not try the following:
Blanched green beans
Crispy bacon or pancetta
Hard-boiled eggs
Capers or pickled red onions
How do I make it vegetarian or vegan?
Vegetarian: It already is! Saved you some bother there.
Vegan: Use vegan mayo and sour cream, and double-check your Dijon mustard (some contain egg or honey). Add nutritional yeast or plant-based cheese for extra flavour.
How do I get my potato cubes extra crispy?
Use starchy potatoes (like Maris Piper or Yukon Gold). Normally in a potato salad you’d be using a waxy potato as they hold their shape well, but as we’re roasting beforehand, this isn’t necessary.
Parboil, steam dry and rough up the edges before roasting
Air fry or oven-roast in a hot oil until golden and crisp
Don’t overcrowd the tray! You want all-round golden bits
Can I change the dressing?
Of course. Try:
Ranch-style dressing with garlic + dill
Herby green goddess
A punchy tahini-yoghurt mix
For more ways to enjoy crispy cubes, check out my more of my recipes below. Or browse the full potato section for even more crispy creations.
Crispy cube potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/crispy-cube-potato-salad/
Ingredients
- 4 large Maris Pipers, peeled and cut into cubes
- 2 tbsp oil
- 1 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- Splash of pickle juice
- 2 pickles, sliced into rounds
- 1 shallot, peeled and sliced into rounds
- 2 spring onions, sliced
- Handful parsley, chopped
- Pea shoots, to garnish (optional)
- Salt and pepper
Metric
Imperial
Instructions
- Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife.
- Drain and leave in the colander with a tea towel over them to steam dry for 10 mins. Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
- Get the hot tray out of the oven and add the potatoes to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
- When your potatoes are cooked and crispy, leave them to cool slightly. In a large mixing bowl, mix together the sour cream, mayonnaise, pickles and shallots (keep a few back for garnish), chopped parsley, spring onions, dijon mustard, pickle juice and a big pinch of salt and pepper.
- Stir the crispy potatoes through the dressing and adjust the seasoning as needed. Garnish the top of your potato salad with the reserved pickles, shallot rings and fresh pea shoots.