Roasted Potato Salad

Roasted Potato Salad is a flavorful twist on the classic picnic side dish. Tender, golden roasted potatoes are tossed with a creamy dressing, crisp veggies, and fresh herbs for a salad that’s hearty, tangy, and delicious — perfect for barbecues, potlucks, or any casual meal.

Why You’ll Love This Recipe

• Roasting brings out rich, caramelized potato flavor.
• No mushy boiled potatoes — every bite is crisp and tender.
• Easy to customize with your favorite add-ins.
• Delicious warm, room temperature, or cold.
• Make ahead-friendly for stress-free entertaining.
• Pairs perfectly with grilled meats or sandwiches.
• Naturally gluten-free.
• Simple, everyday ingredients.
• Better than store-bought potato salad!
• Sure to become a go-to side dish for any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ pounds baby potatoes or Yukon Gold potatoes, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 2 green onions, thinly sliced
• ¼ cup chopped fresh parsley or dill
• ½ cup diced celery
• ½ cup diced red onion
• Optional: 4 slices cooked bacon, crumbled

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, salt, and pepper. Spread in an even layer on the baking sheet.
3. Roast for 25–30 minutes, stirring once, until potatoes are golden and tender. Let cool slightly.
4. In a large bowl, whisk together mayonnaise, sour cream, mustard, and vinegar. Season with salt and pepper.
5. Add roasted potatoes, green onions, parsley, celery, red onion, and bacon (if using). Toss gently to coat.
6. Serve warm, at room temperature, or chilled. Garnish with extra herbs if desired.

Servings and timing

Serves 6–8 people. Prep time: 10 minutes; Cook time: 30 minutes; Total time: about 40 minutes.

Variations

• Use sweet potatoes for a sweeter twist.
• Add chopped hard-boiled eggs for extra protein.
• Swap bacon for crumbled feta or blue cheese.
• Mix in pickles or capers for a tangy kick.
• Add a handful of arugula or baby spinach before serving.

Storage/Reheating

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Serve cold or let it come to room temperature. Roasted potato salad is best enjoyed within a couple of days for the freshest flavor.

FAQs

Why roast the potatoes instead of boiling them?

Roasting brings out natural sweetness and creates crispy edges that add great texture.

Can I make this ahead of time?

Yes! It’s delicious made a few hours ahead — just store covered in the fridge.

Should I peel the potatoes?

It’s optional. Baby potatoes or Yukon Golds have thin, tender skins, so peeling isn’t necessary.

Can I serve it warm?

Absolutely! It’s delicious warm, room temp, or cold.

What herbs work best?

Parsley, dill, or chives all add fresh flavor.

Can I make it dairy-free?

Use a dairy-free yogurt or skip the sour cream and add more mayo.

How do I keep the potatoes crispy?

For the crispiest texture, roast until golden and toss with dressing just before serving.

What kind of potatoes are best?

Waxy potatoes like Yukon Gold or baby red potatoes hold their shape best.

Can I use store-bought dressing?

Yes, but homemade tastes fresher and lets you control the flavor.

How long does it last in the fridge?

It keeps for up to 4 days, but is best within 2 days.

Conclusion

This Roasted Potato Salad is an irresistible upgrade to the classic — packed with bold flavors, crispy edges, and a creamy, tangy dressing that ties it all together. It’s the ultimate crowd-pleasing side for any cookout, picnic, or family dinner. Try it once, and it’ll be your new favorite way to enjoy potato salad!

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