Name: Best Roasted Potato Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs baby potatoes, halved; 2 tbsp olive oil; Salt and pepper to taste; 1/2 cup red onion, finely chopped; 1/2 cup celery, diced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 1/4 cup mayonnaise; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp garlic powder

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Introduction

This roasted potato salad is a delightful twist on the classic, combining crispy, golden potatoes with a creamy, tangy dressing and fresh herbs. It’s easy to make and perfect as a hearty side dish for any occasion.

Best Roasted Potato Salad Recipe - Recipe Image

Ingredients

2 lbs baby potatoes, halved
2 tbsp olive oil
Salt and pepper to taste
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp garlic powder

Instructions

Step 1: Preheat the oven to 425°F (220°C) to prepare it for roasting the potatoes, ensuring they cook evenly and develop a golden, crispy skin.
Step 2: Toss the halved baby potatoes in olive oil, and season with salt and pepper to taste. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, until they are golden brown and crispy on the outside.
Step 3: Remove the potatoes from the oven and let them cool slightly. This step ensures the potatoes are warm but not too hot, perfect for combining with the other ingredients and dressing.
Step 4: In a large bowl, mix together the finely chopped red onion, diced celery, fresh parsley, and fresh dill. These fresh ingredients add crunch and bright flavor to the salad.
Step 5: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth. This creamy, tangy dressing will coat the salad and enhance the flavors.
Step 6: Add the warm roasted potatoes to the bowl with the vegetable and herb mix. Pour the dressing over the top and gently stir everything together until all the ingredients are evenly coated.
Step 7: Serve the roasted potato salad either warm or chilled, depending on your preference. It makes a perfect side dish at any meal or gathering.

Tips & Variations

For extra crispiness, leave the potatoes unpeeled when roasting to add texture and nutrients.
Substitute Greek yogurt for mayonnaise to lighten the dressing while keeping it creamy.
Add chopped hard-boiled eggs or crispy bacon for added protein and flavor.
Fresh tarragon or chives can be used instead of dill for a different herbaceous note.

Storage

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. If you prefer it warm, gently reheat in the microwave, stirring occasionally to maintain the dressing’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Absolutely. While baby potatoes roast quickly and have a great texture, you can use Yukon Gold or red potatoes as well. Just adjust the roasting time to ensure they’re cooked through and crispy.

Is this salad suitable for meal prep?

Yes, this roasted potato salad holds up well for a few days and can be prepped in advance. Just keep the dressing separate until you’re ready to serve to keep the potatoes from becoming soggy.