Best Roasted Potato Salad Recipe

There’s something undeniably comforting about the crisp edges of roasted potatoes mingling with a creamy, tangy dressing. This Roasted Potato Salad offers all the classic picnic vibes, but with a warm, golden twist that makes it feel just a bit more special.

I first discovered this version of potato salad when I wanted something heartier for a fall gathering. One bite in, and I was hooked—the warm roasted potatoes, caramelized to perfection, paired beautifully with a punchy Dijon dressing and loads of fresh herbs. Now it’s my go-to for everything from BBQs to cozy Sunday dinners.

Whether you’re looking for a side dish that stands out or a new way to elevate a classic, this roasted potato salad is here to impress.

Why You’ll Love This Roasted Potato Salad

Get ready to meet your new favorite side dish. This roasted potato salad is full of bold flavor, texture, and personality—it’s anything but ordinary.

First, let’s talk texture. Unlike traditional potato salad, this one stars crispy roasted potatoes with irresistibly caramelized edges. Each bite delivers the perfect contrast of crunchy exterior and creamy center.

It’s also super easy to throw together. You don’t have to peel the potatoes, and the oven does most of the work while you prep the dressing and mix-ins.

This dish is make-ahead friendly and holds up beautifully at room temperature—ideal for potlucks, picnics, and casual entertaining. Plus, it only gets better as it sits and the flavors meld together.

And let’s not forget how customizable it is. Want to add bacon? Go for it. Prefer Greek yogurt over mayo? Done. You can tweak it to match your mood or what’s in your fridge.

Once you try this roasted twist on a classic, you may never go back to the boiled version again.

Ingredient Notes

The secret to this salad is in the simple but high-impact ingredients. Each one is chosen to amplify flavor and texture without overcomplicating the prep.

Let’s start with the potatoes. Baby Yukon Gold or red potatoes work best here. Their thin skins get deliciously crisp in the oven, and their interiors stay buttery and soft. Cut them into even pieces for uniform roasting.

Next up: olive oil and seasonings. Tossing the potatoes with olive oil, salt, pepper, and a little smoked paprika gives them a subtle savory warmth. Don’t skip the paprika—it adds just the right smoky depth.

For the dressing, we use Dijon mustard, red wine vinegar, and mayo (or Greek yogurt). The mustard gives it a bold tang, the vinegar brings brightness, and the mayo or yogurt provides creaminess. Add a splash of honey if you like a hint of sweetness.

Fresh herbs make this salad sing. Chopped parsley and dill are my go-to combo, but chives or green onions add a lovely mild onion bite if that’s your thing.

You won’t need much special equipment here—just a sturdy baking sheet, a large mixing bowl, and a whisk. If you have parchment paper, it’ll help prevent sticking and make cleanup a breeze.

How To Make This Roasted Potato Salad

Making this roasted potato salad is just as satisfying as eating it. Here’s how to bring it all together.

Start by preheating your oven to 425°F. While it’s heating, scrub your potatoes and cut them into bite-sized chunks. I like to leave the skins on for extra texture and flavor. Toss them in a bowl with olive oil, salt, pepper, and a little smoked paprika until evenly coated.

Spread the potatoes out on a baking sheet in a single layer—this is key for getting that crispy roast. Pop them in the oven and roast for about 30–35 minutes, flipping halfway through. You’re looking for deep golden edges and fork-tender centers.

While the potatoes roast, whip up your dressing. In a large mixing bowl, whisk together Dijon mustard, red wine vinegar, mayo or Greek yogurt, and a bit of honey. Add salt and pepper to taste, and feel free to adjust the tang or sweetness to your liking.

Once the potatoes are done roasting, let them cool slightly—just enough that they won’t melt your dressing but are still warm enough to soak it in. Add them straight to the bowl with the dressing and toss gently until coated.

Now it’s time to layer in the flavor boosters. Stir in chopped fresh herbs, some finely diced red onion, and, if you’d like, crumbled bacon or chopped pickles. The warm potatoes will absorb all those flavors beautifully.

Plan on about 45 minutes from start to finish, with only 10–15 minutes of active prep. What you’ll end up with is a side dish that feels cozy, vibrant, and just a little unexpected.

Storage Options

This roasted potato salad stores surprisingly well, making it a great make-ahead option for busy weeks or gatherings.

If you have leftovers, transfer them to an airtight container and refrigerate. The salad will keep for up to 4 days without losing its flavor. Just know the potatoes may lose a little crispness over time.

For the best texture, allow the salad to come to room temperature before serving. This helps bring back some of the richness and softens the dressing slightly.

If you want to reheat it (yes, it’s delicious warm!), pop it in a 350°F oven for about 10 minutes, or until warmed through. Avoid the microwave—it can make the potatoes rubbery.

You can also prep the components ahead. Roast the potatoes and make the dressing separately, then combine them right before serving.

Variations and Substitutions

One of the best things about this roasted potato salad is how endlessly adaptable it is. Here are some favorite spins and swaps to try.

Craving a smoky, salty hit? Add crumbled bacon or chopped pancetta for an extra layer of richness. Just sprinkle it on right before serving to keep it crispy.

Looking for a lighter option? Swap Greek yogurt for mayo in the dressing. You’ll still get creaminess, but with a nice tang and fewer calories.

Make it vegan by using vegan mayo and skipping any dairy or bacon add-ins. Add some capers or chopped olives for an umami kick that keeps things exciting.

Mix up the herbs based on what’s fresh and available. Tarragon, basil, or even a little mint can give the salad a whole new vibe.

And don’t be afraid to add some crunch—celery, toasted nuts, or even crispy chickpeas can bring great texture contrast to the warm potatoes.

Whether you follow the recipe exactly or use it as a base to play, this roasted potato salad is endlessly satisfying. Trust me—it’s the kind of dish people ask about after the first bite.

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