Flavorful Roasted Potato Salad

Name: Flavorful Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds baby potatoes, halved; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 1/4 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Simple Speedy Plates

I've always loved a good potato salad, but I wanted to take it up a notch. This Flavorful Roasted Potato Salad combines the comforting elements of classic potato salad with a twist of roasted goodness. The crispy, golden potatoes mingle with fresh herbs and a zesty dressing, resulting in a dish that's not only delicious but also visually appealing. Whether I’m serving it at a summer barbecue or enjoying it as a light lunch, this salad never fails to impress my family and friends.

Created by

Ella

Last updated on 2026-02-07T21:29:28.052Z

I love how roasting potatoes transforms their texture and flavor. The caramelized edges add a delightful crunch that pairs beautifully with a tangy dressing. When testing this recipe, I experimented with different herbs and spices, ultimately settling on rosemary and garlic to elevate the dish.

One specific tip I discovered is to let the roasted potatoes cool slightly before adding them to the dressing. This helps the potatoes absorb the flavors without becoming too mushy. It’s a small change, but it makes a big difference in texture!

Why You'll Love This Recipe
Crispy golden potatoes with a hint of smokiness
Fresh herbs add a burst of flavor and color
Perfectly paired with a tangy dressing that elevates the dish

Choosing the Right Potatoes

When making this Flavorful Roasted Potato Salad, the choice of potatoes is crucial for achieving the perfect texture. Baby potatoes, also known as new potatoes, have a waxy texture that holds up well during roasting, making them ideal for this dish. Their natural sweetness caramelizes beautifully, creating that golden color we all love. If baby potatoes aren't available, consider using red or fingerling potatoes, which share similar qualities. Just be sure to adjust the cooking time as needed, keeping an eye on their tenderness as they roast.

It's essential to cut the potatoes in uniform halves to ensure even cooking. Aim for pieces that are roughly the same size, as this prevents some from becoming mushy while others remain undercooked. If you find that your potatoes are larger than usual, feel free to quarter them instead. An easy trick is to toss them in the olive oil mixture before cutting; this way, you’ll coat all halves in flavors, enhancing the overall taste of the salad.

Perfecting the Dressing

The dressing for this salad is where the magic happens. Each ingredient plays a significant role in creating a balanced flavor profile. Mayonnaise provides a creamy base that coats the potatoes beautifully, while Dijon mustard adds a sharp tang that cuts through the richness. If you're looking for a lighter alternative, Greek yogurt can be substituted for mayonnaise, providing a similar creaminess with added protein.

Incorporating apple cider vinegar is essential as it enhances the freshness and brightness of the salad. Adjust the amount of vinegar to suit your taste—if you prefer a more pronounced tang, add a little extra. I recommend whisking the dressing vigorously until it becomes glossy, which ensures that all the ingredients are well combined. This creamy yet zesty dressing is what elevates the dish and makes it truly memorable.

Serving and Storing Tips

This salad can be served warm or at room temperature, allowing the flavors to meld beautifully. For outdoor gatherings, consider preparing it ahead of time, as its taste improves after a few hours in the fridge. Just be sure to keep it covered to prevent it from drying out. If prepping in advance, hold off on adding the parsley until just before serving to maintain its vibrant color and freshness.

For leftovers, store the salad in an airtight container in the refrigerator for up to three days. If you find that the dressing thickens after chilling, you can stir in a little olive oil or a splash of vinegar before serving to bring it back to the desired consistency. Don't hesitate to offer variations—try adding diced red onions for a sharper bite or some crumbled feta for a tangy, creamy addition that contrasts nicely with the roasted potatoes.

Ingredients

For the Salad

1.5 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup chopped fresh parsley

For the Dressing

1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste

Instructions

Follow these simple steps to make the perfect Flavorful Roasted Potato Salad!

Prepare the Potatoes

Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper until well coated.

Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes or until golden brown and tender, flipping halfway through for even cooking.

Make the Dressing

While the potatoes are roasting, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth.

Combine and Serve

Once the potatoes are done roasting and slightly cooled, transfer them to a large bowl. Add the dressing and chopped parsley, stirring gently to combine. Serve warm or at room temperature.

Enjoy your delicious Flavorful Roasted Potato Salad!

Pro Tips

For extra flavor, try adding crumbled bacon or diced bell peppers to the salad before serving.

Common Troubleshooting Tips

If you encounter potatoes that are unevenly cooked, it often results from not cutting them into uniform sizes. To prevent this, use a sharp knife to halve them evenly and make sure to follow the recommended roasting time closely. If potatoes are still hard post-roasting, extend the cooking time by an additional 5-10 minutes, monitoring closely until they are tender and golden.

Should the dressing be too thick for your liking, whisking in a bit of water or additional vinegar can help loosen it without losing flavor. Conversely, if it’s too runny, a sprinkle of cornstarch or an extra spoonful of mayonnaise can help thicken it. Remember to re-taste and adjust seasoning after any modifications to maintain the balance of flavors.

Variations to Inspire You

Feel free to customize this salad based on what you have on hand or your personal preferences. For a smoky twist, consider adding some diced cooked bacon or a sprinkle of smoked paprika to the dressing for added depth. You could also fold in seasonal vegetables like roasted bell peppers or cherry tomatoes to enhance both flavor and color.

For a vegan version, swap the mayonnaise for a plant-based alternative and the honey for maple syrup. This retains the creamy texture and delightful taste without compromising on dietary needs. Experimenting with herbs like dill or chives can also offer exciting new takes on the traditional flavors in this roasted potato salad.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes! You can prepare the roasted potatoes and dressing the day before. Just combine them right before serving for the best texture.

→ What other herbs can I use?

Feel free to experiment with herbs like thyme, dill, or chives. Each will give a unique flavor to the salad.

→ Is this salad gluten-free?

Yes, as long as you use gluten-free mayonnaise and mustard, this salad can easily be made gluten-free.

→ Can I add other vegetables?

Absolutely! Roasted bell peppers, red onions, or even asparagus can add variety and flavor to your potato salad.