Labne Crispy Potato Salad

Our Crispy Potato Salad transforms simple potatoes into a crispy, flavor-packed bowl of deliciousness with a tangy labneh dressing. This is the ultimate way to elevate your potato salad game!

What is Crispy Potato Salad?

Our crispy potato salad is a fabulous twist on classic potato salad. Instead of the traditional chunky salad, we take petite gold potatoes, boil them until tender, then smash and bake them to crispy perfection. The result is an irresistible combination of crispy exteriors with soft, fluffy insides.

The star of the show, though, is the labneh dressing. Labneh, a creamy yogurt cheese, gets a flavor boost with chopped pickles, fresh herbs, and spices. This tangy, refreshing dressing perfectly complements the crispy potatoes, creating a dish that’s comforting, creamy, and satisfyingly crispy.

Ingredients You Need

• Labneh – This creamy, tangy yogurt cheese forms the base of our dressing, adding a rich and smooth texture.
• Chopped Pickles – We love using these for a zesty crunch that brightens up every bite.
• Pickle Juice – This not only adds extra tanginess but also ties all the flavors together beautifully.
• Diced Red Onion – Adds a bit of sharpness and a pop of color to our dressing.
• Fresh Dill, Chopped – Fresh dill brings a delightful herby note that pairs wonderfully with the other ingredients.
• Chopped Chives – Chives add a mild oniony flavor that’s both subtle and delicious.
• Fresh Flat-Leaf Parsley, Chopped – For a burst of freshness, we can’t get enough of this vibrant herb.
• Sea Salt, or to Taste – A little sea salt enhances all the natural flavors in the dressing.
• Black Pepper – Adds just the right amount of spice to keep things interesting.
• Smoked Paprika – This smoky spice gives our dressing so much deep flavor.
• Dijon Mustard – A touch of Dijon mustard adds a tangy, sharp bite that complements the labneh perfectly.
• Grated Garlic Clove – Freshly grated garlic gives the dressing a subtle kick that we adore.
• Petite Gold Potatoes – These are perfect for their creamy texture and bite-sized appeal.
• Olive Oil – Drizzling with olive oil helps to crisp up the potatoes to perfection.
• Salt, to Taste – A sprinkle of salt brings out the best in the potatoes’ natural flavor.
• Pepper, to Taste – A dash of pepper adds a bit of heat and balances the dish.

How to Make Crispy Potato Salad

1. Prepare the Labneh Dressing. Mix labneh, chopped pickles, pickle juice, diced red onion, dill, chives, parsley, sea salt, black pepper, smoked paprika, Dijon mustard, and grated garlic in a bowl until well combined. Set aside.
2. Boil the Potatoes. Place petite gold potatoes in a pot, submerge them in salted water, and boil. Cook until they’re easily pierced with a fork.
3. Preheat and Prep. Preheat your oven and drain the potatoes. Place the potatoes on a prepared baking sheet.
4. Smash the Potatoes. Press a flat-bottomed cup into each potato to flatten. 
5. Season and Bake. Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Bake for the recommended time, until perfectly crispy. Flip the potatoes halfway through cooking.
6. Serve. Gently fold the potatoes with the labneh mixture, or just drizzle it over top before serving.

Variations

• Spice – Add a pinch of cayenne pepper powder to the labneh dressing for a spicy twist. Or add a bit of harissa or a splash of Sriracha.
• Cheese – Sprinkle grated parmesan cheese over the potatoes before baking for an extra layer of flavor.
• Herbs – Experiment with different herbs like basil or cilantro for a unique flavor profile.

Can I Store Leftovers?

Crispy potato salad is best enjoyed fresh — the potatoes may lose their crispiness if stored for too long. But we doubt you’ll need to worry about leftovers with this recipe! 

Refrigerate any leftovers in an airtight container for up to 3 days. If you want to enjoy it warm, store the dressing and potatoes separately. Reheat the potatoes in the oven or an air fryer to regain some of the crisp texture before adding the dressing. 

Freezing is not recommended — it can alter the texture of the potatoes and the dressing.

More Potato-Based Recipes

On the prowl more potato goodness? Check out more of our easy recipes that put the hearty starch front and center with any meal!

Baked Cheesy Mashed Potatoes

Crockpot Potato Soup

Garlic Parmesan Potato Wedges

Air Fryer Golden Potatoes with Harissa Sauce

Labne Crispy Potato Salad

5 from 3 votes

Author: Food Dolls

Servings: 6 servings

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Save Saved Recipe Pin Print Email

This crispy potato salad features a labneh "dressing" for a tangy, refreshing, Mediterranean twist on the classic side dish!

Ingredients  

1x2x3x

For the Labne "Dressing"

• ▢ 16 ounces labneh
• ▢ 1/4 cup chopped pickles
• ▢ 1 Tablespoon pickle juice
• ▢ 1/4 cup diced red onion
• ▢ 2 Tablespoons fresh dill chopped
• ▢ 2 Tablespoons chopped chives
• ▢ 1/4 cup fresh flat-leaf parsley chopped
• ▢ 1/4 teaspoon sea salt or to taste
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 grated garlic clove

Smashed Potatoes:

• ▢ 1 pound petite gold potatoes
• ▢ Olive oil
• ▢ Salt to taste
• ▢ Pepper to taste

Instructions 

For the Labne Dressing:

• In a bowl, combine all the labneh topping ingredients. Mix well, and set aside.
  16 ounces labneh, 1/4 cup chopped pickles, 1 Tablespoon pickle juice, 1/4 cup diced red onion, 2 Tablespoons fresh dill, 2 Tablespoons chopped chives, 1/4 cup fresh flat-leaf parsley, 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1 teaspoon Dijon mustard, 1 grated garlic clove
  

For the Smashed Potatoes:

• Place the potatoes in a pot, and cover with water. Add 2 teaspoons of salt, and bring to a boil.
  1 pound petite gold potatoes
  
• Boil the potatoes until fork-tender, about 12-15 minutes (cooking time may vary based on potato size).
• Drain the potatoes and line a baking sheet with parchment paper.
• Arrange the potatoes on the baking sheet, leaving space between each.
  
• Using a cup, gently flatten each potato.
  
• Drizzle generously with olive oil, and sprinkle with salt and pepper.
  Olive oil, Pepper to taste, Salt to taste
  
• Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crispy and golden.
  

To Serve:

• Spoon the labneh mixture over the crispy potatoes, or mix them together if preferred.
  

Equipment

1 Mixing Bowl

1 Large Pot

1 Baking sheet

Would you like to save this? 🔖

We’ll email this post to you, so you can come back to it later!

I agree to be sent email.

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!