Best Roasted Potato Salad Recipe

There’s something magical about a warm, crispy roasted potato salad fresh from the oven. The golden-brown edges, the herby aroma, and the creamy dressing all come together in one unforgettable bite that’s perfect for potlucks, picnics, or just an easy family dinner.

I first made this roasted version on a whim, when I was out of mayo and had a fridge full of baby potatoes. One toss with olive oil, a hot oven, and a tangy Dijon vinaigrette later — and I had a new favorite side dish that has everyone asking for the recipe.

What I love most about this roasted potato salad is how it balances bold flavors with wholesome ingredients. It’s hearty without feeling heavy, and it’s just as good warm as it is chilled the next day. Let’s dive into why this one’s a keeper.

Why You’ll Love This Roasted Potato Salad

Get ready to rethink everything you know about potato salad. This roasted twist takes everything great about the classic and elevates it with crispy edges, zesty flavors, and zero mayo.

First off, this dish is ridiculously easy to pull together. The oven does most of the work, and there’s no peeling required. Just slice, toss, roast, and mix. You can have this on the table in under 40 minutes.

It’s also a lighter, more refreshing take on traditional potato salad. Instead of mayo, this version is tossed with a tangy mustard vinaigrette that soaks into the warm potatoes and brings every bite to life.

Versatility is another major win here. Serve it warm right after roasting, or chill it for a picnic or lunchbox the next day — it holds up beautifully either way.

And let’s not forget the texture. Those crispy roasted edges give this salad a bite and crunch you just can’t get from boiled potatoes. It’s rustic, satisfying, and totally addictive.

This is the kind of side dish that turns into the main event — and it goes just as well with grilled chicken as it does with burgers or a big pile of veggies.

Ingredients Notes

The magic of this roasted potato salad lies in its simplicity. Each ingredient brings something unique — from flavor and texture to color and freshness — making the whole dish shine.

Baby potatoes are the star of the show here. I prefer using a mix of red and yellow baby potatoes for a pop of color and variety in texture. Their thin skins crisp up perfectly in the oven, and there's no peeling needed, which makes prep a breeze.

Olive oil is key for getting those beautifully caramelized edges. Be generous — it helps the potatoes roast evenly and brings a richness that pairs perfectly with the tangy dressing.

Whole grain mustard gives the vinaigrette its signature tang and a bit of texture. You can substitute Dijon if that’s what you have on hand, but the whole grains add a lovely punch that stands up to the roasted potatoes.

Red onion adds sharpness and contrast. Roasting it alongside the potatoes mellows its flavor, while still giving the salad just enough bite. You could also use shallots for a slightly sweeter take.

Fresh herbs like parsley and dill bring brightness to the finished salad. Don’t skip them — they help cut through the richness and tie everything together with a pop of green.

You won’t need any fancy tools for this recipe. Just a large baking sheet, a mixing bowl, and a whisk for the dressing — and you’re all set.

How To Make This Roasted Potato Salad

Making this roasted potato salad is easier than you might think, and once you’ve tried it, you may never go back to the traditional version again.

Start by preheating your oven to 425°F. While it heats up, halve your baby potatoes and toss them with olive oil, salt, pepper, and a pinch of smoked paprika if you like a little warmth. Spread them out in a single layer on a baking sheet — cut side down for maximum crisp.

While the potatoes roast, you can prepare the vinaigrette. In a small bowl, whisk together whole grain mustard, red wine vinegar, a touch of honey, and more olive oil. You want a balance of tangy and slightly sweet — taste and adjust as needed.

About halfway through roasting, add sliced red onions to the baking sheet. This gives them just enough time to caramelize without burning, and they pick up those irresistible roasted edges.

Once everything is golden and fork-tender — around 30–35 minutes total — remove the pan from the oven and let the potatoes cool slightly. You want them warm, not piping hot, so they soak up the dressing without going soggy.

In a large bowl, combine the roasted potatoes and onions with the vinaigrette. Toss gently to coat, then fold in a handful of chopped fresh parsley and dill. The warm potatoes will absorb the flavors beautifully, and the herbs add a fresh finish.

The entire process takes about 40 minutes, start to finish, with most of that being hands-off oven time. You’ll end up with a bold, bright, totally irresistible side that’s ready for anything.

Storage Options

One of the best things about this roasted potato salad is how well it stores. Whether you’re making it ahead or saving leftovers, it keeps beautifully.

Store any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 4 days, and the flavors actually deepen over time, making it even more delicious the next day.

If you’re planning to serve it cold, give it a quick stir and maybe a splash of extra vinaigrette before serving. The potatoes can absorb the dressing over time, so a little refresh helps bring it back to life.

This salad is not ideal for freezing, as the texture of the potatoes can get grainy once thawed. It’s best enjoyed fresh or chilled from the fridge.

To reheat, simply pop it in a 350°F oven for 10–15 minutes, or warm it gently in a skillet. It won’t be quite as crispy as when first made, but the flavors still shine.

Variations and Substitutions

What I love about this recipe is how endlessly adaptable it is. Once you’ve got the basic method down, you can switch it up to fit your tastes or whatever’s in your kitchen.

Try swapping in sweet potatoes for a more autumnal version. Their natural sweetness pairs beautifully with the tangy mustard dressing and adds a nice contrast to savory mains.

If you’re looking for extra crunch, toss in some chopped celery or toasted walnuts just before serving. Both bring a satisfying texture and elevate the dish even further.

Add a protein to turn this salad into a main course. Crispy bacon, sliced hard-boiled eggs, or even grilled chicken work beautifully and make it more filling.

For a vegan twist, make sure your mustard and vinegar are plant-based, and consider adding roasted chickpeas or grilled tofu for extra protein.

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