Crispy Potato Salad 

Ingredients:

3 lbs Yukon gold potatoes, cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped fresh scallions, divided
2 tablespoons finely chopped fresh dill, divided
2 tablespoons finely chopped fresh parsley, divided
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly cracked black pepper, to taste
Instructions:

Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Potatoes:
In a large bowl, toss the Yukon gold potatoes with olive oil, garlic powder, salt, and pepper until well coated.
Roast the Potatoes:
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, flipping halfway through for even cooking.
Make the Dressing:
In a separate bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of chopped scallions, 1 tablespoon of chopped dill, 1 tablespoon of chopped parsley, Dijon mustard, lemon juice, and additional salt and pepper to taste.
Combine:
Once the potatoes are done roasting, let them cool slightly. In a large mixing bowl, combine the crispy potatoes with the dressing. Toss gently to coat.
Garnish:
Top the potato salad with the remaining chopped scallions, dill, and parsley for garnish.
Serve:
Serve warm or at room temperature. Enjoy this crispy and creamy potato salad as a perfect side dish for any meal!