Best Roasted Potato Salad

Introduction

Best Roasted Potato Salad is a bold, flavorful upgrade to the classic—featuring crispy, golden roasted potatoes tossed with a tangy, creamy dressing and fresh herbs. Roasting concentrates the potato flavor and adds irresistible texture, while the dressing clings to every craggy edge. Perfect served warm or at room temperature, this salad is ideal for barbecues, potlucks, or as a standout side for any meal.

Why you’ll love this recipe

• Crispy roasted potatoes with tender centers
• More flavor than boiled potato salad
• Great warm or chilled
• Easy to customize with add-ins
• Perfect for gatherings and meal prep

Ingredients (serves 4–6)

Roasted Potatoes

• 2 lb baby potatoes (Yukon Gold or red), halved
• 2 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Dressing

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1½ tbsp apple cider vinegar or lemon juice
• 1 tsp honey or sugar
• Salt and black pepper to taste

Mix-Ins

• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley or dill, chopped
• Optional: crispy bacon bits, celery, green onions

Essential Tools and Equipment

• Large baking sheet
• Parchment paper
• Large mixing bowl
• Spatula
• Knife + cutting board

Step-by-step process (detailed)

1. Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. High heat ensures crisp, golden potatoes.

2. Season the potatoes

Place halved potatoes in a bowl. Toss with olive oil, salt, pepper, and garlic powder until evenly coated.

3. Roast until crispy

Spread potatoes cut-side down in a single layer. Roast 30–35 minutes, flipping once halfway, until deeply golden and fork-tender. Crisp edges are key to flavor.

4. Cool slightly

Remove potatoes from oven and let cool 5–10 minutes. Slight cooling helps the dressing cling without becoming greasy.

5. Make the dressing

In a large bowl, whisk mayonnaise, Dijon mustard, vinegar (or lemon juice), and honey until smooth. Season lightly with salt and pepper.

6. Combine gently

Add warm potatoes to the dressing along with red onion and herbs. Fold gently until evenly coated without breaking the potatoes.

7. Taste and adjust

Adjust seasoning with salt, pepper, or extra acid if needed. Add optional mix-ins as desired.

8. Serve

Serve warm, room temperature, or chilled. Garnish with extra herbs before serving.

Mistakes to avoid

• Overcrowding the pan — steamed potatoes
• Under-roasting — bland, soft texture
• Adding dressing to hot potatoes — a greasy result
• Overmixing — mashed texture
• Oversalting early — adjust after mixing

Variations of Best Roasted Potato Salad

• German-Style — use vinegar dressing, skip mayo
• Greek-Inspired — add feta, olives, and oregano
• Ranch Potato Salad — add ranch seasoning to dressing
• Mustard-Forward — increase Dijon and reduce mayo
• Vegan — use plant-based mayo

Tips for storage & make-ahead

• Refrigerate up to 3 days
• Best texture within 24 hours
• Bring to room temperature before serving
• Re-crisp potatoes separately if needed

Frequently Asked Questions

Can I use regular potatoes?
Yes—cut into evenly sized chunks.

Is this served warm or cold?
Both work; warm highlights roasted flavor.

Why roast instead of boil?
Roasting adds depth, texture, and richer flavor.

Can I make it dairy-free?
Yes—use dairy-free mayonnaise.

Conclusion

Best Roasted Potato Salad delivers everything you want in a modern side dish—crispy texture, bold flavor, and creamy-tangy balance. By roasting instead of boiling, this salad stands out from the crowd and pairs beautifully with everything from grilled meats to simple weeknight dinners. Once you try it, it’s hard to go back to the classic version.