Best Roasted Potato Salad Recipe

There’s something magical about the crisp edges and fluffy centers of perfectly roasted potatoes tossed in a tangy, herby dressing. This roasted potato salad is a total game-changer—warm or cold, it’s bursting with flavor and miles ahead of your classic mayo-laden version.

I first whipped this up for a summer BBQ when I was craving potato salad but didn’t want anything heavy. One bite in, and it became my go-to side dish for every potluck, picnic, and lazy Sunday dinner. It's vibrant, cozy, and packed with personality.

Let’s dive into why this might just be your new favorite way to potato.

Why You'll Love This Roasted Potato Salad

Get ready to rethink everything you know about potato salad. This roasted version is bold, zesty, and completely irresistible.

First, it's the texture that wins people over. Roasting the potatoes creates golden, crispy exteriors while keeping the insides buttery-soft. That contrast is what makes each bite feel like a little celebration.

It’s also super easy to throw together. Most of the work happens in the oven, giving you time to prep the dressing or relax with a drink. No boiling, no fussy chilling—just toss, roast, and enjoy.

This dish is wonderfully versatile. Serve it warm right out of the oven, or let it chill in the fridge for a couple of hours—the flavors only deepen. It’s great for meal prep and even better the next day.

And let’s not forget it’s mayo-free, making it lighter and picnic-safe, especially in the warmer months. The tangy vinaigrette keeps it fresh and flavorful without weighing it down.

Whether you’re bringing it to a backyard cookout or serving it alongside grilled chicken, this roasted potato salad is a crowd-pleaser through and through.

Ingredients Notes

The magic of this roasted potato salad lies in just a handful of pantry-friendly ingredients that come together in a seriously satisfying way. Each one plays a crucial role in building the dish's bold, bright flavor profile.

Baby potatoes are the heart of the recipe. I like to use a mix of red and yellow for color and a slight variation in flavor. Their thin skins get beautifully crisp in the oven, while the insides stay creamy and soft.

Olive oil isn’t just for roasting—it’s a key flavor in the dressing. Choose a good-quality extra virgin olive oil if you can. It adds a richness that balances the tang from the vinegar and mustard.

Dijon mustard gives the vinaigrette a subtle kick and silky texture. It acts as an emulsifier, helping the oil and vinegar blend together beautifully while bringing a bold, savory note.

Apple cider vinegar adds brightness and zing to the dressing. It cuts through the richness of the roasted potatoes and adds that unmistakable “pop” you expect from a great potato salad.

Fresh herbs like parsley, dill, or chives add color and freshness. I love tossing in a handful right before serving—it livens everything up and makes the salad feel garden-fresh.

You won’t need much in terms of equipment—just a large sheet pan for roasting, a mixing bowl for the dressing, and a big spoon for tossing it all together.

How To Make This Roasted Potato Salad

Making roasted potato salad is surprisingly simple—and honestly, kind of therapeutic. There’s something deeply satisfying about tossing hot, crispy potatoes in a punchy vinaigrette.

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper. Scrub your baby potatoes clean, then cut them in half or quarters, depending on size. You want them to be uniform for even roasting.

Toss the cut potatoes in a generous glug of olive oil, season them with salt, pepper, and a pinch of garlic powder or smoked paprika if you like. Spread them out on your baking sheet in a single layer—cut side down for extra crispiness—and roast for 30-35 minutes until golden and crispy.

While the potatoes roast, whisk together the dressing. In a large bowl, combine olive oil, apple cider vinegar, Dijon mustard, a touch of honey or maple syrup for balance, and a pinch of salt and pepper. Taste and adjust—it should be tangy, sharp, and just slightly sweet.

Once the potatoes are beautifully browned and fork-tender, transfer them straight into the bowl with the dressing while they’re still warm. This helps them soak up all that delicious flavor. Toss gently to coat every piece.

Finish by folding in your chopped fresh herbs and, if you like, some thinly sliced green onions or red onion for a bit of bite. Let the salad sit for a few minutes before serving to allow the flavors to meld together.

From start to finish, you’re looking at just about 40 minutes—and most of that is hands-off roasting time.

Storage Options

This roasted potato salad stores like a dream, which is just another reason to love it. If you happen to have leftovers (good luck with that), here’s how to keep them fresh.

In the fridge, store the salad in an airtight container. It will stay delicious for up to 4 days, and the flavors continue to deepen the longer it sits. Just give it a quick toss before serving to redistribute the dressing.

If you’ve made a large batch and want to portion it out, it does well in individual containers too—perfect for meal prep lunches or quick sides during the week.

Freezing isn’t recommended for this dish. Roasted potatoes tend to get mealy once thawed, and the vinaigrette doesn’t hold up well to freezing.

To reheat, simply spread the salad on a baking sheet and pop it into a 375°F oven for 10-12 minutes, just until warmed through. Or, enjoy it cold straight from the fridge—it’s equally delicious either way.

Variations and Substitutions

The beauty of this recipe is how flexible it is. Whether you’re working with pantry staples or catering to dietary needs, there’s room to make it your own.

For a vegan twist, make sure your mustard and sweetener are plant-based, and you’re good to go. This salad is already dairy-free and naturally egg-free.

Want to amp up the protein? Toss in some crispy bacon, grilled chicken, or even flaked salmon. These additions turn it into a full meal without changing the heart of the recipe.

If you're craving extra crunch, add a handful of toasted nuts or seeds—sunflower seeds, slivered almonds, or walnuts work beautifully and bring a nice texture contrast.

Not a fan of apple cider vinegar? Swap it out for lemon juice or red wine vinegar. Each gives a slightly different character to the dressing, but all work well with roasted potatoes.

And of course, the herb combinations are endlessly adaptable. Try basil and oregano for a Mediterranean feel, or go bold with cilantro and lime for a Southwestern spin.

Don’t be afraid to experiment—this is one of those dishes that loves a little creativity. Once you’ve nailed the base, the possibilities are endless.

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