Best Roasted Potato Salad Recipe

There's something irresistible about the way roasted potatoes crisp up to golden perfection, their edges crackling while the insides stay buttery soft. Toss them into a vibrant, tangy salad and you’ve got a side dish that outshines the main course.

this Recipe

This roasted potato salad was born out of a summer picnic gone right — no mayonnaise in sight, just deeply flavorful veggies, a zesty vinaigrette, and tender potatoes that soak up every drop of goodness. It’s quick to make, wildly customizable, and perfect for potlucks, weeknight dinners, or lazy Sunday lunches. Let’s dive in.

Why You'll Love This Roasted Potato Salad

Get ready to meet your new go-to side dish. This roasted potato salad checks all the boxes — flavor, ease, and make-ahead magic.

First, the flavor is next level. Roasting the potatoes brings out their natural sweetness and adds a deliciously crisp texture you just don’t get with boiled versions. Paired with a punchy mustard vinaigrette and a medley of fresh herbs, every bite is packed with bright, satisfying flavor.

It’s a breeze to make. No peeling required, no boiling water to babysit — just chop, roast, toss, and serve. It’s a one-pan wonder that delivers big results with minimal effort.

This dish is a dream for feeding a crowd. It scales beautifully, holds up well at room temperature, and doesn’t rely on dairy or mayo, making it picnic and potluck approved.

And it’s endlessly versatile. You can toss in roasted corn, chopped bacon, hard-boiled eggs, or whatever fresh herbs you have on hand. Don’t be afraid to make it your own!

Whether you're serving this alongside grilled chicken or packing it up for a backyard gathering, this salad adds a pop of color and flavor to any table.

Ingredients Notes

The beauty of this roasted potato salad is how simple yet elevated the ingredients are. Each one plays a distinct role in building a dish that’s hearty, tangy, and fresh all at once.

Baby potatoes are the star here. Choose red, yellow, or a medley — just make sure they’re small and waxy, which helps them hold their shape after roasting. Leave the skins on for extra texture and a rustic look. Once halved, they roast beautifully until golden and tender.

Olive oil is key for crisping the potatoes and also serves as the base for the vinaigrette. Use a good-quality extra virgin olive oil for the best flavor, especially since it’s a main player in the dressing.

Dijon mustard adds a bright, zippy note to the salad dressing. Combined with vinegar, it creates a bold vinaigrette that clings to every potato and vegetable. If you prefer a milder flavor, whole grain mustard is a great substitute.

Fresh herbs like parsley, dill, or chives give the salad a burst of freshness. They cut through the richness of the potatoes and add a vibrant, green pop. Don’t skimp — herbs make this salad sing.

Red onion or shallots, thinly sliced, add a subtle bite and balance out the creamy richness of the roasted potatoes. If raw onion isn’t your thing, soak the slices in ice water for 10 minutes to mellow them out.

No fancy equipment needed here — just a large baking sheet, a mixing bowl, and a sturdy spatula for flipping those potatoes midway through roasting.

How To Make This Roasted Potato Salad

Making this salad is easy, and it all starts with the roasting. You’re going to love how the kitchen smells once those potatoes hit the oven.

Start by preheating your oven to 425°F. While it heats up, scrub your baby potatoes clean and slice them in half. Toss them on a baking sheet with olive oil, salt, and pepper. Spread them cut-side down to get that gorgeous caramelization.

Roast the potatoes for 25 to 30 minutes, flipping them halfway through. You're looking for deep golden edges and a fork-tender center. Let them cool slightly — you want them warm, not piping hot, when you mix them with the dressing.

While the potatoes are roasting, whisk together your vinaigrette. Combine Dijon mustard, red wine vinegar, olive oil, a touch of honey or maple syrup, and a pinch of salt and pepper. Taste and adjust as needed — this dressing should be bold enough to cut through the richness of the potatoes.

Slice your red onion thin and chop your herbs. Once the potatoes are warm, toss everything together in a large bowl. The warm potatoes will soak up the vinaigrette, making every bite flavorful.

Let the salad sit for 10 to 15 minutes before serving. This resting time allows all the flavors to meld. Serve warm, room temperature, or chilled — it’s delicious no matter how you dish it up.

From start to finish, the whole process takes about 40 minutes, most of which is hands-off. It’s the kind of recipe that delivers a big payoff without demanding much of your time.

Storage Options

This roasted potato salad holds up beautifully, making it a great make-ahead option for meal prep or entertaining.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Since there’s no dairy or mayo involved, it travels and stores especially well — great news for picnics and work lunches.

To keep things tasting fresh, give the salad a quick toss before serving. You can always drizzle in a little extra olive oil or vinegar to brighten it back up.

If you need to reheat, warm it gently in a skillet over low heat or in the microwave in 30-second bursts. Just note that the herbs may wilt a bit when reheated — it’s best served at room temperature.

Variations and Substitutions

One of the best things about this roasted potato salad is how adaptable it is to your taste and pantry staples.

Want to add protein? Crumbled bacon, grilled chicken, or even flaked salmon work beautifully here. They turn the dish into a satisfying meal on their own.

Looking for more veggies? Toss in roasted asparagus, green beans, or charred corn. These add color, texture, and a boost of nutrition with hardly any extra effort.

For a creamier version, fold in a spoonful of Greek yogurt or sour cream into the vinaigrette. It won’t be traditional, but it adds a nice tang and richness that plays well with the crispy potatoes.

Switch up the herbs depending on what’s in season or in your fridge. Tarragon adds a subtle anise flavor, while basil brings a sweet, peppery twist. Mint can be refreshing, especially in warmer months.

Not a fan of mustard? Try using lemon juice and zest for a brighter, citrus-forward vinaigrette. The key is to keep that acid component — it balances the richness of the roasted potatoes.

Feel free to make it your own. This is the kind of recipe that welcomes creativity and evolves with every season (and fridge clean-out).

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