Roasted Potato Salad

Roasted potato salad is a cozy twist on a summertime classic. I created this recipe after one too many bland, soggy mayo-laden potato salads left me craving something heartier and more flavorful. Enter roasted potato salad—a dish that turns everyday ingredients into something golden, crispy, and loaded with personality.

Whether you’re prepping for a backyard barbecue, a picnic in the park, or just want a comforting side dish for dinner, this salad hits the spot. Warm or cold, it’s a crowd-pleaser with texture, flavor, and depth that traditional potato salad just doesn’t offer. Keep reading—this version might just replace your old favorite.

Why I Love This Recipe

This isn’t your average potato salad—and that’s exactly why I keep coming back to it.

By roasting the potatoes, you get crispy edges and soft, fluffy centers that soak up every bit of seasoning. Instead of a heavy mayo base, we balance richness with a tangy, herb-forward vinaigrette. Think lemon juice, Dijon mustard, garlic, and fresh herbs—bright, zesty, and light on the palate. You can serve it warm for cozy weeknight dinners or chilled for summer potlucks.

There’s also something nostalgic yet elevated about this dish. It feels familiar, like something your grandma might make, but with a modern twist that turns heads at the table. It’s hearty enough to be a vegetarian main dish, but it also pairs beautifully with grilled meats, seafood, or a fried egg on top.

This recipe has become my go-to for feeding a group—because it’s easy to make, packed with flavor, and somehow disappears in minutes.

Ingredients for Roasted Potato Salad

Let’s talk about what makes this roasted potato salad sing.

This recipe starts with baby potatoes—Yukon Gold or red potatoes are ideal because they roast beautifully and have a creamy texture inside. You’ll need olive oil to crisp them up, and kosher salt and black pepper to season them properly.

Then comes the flavor punch: a vinaigrette made with Dijon mustard, red wine vinegar or lemon juice, minced garlic, and a touch of honey. It cuts through the richness of the potatoes while enhancing their natural earthiness.

Fresh herbs like parsley, chives, or dill give this salad its garden-fresh finish. And if you’re feeling bold, add in extras like thinly sliced red onions, crispy bacon bits, or crumbled feta cheese for even more depth.

Here’s the ingredient breakdown:

For the roasted potatoes:

• Baby Yukon Gold or red potatoes
• Olive oil
• Kosher salt
• Black pepper
• Garlic powder (optional)

For the dressing:

• Olive oil
• Red wine vinegar or lemon juice
• Dijon mustard
• Minced garlic
• Honey or maple syrup
• Fresh herbs (parsley, dill, chives)
• Salt and pepper to taste

Optional add-ins:

• Red onions
• Bacon
• Capers
• Crumbled feta or goat cheese

Simple ingredients, huge flavor.

How Much Time Will You Need

This roasted potato salad is surprisingly quick and flexible, making it a great option for both weeknight meals and last-minute gatherings.

Here’s the breakdown:

• Prep time: 10–15 minutes (mostly chopping)
• Roasting time: 30–35 minutes
• Assembling time: 5 minutes

Total Time: Around 50 minutes
Most of that is hands-off, so you can prep other dishes or just relax while your oven does the work.

How to Make This Roasted Potato Salad

The secret to this recipe is getting those potatoes golden and crispy while infusing every bite with flavor from the dressing and herbs.

Step – 1: Prep the potatoes

Start by preheating your oven to 425°F (220°C). Wash the baby potatoes thoroughly, then cut them in half or quarters, depending on size. You want them bite-sized but still hearty.

Toss the potatoes in olive oil, salt, pepper, and a pinch of garlic powder. Spread them out on a baking sheet in a single layer—don’t crowd them, or they’ll steam instead of roast.

Step – 2: Roast until golden

Roast the potatoes for 30 to 35 minutes, flipping them halfway through. They should be crispy on the edges and tender inside. Use a fork to check—they should pierce easily without falling apart.

Once roasted, set them aside to cool slightly. You can serve this salad warm, room temperature, or chilled.

Step – 3: Make the dressing

While the potatoes roast, prepare your vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, and honey. Add salt and pepper to taste.

Chop your herbs finely and stir them into the dressing. Set it aside to let the flavors develop.

Step – 4: Assemble the salad

Place the warm potatoes in a large mixing bowl. Pour the dressing over them while they’re still slightly warm—this helps them absorb more flavor. Gently toss to coat.

Add in any extras—sliced red onion, crispy bacon, capers, or crumbled cheese. Fold them in gently.

Step – 5: Taste and finish

Taste your salad and adjust seasoning as needed. Add a touch more lemon juice or herbs if you want it brighter, or a drizzle of olive oil if it needs more richness.

Serve warm, room temperature, or chill for 1–2 hours if you prefer a cold salad.

