Name: Roasted Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-489089H38M5S
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1/2 cup mayonnaise; 1/4 cup sour cream (or Greek yogurt); 1 tablespoon Dijon mustard; 2 teaspoons apple cider vinegar; 1/2 cup chopped celery; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh parsley; 2 hard-boiled eggs, chopped (optional)

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If you’re ready to upgrade your potato salad game to a whole new level of delicious, you have to try this Roasted Potato Salad. Forget everything you know about classic potato salad—this version transforms humble baby potatoes in the oven, so they’re golden and crisp outside but creamy within. Tossed with a zingy, creamy dressing and scattered with crunchy celery, snappy red onion, and fresh parsley, it’s a salad that brings together smoky, tangy, and herby flavors in each forkful. Whether it’s your next cookout, a weeknight dinner, or a potluck where you want to impress, Roasted Potato Salad brings mellow comfort and real wow-factor to the table.

Roasted Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe serves a purpose—from lending depth and crunch, to pulling the flavors together into true potato salad perfection. The ingredient list is short and sweet, so use the best you can get and let each one shine!

Baby potatoes (2 pounds, halved): These small spuds roast up tender and perfect, delivering bite-sized pieces with lots of caramelized edges.
Olive oil (2 tablespoons): Brings richness to the potatoes, helps them crisp in the oven, and delivers a subtle fruitiness.
Garlic powder (1 teaspoon): Adds mellow savory depth without overpowering the other flavors.
Smoked paprika (1/2 teaspoon): Lends a hint of smoky warmth, making this Roasted Potato Salad truly unique.
Salt and pepper (to taste): Balances all the flavors and sharpens the roasted notes—season with your heart!
Mayonnaise (1/2 cup): Creamy and classic, mayo gives the dressing body and luscious texture.
Sour cream (1/4 cup): Adds tang and lightens the dressing—Greek yogurt also works for an extra-tangy swap!
Dijon mustard (1 tablespoon): Packs a punch of sharp, zesty flavor to cut through the richness.
Apple cider vinegar (2 teaspoons): Brings brightness and subtle sweetness to wake up all the other ingredients.
Celery (1/2 cup, chopped): Adds essential crunch and fresh, green notes.
Red onion (1/4 cup, finely chopped): A little goes a long way for color and sharp flavor.
Fresh parsley (1/4 cup, chopped): Scattered in for a burst of herbal freshness and color.
Hard-boiled eggs (2, chopped—optional): Extra protein and classic creamy texture, if you like!

How to Make Roasted Potato Salad

Step 1: Roast the Potatoes

Preheat your oven to 425°F, and grab a large baking sheet so the potatoes have plenty of space to crisp. Toss those potato halves in olive oil, garlic powder, smoked paprika, and a generous sprinkle of salt and pepper—really get your hands in there to coat every piece. Spread the potatoes out in a single layer, making sure there’s room between pieces, which helps them roast rather than steam. Bake for 25 to 30 minutes, giving them a good flip halfway through for even caramelization. You want deep golden edges and tender insides for your Roasted Potato Salad centerpiece.

Step 2: Make the Dressing

While the potatoes are doing their thing in the oven, grab a large mixing bowl and whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. The goal is a super-smooth, creamy base that’s tangy and full of zip—taste and adjust with another pinch of salt, pepper, or extra mustard if you love that extra kick!

Step 3: Assemble the Salad

Let your roasted potatoes cool just a bit so they don’t melt your beautiful dressing. While they’re still slightly warm (this helps them soak in the flavors), gently toss them with the creamy dressing in a big bowl. Add the chopped celery and red onion for crunch and zing, and sprinkle in the fresh parsley for brightness. If you’re in the mood, fold in the chopped hard-boiled eggs—they add wonderful richness, but the salad is lovely either way.

