Best Roasted Potato Salad Recipe

There’s something magical about the way roasted potatoes transform in the oven – crispy on the outside, soft and fluffy on the inside, and bursting with savory flavor. Toss those golden gems with a zesty, creamy dressing and a few crunchy add-ins, and you've got a roasted potato salad that’ll steal the spotlight at any meal.

I came up with this version after getting tired of the usual mayo-heavy picnic salads. I wanted something warm, tangy, and full of texture – and after some trial and error, this roasted potato salad became an instant hit at every family gathering.

Whether you're looking for a vibrant BBQ side, a crowd-pleasing potluck dish, or just a way to use up those potatoes in your pantry, this one’s a guaranteed winner.

Let’s dive into why you’ll fall in love with it.

Why You’ll Love This Roasted Potato Salad

Get ready to upgrade your side dish game with this flavor-packed roasted potato salad. It’s comforting, easy to make, and completely customizable to your taste.

Crispy, golden perfection in every bite
Roasting the potatoes instead of boiling them adds a beautiful caramelized flavor and crispy texture. It gives the salad a whole new depth that traditional versions can’t match.

Simple ingredients, big flavor
You likely have most of the ingredients in your fridge or pantry already. Think fresh herbs, a tangy mustard vinaigrette, and just enough creamy mayo to pull it all together.

Perfect for any occasion
From summer BBQs to cozy holiday spreads, this roasted potato salad fits right in. Serve it warm, room temperature, or cold – it’s flexible like that.

Easily customizable
Add bacon, swap the dressing, throw in some pickles or hard-boiled eggs – this salad plays well with almost anything. It's an ideal base for creative tweaks.

Whether you’re feeding picky eaters or just need a dependable dish to bring to a gathering, this roasted potato salad checks every box.

Ingredients Notes

The beauty of this roasted potato salad lies in its balance – hearty, crispy potatoes, creamy dressing, and pops of fresh flavor.

Baby potatoes are the star of the show. I love using red or yellow baby potatoes for their creamy texture and quick roasting time. Cut them in halves or quarters depending on size to ensure even browning.

Olive oil helps crisp up the edges of the potatoes and adds a rich, slightly peppery undertone. Don’t skimp here – you want enough to coat each piece generously.

Dijon mustard adds the perfect tang to the dressing. It gives a little zip and helps emulsify the mixture without overpowering the other flavors.

Mayonnaise and Greek yogurt combine to make the dressing luscious but not too heavy. The yogurt lightens things up while adding a subtle tanginess that pairs beautifully with the mustard.

Fresh herbs like parsley, chives, or dill bring a burst of brightness that cuts through the richness. You can use one or a combo – whatever you have on hand works.

No special equipment is needed here – just a sturdy baking sheet, a mixing bowl, and a spatula. If you have a garlic press or a microplane for zesting lemon, those can come in handy too.

How To Make This Roasted Potato Salad

Making this roasted potato salad is as easy as it is delicious. Here’s how it comes together.

Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup. Wash your baby potatoes, then cut them into halves or quarters so they roast evenly.

Toss the potatoes with olive oil, salt, and pepper directly on the baking sheet. Spread them out in a single layer – don’t overcrowd the pan, or they’ll steam instead of crisp. Roast for 30-35 minutes, flipping halfway through, until deeply golden and crisp on the edges.

While the potatoes roast, whisk together the dressing. Combine mayonnaise, Greek yogurt, Dijon mustard, a splash of apple cider vinegar, lemon juice, minced garlic, and a pinch of salt and pepper in a bowl. Stir until smooth and creamy.

Once the potatoes are done, let them cool for about 10 minutes – just enough so they don’t melt the dressing but are still warm enough to soak up all that flavor. Transfer to a large bowl and gently toss with the dressing.

Fold in chopped fresh herbs, diced celery, thinly sliced red onion, or any mix-ins you love. Let the salad sit for 10–15 minutes so the flavors can meld. Taste and adjust seasoning if needed.

From start to finish, the recipe takes about 45 minutes. Expect a side dish that’s rustic, crave-worthy, and absolutely irresistible.

Storage Options

This roasted potato salad keeps well, making it perfect for meal prep or leftovers.

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even tastier the next day.

If you’re planning to serve it later, keep the dressing and potatoes separate until just before serving to preserve the best texture.

To reheat, spread the salad on a baking sheet and warm it in the oven at 350°F for 10–15 minutes. It can also be enjoyed cold straight from the fridge – both versions are delicious!

Variations and Substitutions

This roasted potato salad is your canvas – here are some fun ways to switch things up.

Add crispy bacon or pancetta for a smoky crunch that makes it even more satisfying. Toss it in just before serving so it stays crispy.

Want more veggies? Try roasting carrots, bell peppers, or asparagus alongside the potatoes. It adds color and extra nutrition.

Go bold with flavor by stirring in capers, sun-dried tomatoes, or crumbled feta. These briny and tangy elements cut through the creamy dressing beautifully.

Swap the dressing for a balsamic vinaigrette or an herby pesto for a totally different spin. The roasted potatoes adapt well to different flavor profiles.

For a lighter option, use all Greek yogurt in place of mayo. You’ll still get that creamy texture with a bit more protein and tang.

Once you’ve got the base down, feel free to experiment. This roasted potato salad is endlessly adaptable and always a crowd-pleaser.

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