Substitutions

If you don’t have baby potatoes on hand, don’t worry—this recipe is super adaptable.

No baby potatoes? Use Yukon Gold, red potatoes, or even fingerlings. Just chop them into uniform chunks.

No Dijon mustard? Swap with whole grain or yellow mustard for a slightly different flavor profile.

No red wine vinegar or lemon juice? Apple cider vinegar works well, or white wine vinegar for a milder zing.

Don’t want honey? Maple syrup or agave nectar are good alternatives for sweetness.

Vegan or dairy-free? Skip the cheese add-ins, or use a dairy-free feta substitute.

No fresh herbs? Dried herbs will work in a pinch—use about 1/3 the amount.

The beauty of this recipe is its flexibility. You can tailor it to your pantry and still end up with something crave-worthy.

Best Side Dishes for Roasted Potato Salad

This roasted potato salad is satisfying on its own, but pair it with the right sides, and it becomes the star of the table.

Here are three perfect companions:

1. Grilled Chicken Thighs
The smoky char from grilled chicken adds a savory contrast to the herby salad.

2. Lemon-Garlic Shrimp Skewers
These light, zesty shrimp skewers complement the salad’s tangy dressing beautifully.

3. Roasted Vegetable Medley
For a fully plant-based meal, serve alongside roasted bell peppers, zucchini, and eggplant for a hearty veggie platter.

Serving and Presentation Tips

A well-dressed potato salad deserves a beautiful presentation. This dish isn’t just about taste—it’s also about how it hits the table.

Serve it warm in a rustic ceramic bowl for a homey, comforting look, or chill it and plate it in a sleek white dish for a modern vibe. Sprinkle fresh herbs on top right before serving to add a burst of green that instantly makes the dish feel fresh and inviting.

If you’re adding extras like feta or bacon, reserve a little to sprinkle over the top after mixing—this adds contrast and texture, and visually signals the flavors packed inside.

For outdoor gatherings or picnics, try serving it in individual mason jars or small bowls. This not only looks great but also makes it easier for guests to grab a portion without a mess.

Tips and Tricks to Make This Recipe Even Better

Here’s how to take your roasted potato salad from good to unforgettable:

Don’t skip the flip. Turning your potatoes halfway through roasting helps ensure all sides get that perfect golden crisp.

Dress it warm. Tossing the potatoes in vinaigrette while they’re still warm helps the dressing absorb deep into the potatoes instead of just coating the surface.

Add texture. Incorporating a crunch element like crispy bacon, chopped nuts, or even roasted chickpeas gives dimension to every bite.

Let it sit. If you have time, allow the salad to sit for at least 30 minutes before serving. The flavors deepen and meld beautifully.

Balance your seasoning. Potatoes need salt! Taste after mixing and adjust salt, pepper, or acidity as needed—especially if serving chilled, which can dull flavors slightly.

Common Mistakes to Avoid

It’s a simple recipe, but a few easy missteps can lead to bland or soggy results. Here’s what to watch out for:

Overcrowding the pan. If the potatoes are too close together, they’ll steam instead of roast. Spread them out in a single layer for even browning.

Undercooking or overcooking. Underdone potatoes will be hard in the center; overdone ones will fall apart. Aim for tender insides with crispy edges.

Too much dressing too soon. Adding all the dressing at once can drown the salad. Start with half, mix, then add more as needed.

Skipping seasoning at the roast stage. Season the potatoes before roasting to lock in flavor—not just after.

Using old or mealy potatoes. Fresh baby potatoes work best here. Avoid starchy russets which don’t hold their shape well in salad.

How to Store It

Roasted potato salad stores surprisingly well, and the flavors even deepen overnight.

To store:
Transfer the salad to an airtight container and refrigerate for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving if you prefer a softer texture and fuller flavor.

To reheat (if serving warm):
Spread the salad on a baking sheet and roast at 350°F (175°C) for 10–15 minutes. You may want to drizzle a bit more vinaigrette before serving to freshen it up.

Freezing isn’t recommended for this dish, as the potatoes become grainy and watery after thawing.

FAQ

Can I make this potato salad in advance?
Yes! It actually tastes better after resting. You can roast the potatoes and prepare the dressing up to 2 days ahead. Just combine before serving.

Is this dish vegan?
Yes, as long as you leave out cheese and bacon or use plant-based versions.

Can I use leftover roasted potatoes?
Absolutely. Just warm them up slightly before dressing to help them absorb more flavor.

What if I don’t have fresh herbs?
Use dried herbs, but reduce the quantity to about 1/3 of what you’d use fresh.

Can I add protein to make it a full meal?
Yes—grilled chicken, hard-boiled eggs, or even flaked salmon make great additions.

Print