Best Roasted Potato Salad Recipe

There’s something irresistibly comforting about a bowl of roasted potato salad, warm from the oven with crispy golden edges, tossed in a tangy, herb-packed dressing. Unlike traditional mayo-heavy versions, this one is light, zippy, and perfect for serving warm or at room temperature.

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I first made this recipe on a whim after a backyard cookout when I had extra baby potatoes and a bunch of fresh herbs to use up. It was an unexpected hit, and now it’s a staple at every family gathering, especially during grilling season. It’s easy, hearty, and always the first bowl to be scraped clean.

Let’s take a closer look at why this roasted potato salad deserves a spot on your weekly menu.

Why You’ll Love This Roasted Potato Salad

Get ready to meet your new favorite side dish. This roasted potato salad brings everything you love about classic potato salad, but with a modern, flavor-packed twist.

First, the texture is unbeatable. Roasting the potatoes gives you that perfect contrast—crispy edges with creamy, tender centers. It adds a layer of flavor you just don’t get from boiled potatoes, and once you try it, you might never go back.

This salad is incredibly simple to make, with just a handful of pantry staples and fresh ingredients. No complicated techniques or fussy prep here—just chop, roast, toss, and serve. It’s ideal for weeknights, weekend barbecues, or meal prep.

It’s also naturally dairy-free and can easily be made vegan. With no mayo to worry about, it travels well for picnics, potlucks, or office lunches. Plus, it’s versatile enough to pair with anything from grilled chicken to veggie skewers.

And let’s not forget the flavor. Thanks to a tangy mustard vinaigrette, this salad is bold, herby, and just the right amount of zingy. Every bite is loaded with freshness and crunch from red onions, herbs, and optional add-ins like capers or pickles.

Ready to roast some potatoes? Here’s everything you’ll need.

Ingredients Notes

The beauty of this roasted potato salad lies in its simple ingredients that each bring something essential to the table. Nothing fancy—just a few fresh, flavorful components coming together in harmony.

Start with baby potatoes, preferably a mix of red and yellow. Their thin skins crisp up beautifully in the oven, and they stay buttery-soft on the inside. If you can’t find baby potatoes, chopped Yukon Golds work well too—just aim for evenly-sized pieces so they roast uniformly.

Olive oil is your roasting best friend here. Don’t skimp—you want enough to coat the potatoes thoroughly so they get that golden-brown crisp. A little extra drizzle over the finished salad adds richness and brings the dressing together.

For brightness and bite, red onion adds sharpness and a welcome pop of color. Slice it thin and soak it briefly in vinegar if you want to mellow it out. If you’re not an onion fan, chopped scallions or shallots are great alternatives.

Whole grain mustard and apple cider vinegar form the base of the vinaigrette. The mustard gives the dressing texture and depth, while the vinegar adds that signature tang. A touch of maple syrup or honey balances things out, making the dressing both savory and slightly sweet.

Fresh herbs like parsley, dill, or chives are essential for that vibrant finish. Don’t be shy—pile them on. They make the salad feel fresh and bright, and their green flecks look beautiful against the roasted potatoes.

You won’t need any special equipment—just a large baking sheet, a mixing bowl, and a good knife. Parchment paper is handy for easier cleanup, but not essential if you give your sheet a solid oil coating.

How to Make This Roasted Potato Salad

Making this roasted potato salad is as easy as turning on your oven. With just a few simple steps, you’ll have a side dish that’s as beautiful as it is delicious.

Start by preheating your oven to 425°F. While it heats, rinse and halve your baby potatoes. If some are larger, cut them into quarters to keep everything even. Spread them out on a baking sheet and toss them with olive oil, salt, and pepper. Make sure they’re in a single layer for optimal browning.

Roast the potatoes for 30 to 35 minutes, flipping them halfway through. You’re looking for golden, crispy edges and fork-tender centers. You’ll know they’re ready when they smell toasty and sizzle slightly when nudged with a spatula.

While the potatoes roast, whisk together your vinaigrette. In a large bowl, combine apple cider vinegar, whole grain mustard, a bit of maple syrup, and a healthy splash of olive oil. Taste and adjust as needed—this is your flavor bomb, so don’t be afraid to tweak it.

Thinly slice your red onion and chop your herbs. If you like, soak the onion slices in a little vinegar while everything cooks to take off the raw edge. Once the potatoes are done, let them cool for just 5–10 minutes—long enough so they don’t wilt the herbs, but still warm enough to absorb the dressing.

Toss the warm potatoes in the vinaigrette until well coated, then fold in the onions and herbs. Give everything one last toss, taste for seasoning, and serve. The dressing will soak into the potatoes as they sit, making this even better after a short rest.

From start to finish, this dish takes about 45 minutes. It’s hands-off for most of that time, making it a perfect side dish while you prep other parts of your meal.

Storage Options

This roasted potato salad stores beautifully, making it an excellent make-ahead option for busy weeks or entertaining.

To store leftovers, transfer the cooled salad to an airtight container. It will keep in the refrigerator for up to 4 days. The potatoes may soften a bit over time, but the flavor only improves as the dressing continues to soak in.

If you want to make it ahead of time, you can roast the potatoes and prep the dressing separately. Combine everything just before serving to preserve the crispy edges and herb freshness.

Freezing is not recommended for this recipe. The texture of the potatoes doesn’t hold up well once thawed, and the herbs will lose their vibrancy.

For reheating, simply bring the salad to room temperature or give it a quick warm-up in a skillet over medium heat. A splash of olive oil or vinegar can help refresh the flavor if needed.

Variations and Substitutions

One of the best things about this roasted potato salad is how easy it is to customize based on your preferences or what’s in your pantry.

If you want to add protein, consider tossing in some crumbled bacon, chopped hard-boiled eggs, or flaked smoked salmon. These add-ons turn the salad into a hearty main course that’s perfect for lunch or light dinners.

To make it vegan, just be sure your mustard is vegan-friendly and skip any optional dairy-based add-ins. This salad already leans plant-based, so no major changes are needed.

Add-ins like capers, cornichons, or pickled red onions bring brightness and a tangy contrast. A handful of arugula or baby spinach stirred in at the end adds color and a peppery bite.

If you’re out of whole grain mustard, a good Dijon will work in a pinch—just use slightly less since it’s more intense. For a different flavor profile, try swapping apple cider vinegar for white wine vinegar or lemon juice.

Feel free to play around with different fresh herbs too. Basil, tarragon, and mint all work well depending on the season and what’s growing in your garden.

However you tweak it, this roasted potato salad is a solid base that welcomes experimentation. Don’t be afraid to make it your own—and get ready for the compliments to roll in.

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