There's something irresistibly comforting about roasted potatoes – golden brown edges, fluffy centers, and that mouthwatering aroma filling your kitchen. Now imagine all that goodness tossed in a tangy, herb-packed dressing, finished with crisp veggies and a touch of creamy decadence. That’s the magic of this Best Roasted Potato Salad.

I first threw this salad together after a backyard barbecue when I needed a side dish that could hold its own next to grilled steaks and juicy burgers. Since then, it’s become our go-to – the one dish everyone requests no matter the season. It’s simple, satisfying, and bursting with bold, savory flavor.

What really sets this recipe apart is the contrast in texture – crispy, warm potatoes mingling with cool, creamy dressing and a hint of crunch from red onion and celery. Whether you’re hosting a picnic, potluck, or just need something hearty for dinner, this salad never misses.

Let’s dive into why this roasted version is a total upgrade from the classic.

Why You’ll Love This Best Roasted Potato Salad

Get ready to meet your new favorite side dish. This Roasted Potato Salad is more than just a crowd-pleaser – it's a flavor-packed experience that you'll want to make again and again.

First, it’s all about texture. Roasting the potatoes brings a beautiful crispiness you just don’t get from boiling. They develop a slightly caramelized crust that contrasts perfectly with the creamy dressing.

Second, this recipe is incredibly simple to throw together. While the potatoes roast, you can prep the dressing and veggies. It’s mostly hands-off, making it ideal for busy weeknights or casual weekend gatherings.

It’s also a wonderfully flexible dish. Add bacon, swap the herbs, or toss in pickles – it’s endlessly customizable based on what you’ve got in the fridge.

And yes, it’s budget-friendly too. You can feed a crowd with pantry staples and a handful of fresh ingredients, all for under $10.

This roasted version elevates the traditional potato salad into something a little more gourmet, without the fuss. Let’s talk ingredients.

Ingredients Notes

This roasted potato salad shines thanks to a handful of humble but high-impact ingredients. The secret is using simple items that work together to deliver bold flavor and satisfying texture.

Baby Yukon Gold potatoes are my go-to here. Their thin skins crisp up beautifully in the oven, while the interiors stay tender and buttery. You can also use red potatoes or fingerlings for a similar effect – just be sure to cut them evenly for consistent roasting.

Olive oil plays a key role in roasting. I like to use extra virgin olive oil for its fruity flavor, which complements the potatoes without overpowering the rest of the dish. A generous coating ensures crisp edges and golden color.

Dijon mustard adds a tangy punch to the dressing. It gives the salad depth and a touch of sharpness that balances out the richness of the potatoes and mayo. Don’t skip it – it’s the ingredient that ties everything together.

Greek yogurt or mayonnaise (or a mix of both!) provides creaminess in the dressing. Greek yogurt gives it a slight tang and lightens things up, while mayo delivers that classic potato salad flavor. Choose your blend based on your taste and dietary needs.

Fresh herbs like dill, parsley, or chives add freshness and vibrancy. They cut through the richness and bring the whole dish to life. You’ll also want to keep red onion and celery on hand for crunch and contrast.

No special tools needed here – just a good baking sheet, a mixing bowl, and a sharp knife. Let’s get to roasting!

How To Make This Best Roasted Potato Salad

Creating this delicious roasted potato salad is surprisingly easy – most of the magic happens in the oven, leaving you free to prep the rest of the ingredients.

Start by preheating your oven to 425°F (220°C). While it warms up, scrub your potatoes and cut them into 1-inch chunks. Toss them in olive oil, salt, pepper, and a sprinkle of garlic powder or smoked paprika if you're feeling fancy.

Spread the potatoes out on a large baking sheet in a single layer. Don’t overcrowd – you want each piece to have room to get crispy. Roast for 25–30 minutes, flipping once halfway through. You’ll know they’re ready when the edges are golden brown and irresistibly crunchy.

While the potatoes roast, mix up your dressing. In a large bowl, combine Greek yogurt, mayo, Dijon mustard, a splash of apple cider vinegar, and a pinch of salt and pepper. Stir until smooth, then fold in finely chopped celery, red onion, and fresh herbs.

Once the potatoes are out of the oven, let them cool slightly – about 10 minutes. You want them warm, not piping hot, so they soak up the dressing without turning it greasy.

Gently toss the warm potatoes in the dressing until well-coated. The heat from the potatoes helps the flavors meld beautifully. Top with extra herbs or a crack of black pepper if desired.

From start to finish, this recipe takes about 45 minutes. The end result? A hearty, flavor-forward salad that holds up beautifully at room temperature or chilled.

Storage Options

This roasted potato salad is just as delicious the next day – maybe even better! The flavors continue to develop as it sits, making it perfect for meal prep.

To store, transfer the cooled salad to an airtight container and refrigerate for up to 4 days. I recommend letting it come to room temperature before serving for the best texture and flavor.

Avoid freezing, as the potatoes can become mealy and the dressing may separate once thawed.

For leftovers, stir in a spoonful of Greek yogurt or mayo to refresh the creaminess. You can also reheat the potatoes slightly in the microwave (30 seconds) if you prefer them warm.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can tweak the ingredients based on what you like or what you have on hand.

For a smoky twist, add crispy bacon or pancetta crumbles just before serving. The salty crunch takes the salad to the next level.

Want to go dairy-free? Use a vegan mayo and skip the yogurt – the mustard and vinegar will still give the dressing plenty of zing.

Swap in scallions or shallots for red onion if you want a milder flavor. Pickled onions also work beautifully for added tang.

Try using sweet potatoes for a fall-friendly version. Roast them just the same and toss with the same dressing for a unique twist.

For extra protein, stir in chopped hard-boiled eggs or grilled chicken. You can easily turn this side into a main course with one simple addition.

Don’t be afraid to play with this one – it’s incredibly forgiving and always delicious.

Want a side dish that steals the show? This Best Roasted Potato Salad is it. With its crispy texture, creamy dressing, and fresh herbs, it’s guaranteed to become a staple at your table. Try it once, and you’ll be hooked.

Let me know how you personalize yours – I’d love to hear what you toss in!