This roasted potato salad is my ultimate version of a classic side dish—with golden, crispy potatoes, a creamy tangy dressing, and plenty of bold flavors and textures in every bite. Unlike traditional boiled potato salads, roasting adds a whole new level of flavor and richness. Whether it’s for a picnic, a barbecue, or a cozy dinner at home, this salad always gets rave reviews.
Why You’ll Love This Recipe
What I love about this roasted potato salad is how the crispy edges of the potatoes soak up the creamy dressing without turning mushy. The roasting brings out their natural sweetness and gives them an irresistible crunch. I can serve it warm, at room temperature, or chilled—it’s just as good every way. Plus, it’s easy to customize with whatever add-ins I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby potatoes or Yukon gold potatoes, halved or quartered
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Olive oil
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Salt and black pepper
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Garlic powder
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Smoked paprika (optional)
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Red onion or shallots, finely chopped
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Celery, diced
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Fresh parsley or dill, chopped
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Mayonnaise
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Dijon mustard
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Apple cider vinegar or lemon juice
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Sour cream or Greek yogurt
directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I toss the potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika, then spread them out on the baking sheet.
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I roast them for 30–35 minutes, flipping halfway through, until golden brown and crispy on the edges.
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While the potatoes cool slightly, I prepare the dressing by mixing mayonnaise, sour cream, Dijon mustard, and vinegar in a bowl.
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I fold in the chopped onion, celery, and fresh herbs.
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Once the potatoes are slightly warm or at room temperature, I combine them with the dressing and gently toss to coat.
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I garnish with extra herbs and chill or serve immediately.
Servings and timing
This recipe makes about 6 servings. It takes around 15 minutes to prep, 35 minutes to roast the potatoes, and another 10 minutes to assemble, totaling about 1 hour.
Variations
Sometimes I add crumbled chicken for extra savory crunch, or I toss in capers or pickles for a tangy twist. For a lighter version, I use all Greek yogurt instead of mayo. If I want more veggies, I add roasted bell peppers or green beans. And when I need a vegan option, I use plant-based mayo and yogurt—still creamy and delicious.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the salad on a baking sheet and warm it in the oven at 350°F (175°C) for 10–15 minutes. If I’m serving it cold, I just give it a good stir and maybe add a little extra dressing to refresh it.
FAQs
Can I make this potato salad ahead of time?
Yes, I often make it a few hours or even a day in advance. The flavors meld beautifully as it sits.
Do I have to peel the potatoes?
No, I like to leave the skins on for extra texture and nutrients, especially with baby or Yukon gold potatoes.
Can I serve this warm?
Absolutely. I sometimes serve it slightly warm right after roasting—it’s rich and comforting that way.
What type of potatoes work best?
I prefer waxy potatoes like Yukon golds or baby potatoes because they hold their shape and get nicely crisped when roasted.
Can I use this as a main dish?
Yes! I’ve made it a full meal by adding hard-boiled eggs, grilled chicken, or even roasted chickpeas on top.
Conclusion
This roasted potato salad is everything I want in a side dish—crispy, creamy, flavorful, and easy to prepare. It’s a fresh take on a classic that always feels just a bit more special. Once I started making it this way, I never looked back. It’s now a staple on my table for every season and occasion.
Print
Best Roasted Potato Salad – Crispy, Creamy, and Full of Flavor
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Description
This roasted potato salad is a crispy, creamy twist on the classic picnic side dish. With golden roasted potatoes, a tangy sour cream and mustard dressing, and fresh herbs for brightness, this potato salad is full of bold flavors and satisfying textures. Perfect for barbecues, dinners, or meal prep, it’s a crowd-pleasing favorite that’s delicious served warm, cold, or room temp.
Ingredients
- Baby potatoes or Yukon gold potatoes, halved or quartered
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Smoked paprika (optional)
- Red onion or shallots, finely chopped
- Celery, diced
- Fresh parsley or dill, chopped
- Mayonnaise
- Sour cream or Greek yogurt
- Dijon mustard
- Apple cider vinegar or lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
- Spread potatoes on the baking sheet and roast for 30–35 minutes, flipping halfway through until golden and crispy.
- While potatoes cool slightly, mix mayonnaise, sour cream or yogurt, Dijon mustard, and vinegar in a bowl to make the dressing.
- Stir in chopped onion, celery, and herbs.
- Add warm or room temperature potatoes to the dressing and gently toss to coat.
- Garnish with extra herbs and serve immediately or chill for later.
Notes
- For extra flavor, add crumbled chicken, chopped pickles, or capers.
- Lighten it up by using all Greek yogurt in place of mayo.
- Add veggies like roasted bell peppers or green beans.
- Make it vegan with plant-based mayo and yogurt.
- This salad is delicious served warm or cold and travels well for picnics.
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