Roasted Potato Salad

This roasted potato salad is a warm, hearty twist on the classic picnic favorite. Instead of boiled potatoes, I roast them until they’re golden and crisp on the outside and tender on the inside. Tossed with a tangy mustard vinaigrette and studded with fresh herbs and crunchy vegetables, it’s the kind of salad I make when I want something that feels comforting but still fresh and vibrant.

Why You’ll Love This Recipe

I love this recipe because roasting the potatoes adds a deep, caramelized flavor that takes the salad to the next level. The warm potatoes soak up the vinaigrette better than cold ones, which makes every bite more flavorful. It’s easy to customize with whatever herbs or vegetables I have on hand, and it works as both a side dish or a light main. Plus, it’s mayo-free, so I can confidently bring it to outdoor gatherings without worrying about keeping it chilled.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Gold potatoes
• Olive oil
• Dijon mustard
• Red wine vinegar
• Garlic
• Red onion
• Celery
• Fresh parsley
• Fresh dill (optional)
• Salt
• Black pepper

directions

1. I start by preheating the oven to 425°F (220°C).

2. I cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet.

3. I roast the potatoes for 25–30 minutes, flipping once halfway through, until they’re golden and crispy on the edges.

4. While the potatoes roast, I prepare the vinaigrette by whisking together Dijon mustard, red wine vinegar, minced garlic, olive oil, salt, and pepper.

5. I finely dice red onion and celery, then chop fresh parsley and dill.

6. Once the potatoes are done, I let them cool for a few minutes, just until they’re warm but not hot.

7. I toss the warm potatoes with the vinaigrette, then fold in the red onion, celery, and herbs.

8. I let the salad sit for 10–15 minutes to absorb all the flavors before serving.

Servings and timing

This roasted potato salad serves 4 to 6 people as a side dish.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

When I want to change things up, I add crumbled bacon or capers for a salty kick. Sometimes I toss in roasted garlic cloves or swap out the red wine vinegar for lemon juice for a citrusy twist. If I have leftover grilled vegetables, like zucchini or bell peppers, I mix them in for added texture. I’ve also used baby sweet potatoes with great results.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I want to serve it warm again, I reheat it gently in the microwave or in a skillet over medium heat until just warmed through. The flavors deepen overnight, so I think it tastes even better the next day.

FAQs

Can I make roasted potato salad ahead of time?

Yes, I often make it a few hours ahead and let it sit at room temperature before serving. The flavors meld together nicely as it sits.

Can I use other types of potatoes?

Absolutely. I’ve made this with red potatoes, fingerlings, and even sweet potatoes. I just adjust the roasting time based on the size and type.

Is this recipe vegan?

Yes, as long as I use plant-based Dijon mustard, the recipe is completely vegan.

Can I add protein to make it a full meal?

I sometimes add hard-boiled eggs, grilled chicken, or chickpeas to turn it into a more filling main dish.

How do I keep the potatoes crispy?

I try to serve the salad soon after roasting while the potatoes are still warm. If I store it in the fridge, I reheat it in the oven for a few minutes to bring back some crispness.

Conclusion

This roasted potato salad has become one of my favorite ways to enjoy potatoes. It’s rustic, flavorful, and easy to adapt depending on what I have on hand. Whether I’m serving it with grilled meats or enjoying it on its own, it’s a dish that always hits the spot.