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.
