Best Roasted Potato Salad Recipe

There’s something magical about the crispy edges of perfectly roasted potatoes, tossed with a tangy, herb-packed dressing. This roasted potato salad brings together the warmth and comfort of oven-baked spuds with the bright, fresh flavors of a classic picnic dish.

this Recipe

I first whipped this up on a whim after running out of mayo for traditional potato salad. What came out of the oven was even better—caramelized potatoes, zippy mustard vinaigrette, and loads of crunchy veggies. It’s now a staple at every summer cookout and fall potluck.

Ready to try it for yourself? Let’s dig in.

Why You'll Love This Roasted Potato Salad

Get ready for your new favorite way to enjoy potatoes. This roasted potato salad flips the script on traditional versions and adds bold, smoky flavors you won’t be able to resist.

First, it’s all about the texture. Roasting the potatoes gives you that crave-worthy contrast—crispy on the outside, fluffy on the inside. No mushy bites here.

It’s also mayo-free, making it lighter and perfect for outdoor gatherings. The vinaigrette is tangy, savory, and totally dairy-free, so it holds up beautifully in warm weather.

This salad is packed with flavor from fresh herbs, red onions, and a punchy Dijon dressing. It’s bold enough to stand on its own, yet versatile enough to pair with burgers, grilled chicken, or even a piece of salmon.

And finally, it’s just so easy to prep. Most of the work happens in the oven, freeing you up to prep the rest of your meal—or just relax with a glass of wine.

Ingredients Notes

This salad keeps things simple with everyday ingredients, but each one plays a key role in delivering flavor and texture.

Baby potatoes are the heart of the dish. I recommend using yellow or red varieties, as they roast beautifully and have a naturally buttery flavor. Cut them in half or quarters depending on their size, so they get lots of crispy edges.

Olive oil helps the potatoes caramelize and adds richness to the dish. Go with extra virgin if possible, for its fruity, slightly peppery finish.

Dijon mustard is the star of the dressing. It brings tang and depth, emulsifying beautifully with the oil and vinegar. Avoid yellow mustard here—it just doesn’t bring the same complexity.

Red wine vinegar adds brightness and balances the richness of the potatoes. You can substitute with apple cider vinegar if that’s what you have on hand.

Fresh herbs like parsley and dill give the salad life. Don’t skimp—they elevate the whole dish from good to great. If you like a little kick, throw in some finely chopped chives or a sprinkle of crushed red pepper flakes.

You’ll also need a good baking sheet for roasting, a large mixing bowl, and a whisk or mason jar to shake up your dressing.

How To Make This Roasted Potato Salad

Making this roasted potato salad is incredibly straightforward, but a few key steps ensure it turns out perfect every time.

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Toss your halved baby potatoes with olive oil, salt, pepper, and a pinch of garlic powder, then spread them out in a single layer. Roast them for 30–35 minutes, flipping once, until golden brown and crisp on the cut sides.

While the potatoes roast, prepare your vinaigrette. In a small bowl or jar, whisk together olive oil, Dijon mustard, red wine vinegar, a touch of honey, salt, and pepper. Taste and adjust—you want it punchy but balanced.

Next, chop your add-ins. Thinly slice red onions for sharpness and crunch, and finely chop your fresh herbs. You can also add extras like diced celery, roasted red peppers, or even a handful of crumbled bacon if you’re feeling indulgent.

Once the potatoes are done roasting, let them cool slightly—about 10 minutes—before tossing them with the dressing. This way they soak up the flavor without becoming soggy. Stir in your veggies and herbs, and give everything a final toss.

Let the salad rest for at least 10 minutes before serving, so the flavors meld together. It’s delicious warm, at room temperature, or chilled.

From start to finish, you’re looking at about 45 minutes, and most of that is hands-off. It’s a low-stress, high-reward kind of recipe.

Storage Options

One of the best things about this potato salad is how well it stores. It actually tastes even better the next day once the flavors have had more time to develop.

Store any leftovers in an airtight container in the fridge for up to 4 days. Make sure the container is well-sealed to keep the potatoes from drying out.

If you’re making it ahead for a party, you can roast the potatoes and prep the dressing separately, then toss them together right before serving.

To reheat, pop the salad in a 350°F oven for 10–15 minutes if you prefer it warm. Or just enjoy it straight from the fridge—it’s just as good cold.

Variations and Substitutions

This roasted potato salad is endlessly adaptable, so feel free to make it your own based on what you have in the fridge.

Try swapping the red potatoes for sweet potatoes for a richer, slightly sweet twist. Just be sure to cut them into uniform cubes so they roast evenly.

Add protein by mixing in chopped hard-boiled eggs, grilled chicken, or even flaked tuna. It turns the salad into a complete meal without much extra effort.

For a smoky edge, toss the potatoes with a little smoked paprika before roasting. It adds a barbecue vibe that’s hard to resist.

If you’re feeding a crowd or want more texture, toss in some blanched green beans or roasted cauliflower florets.

And if you’re vegan or avoiding honey, just swap it with maple syrup in the dressing. The flavor still sings.

Don’t be afraid to get creative—this is the kind of recipe that invites improvisation. Every time you make it, you might find a new favorite twist.

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