Best Roasted Potato Salad Recipe

There’s something irresistible about a bowl of roasted potato salad — warm, crispy-edged potatoes tossed in a creamy, tangy dressing that clings to every golden bite. It’s the kind of dish that steals the show at summer cookouts and cozy family dinners alike.

this Recipe

I first made this version on a whim after roasting too many baby potatoes for a Sunday dinner. One bite, and I knew this was no ordinary potato salad. It’s now my go-to side for everything from grilled chicken to holiday spreads. The best part? It’s easy, customizable, and miles better than any store-bought version.

Let’s dive into what makes this the best roasted potato salad you’ll ever try.

Why You’ll Love This Roasted Potato Salad

Get ready to upgrade your side dish game in the most delicious way possible. This roasted potato salad is everything you love about classic potato salad — but better.

First, the texture is a total game-changer. Roasting the potatoes gives them a crisp, golden exterior and soft, fluffy center. That caramelized flavor adds a savory depth you just don’t get from boiled potatoes.

It’s also incredibly easy to make. No peeling, no fuss — just chop, roast, and toss. The dressing comes together in minutes and gets even better as it sits, making this a dream for meal prep or potlucks.

This recipe is naturally gluten-free and can be easily adjusted for dairy-free or vegan diets. Just swap out the mayo for your favorite plant-based alternative — the flavor still shines through beautifully.

And let’s not forget how versatile it is. Add bacon, toss in fresh herbs, or stir in chopped eggs to match your taste or what’s in your fridge. It’s a flexible, forgiving dish that welcomes your personal touch.

Once you try this roasted version, you may never go back to the boiled kind again. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this roasted potato salad lies in its simplicity. Each ingredient is chosen for maximum flavor, texture, and balance — nothing fancy, just good food done right.

Baby potatoes are the star of this recipe. I like using a mix of red and gold baby potatoes for color and flavor variety. Their small size means more crispy surface area after roasting, and their skins get beautifully golden without peeling. Just halve or quarter them depending on their size, so they roast evenly.

Olive oil is essential for roasting. Use a generous drizzle to coat the potatoes before baking — this helps them crisp up and gives a rich, slightly peppery flavor. A good quality extra-virgin olive oil makes a big difference here.

Mayonnaise is the creamy base of the dressing. I like to blend it with a bit of Dijon mustard and apple cider vinegar for tang and depth. If you prefer a lighter salad, you can substitute part of the mayo with plain Greek yogurt for a tangy twist.

Fresh herbs, especially dill and parsley, brighten the entire dish. They add freshness that cuts through the richness of the dressing and brings everything together. Don’t skip them if you can help it — they’re small touches that make a big difference.

You won’t need any special equipment for this recipe, just a large baking sheet, a mixing bowl, and a spatula. A silicone baking mat or parchment paper can help prevent sticking and make cleanup a breeze.

How To Make This Roasted Potato Salad

Making this roasted potato salad is surprisingly simple, but each step plays an important role in getting that perfect texture and flavor. Let’s walk through it together.

Start by preheating your oven to 425°F (220°C). While the oven heats, wash and dry your baby potatoes, then cut them in halves or quarters so they’re bite-sized. Toss them in olive oil, salt, and pepper, and spread them out on a baking sheet in a single layer. Roast for about 25–30 minutes, flipping halfway through, until they’re golden brown and fork-tender.

While the potatoes roast, make your dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, minced garlic, and a pinch of salt and pepper. This is also a great time to chop your fresh herbs and any optional mix-ins like green onions, cooked bacon, or hard-boiled eggs.

Once the potatoes are done, let them cool for 10–15 minutes. You want them warm, not hot, so they don’t melt the dressing. Warm potatoes will soak up the flavors beautifully without turning the salad greasy.

Gently fold the potatoes into the dressing, coating every piece. Add in your chopped herbs and any extras, and stir until everything is evenly combined. Taste and adjust the seasoning — a little more vinegar for tang, or salt for balance.

Cover and chill the salad for at least 30 minutes if possible. This helps the flavors meld, but you can also serve it warm if you're short on time. It’s delicious either way, but the chilled version has that classic picnic feel.

Altogether, the recipe takes about 45 minutes from start to finish, including roasting time. It’s easy, satisfying, and guaranteed to earn you compliments.

Storage Options

Leftovers? Lucky you. This roasted potato salad stores wonderfully and makes a great addition to lunchboxes or next-day dinners.

Store the salad in an airtight container in the refrigerator. It will keep well for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the next day.

If you're prepping it in advance for a party or picnic, you can roast the potatoes and make the dressing ahead of time, then combine everything a few hours before serving. This helps preserve the texture while saving you time.

Avoid freezing this potato salad. The creamy dressing doesn’t hold up well to freezing and thawing, and the potatoes can turn mushy.

To reheat, simply let it sit at room temperature for about 20 minutes before serving. If you prefer it warm, gently reheat in the microwave in short bursts, stirring in between to distribute the heat evenly.

Variations and Substitutions

One of the best things about roasted potato salad is how flexible it is. You can tweak it to match your mood, your pantry, or your dietary needs — and it’ll still be delicious.

Want extra flavor? Add crispy bacon or pancetta. Stir it in just before serving to keep it crisp. It adds a salty, savory kick that pairs beautifully with the creamy dressing and roasted potatoes.

Need a dairy-free or vegan version? Swap the mayo for a plant-based alternative like vegan mayo or a cashew cream. You can also replace some or all of the mayo with avocado for a fresher, green twist.

Looking to make it more colorful? Toss in some cherry tomatoes, roasted red peppers, or blanched green beans. Not only do they add visual appeal, but they also bring brightness and a hint of sweetness.

If you love a bit of zing, stir in a spoonful of horseradish, some chopped pickles, or a dash of hot sauce to the dressing. These little additions cut through the richness and bring a punch of flavor.

Don’t be afraid to experiment. The base is solid and forgiving, so you can mix things up based on what’s in season, what’s in your fridge, or what you’re craving. Every variation is a new favorite waiting to happen.

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