If you’re looking for a fresh, flavorful twist on the classic potato salad, this crispy potato salad is the summer recipe you need. Made with golden, pan-crisped mini potatoes and loaded with bold ingredients, it’s a satisfying dish that works beautifully as a hearty side or a light, veggie-forward main. The real star? Cabot Creamery’s Extra Sharp Cheddar Cheese, which adds a rich, savory bite to every forkful.
Perfect for BBQs, backyard dinners, or packed picnics, this crispy cheddar potato salad is both simple to make and big on flavor. The base starts with mini yellow potatoes, seasoned and crisped to golden perfection. A creamy dressing made with Greek yogurt, mayo, garlic, and a bright hint of lemon brings everything together, while crunchy romaine, fire-roasted corn, diced pickles, and fresh chives add texture and depth.
Whether you’re hosting guests or prepping for a weeknight dinner, this cheddar potato salad recipe is sure to impress—and you can easily make it a main by adding grilled chicken. It serves two generously, but you can scale it up for a crowd.
Why you’ll love this Crispy Potato Salad
- Bold, crave-worthy flavor – This isn’t your average potato salad. The crispy potatoes and sharp cheddar from Cabot Creamery create a rich, savory flavor that stands out in every bite.
- Perfect texture combo – Crispy potatoes meet creamy dressing, crunchy romaine, and melty cheese—making every bite satisfying and layered.
- Quick and easy – With just a few simple steps and pantry staples, this recipe comes together fast. Ideal for busy weeknights, weekend gatherings, or last-minute sides.
- Versatile and customizable – Serve it warm or cold, as a hearty side or a main dish. Add your favorite protein like grilled chicken, tofu, or hard-boiled eggs to make it even more filling.
- Summer-ready and picnic-approved – This recipe holds up well for outdoor meals and is a guaranteed hit at BBQs, picnics, or potlucks.
- Made with quality cheese – Featuring Cabot Creamery’s award-winning Extra Sharp Cheddar, this salad brings depth and richness that elevates it beyond a typical side dish.
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Bring a pot of water to boil. Add dash of salt and potatoes. Cook until the potatoes are fork-tender (about 20-25 minutes, depending on size). While potatoes are cooking, shred your cheese and set aside.
- Chop the remaining salad ingredients and set aside. Add dressing ingredients to a small bowl, stir to combine, and set aside.
- When potatoes are done, drain and place on a paper towel to cool. Use the back of a measuring cup to smash each potato (1/4 inch thickness). Arrange the potatoes in a single layer on a baking sheet. It’s best to use parchment paper so the potatoes don’t stick to tinfoil. Drizzle with olive oil then add a pinch of salt, garlic, and onion powder. Air fry at 400°F for 20 minutes. Remove potatoes, flip them over, and sprinkle half the cheese on top. Air fry another 10-15 minutes until crispy and golden. Watch closely so the cheese doesn’t burn.
- Divide the romaine between bowls. Add dressing and toss to combine. Add the pickles, corn, crispy potatoes and remaining cheese. Toss to combine. Top with chives. Crispy, crunchy, creamy, so good.
Frequently asked questions
What’s the best way to crisp the potatoes?
Don’t overcrowd the pan—this helps them crisp up instead of steaming. If you have an air fry option on your oven, this will work best.
Can I serve this potato salad cold?
Absolutely! While it’s amazing warm with melty cheddar, it’s just as tasty chilled. If you plan to serve it cold, allow the potatoes to cool completely before assembling the salad.
Can I substitute the cheddar cheese?
Cabot Creamery’s Extra Sharp Cheddar brings bold flavor and creamy texture, but you can swap in another sharp cheddar or try a smoked cheddar for a deeper flavor. However, for the best taste, we highly recommend sticking with Cabot’s Extra Sharp.
What proteins go well with this salad?
Grilled chicken, crispy bacon, or even a poached egg work beautifully. The salad’s flavor is hearty enough to hold its own, but easy to build into a complete meal.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free, as long as you double-check that your pickles and any added proteins (like marinades or seasonings) don’t contain hidden gluten.
Tips for the best crispy potato salad
- Use waxy potatoes – Mini yellow or Yukon Gold potatoes work best because they hold their shape and crisp up beautifully without becoming mealy.
- Dry your potatoes well – After boiling, allow the potatoes to dry on a paper towel for a few minutes. Moisture is the enemy of crispiness!
- Don’t skip the seasoning – Season the potatoes while they’re hot so they absorb the flavor. Garlic powder, onion powder, and a touch of salt make a big difference.
- Shred cheese fresh – For best melt and flavor, use freshly shredded Cabot Creamery Extra Sharp Cheddar instead of pre-shredded, which often contains anti-caking agents.
- Customize your add-ins – Don’t be afraid to get creative. Try sliced radishes, cherry tomatoes, or cucumbers for seasonal variations.
Storing and freezing instructions
How to store crispy potato salad:
Store any leftover crispy potato salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate from the greens and crispy potatoes if you know you’ll be storing leftovers—this helps maintain the texture.
Reheating tips:
If you want to enjoy the salad warm again, reheat the potatoes separately in a skillet or oven at 375°F for about 10 minutes until crispy. Then toss with the cold salad ingredients and dressing just before serving.
Can you freeze this potato salad?
This recipe is not ideal for freezing, as both the crispy potatoes and fresh romaine don’t thaw well. The texture and freshness are best enjoyed within a few days of preparation.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Crispy Potato Salad
Ingredients
For the dressing
- 1 tablespoon mayo
- 3 tablespoons greek yogurt
- 1/2 clove garlic (minced)
- 1/4 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For the potatoes
- 16-18 mini yellow potatoes
- pinch salt, garlic & onion powder
- olive oil
- 1/2 cup Cabot Creamery Extra Sharp Cheddar Cheese
For the salad
- 2-3 small romaine hearts (3-4 cups chopped)
- 1/4 cup pickles (diced)
- 1/4 cup fire-roasted corn
- 1/2 cup Cabot Creamery Extra Sharp Cheddar Cheese
- 1 tablespoon chives (finely chopped)
- 1 avocado (diced)
Instructions
- Bring a pot of water to boil. Add dash of salt and potatoes. Cook until the potatoes are fork-tender (about 20-25 minutes, depending on size). While potatoes are cooking, shred your cheese and set aside.
- Chop the remaining salad ingredients and set aside. Add dressing ingredients to a small bowl, stir to combine, and set aside.
- When potatoes are done, drain and place on a paper towel to cool. Use the back of a measuring cup to smash each potato (1/4 inch thickness). Arrange the potatoes in a single layer on a baking sheet. It’s best to use parchment paper so the potatoes don’t stick to tinfoil. Drizzle with olive oil then add a pinch of salt, garlic, and onion powder. Air fry at 400°F for 20 minutes. Remove potatoes, flip them over, and sprinkle half the cheese on top. Air fry another 10-15 minutes until crispy and golden. Watch closely so the cheese doesn’t burn.
- Divide the romaine between bowls. Add dressing and toss to combine. Add the pickles, corn, crispy potatoes and remaining cheese. Toss to combine. Top with chives. Crispy, crunchy, creamy, so good.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