Step 4: Chill and Serve

This salad really reaches peak flavor after at least 30 minutes in the fridge. Chilling lets the potatoes absorb the dressing and meld with all those aromatics. When you’re ready to eat, give everything another gentle toss and adjust seasoning if needed. Now, your Roasted Potato Salad is ready to steal the show!

How to Serve Roasted Potato Salad

Garnishes

For a presentation that pops, scatter on a little extra chopped parsley and a light dusting of smoked paprika just before serving. You could also add sliced chives, thinly sliced radishes, or even a sprinkle of crumbled bacon if you’re feeling bold. Garnishes not only bring color but amplify the flavors with that first bite of your Roasted Potato Salad.

Side Dishes

This hearty salad pairs up beautifully with just about anything from the grill, like chicken, sausages, or smoky grilled veggies. It’s also right at home alongside sandwiches at a picnic or as a satisfying side at your next holiday spread. No matter the occasion, Roasted Potato Salad brings comfort and excitement to your table mates every time.

Creative Ways to Present

If you want to get fancy, scoop your Roasted Potato Salad into lettuce cups for a light, hand-held option. Or pile it into mason jars for adorable, portable picnic servings. For family-style gatherings, serve it in a wide, shallow platter and top with extra herbs and a dash more paprika for a dinner-party-ready centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Potato Salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, so leftovers are always welcome! Give it a stir before serving, and freshen up with a sprinkle of herbs if you like.

Freezing

This salad is best enjoyed fresh or chilled from the fridge. The creamy dressing and roasted potatoes don’t freeze well—they can separate or lose their appealing texture after thawing, so keep this Roasted Potato Salad in the fridge, not the freezer.

Reheating

Roasted Potato Salad is meant to be served cold or at room temperature. If you prefer it less chilled, pull it out of the fridge 30 minutes before serving. Avoid microwaving, which can make the dressing oily and the potatoes rubbery—embrace the cool, creamy crunch as intended!

FAQs

Can I make Roasted Potato Salad ahead of time?

Absolutely! Making this salad a few hours (or even a day) in advance lets the flavors mingle together beautifully. Just cover and chill until you’re ready to serve.

What potatoes work best for this recipe?

Baby potatoes are ideal because they roast up with a creamy interior and keep their shape. You can also use Yukon gold or red potatoes, cut into bite-size chunks for similar results.

Is Roasted Potato Salad gluten-free?

Yes! All the ingredients in this version are naturally gluten-free, which makes it a safe and colorful addition to most dietary tables.

Can I lighten up the dressing?

Of course. Feel free to swap Greek yogurt for some or all of the sour cream, or use light mayonnaise for a less rich version. The flavor remains deliciously creamy and tangy either way.

What’s the best way to serve this dish at a picnic?

Pack Roasted Potato Salad in a cold, insulated container and keep it chilled until serving. Mason jars or portable containers make it easy to transport and serve outdoors, perfect for a crowd-pleasing picnic treat.

Final Thoughts

Trust me—you’ll be hooked from the first bite of this Roasted Potato Salad! It’s bold, flavorful, and feels just a little bit indulgent yet homey and familiar. Give it a try for your next gathering or as a make-ahead meal prep star, and you’ll see why it’s a recipe to treasure and share. Enjoy!

Roasted Potato Salad Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 45 minutes plus chilling time
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Roasted Potato Salad is a flavorful twist on the classic dish, with crispy roasted baby potatoes tossed in a creamy dressing. Perfect for picnics, barbecues, or as a side dish any time of the year.

Ingredients

Scale

Potatoes:

2 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

Dressing:

1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar

Additional:

1/2 cup chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 hard-boiled eggs, chopped (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Roast Potatoes: Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and crisp.
Prepare Dressing: Whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a bowl.
Combine Ingredients: Add roasted potatoes, celery, red onion, and parsley to the bowl. Toss gently to combine.
Chill: Fold in hard-boiled eggs if desired. Chill for at least 30 minutes before serving.