Meet your new potluck hero: this Roasted Potato Salad Recipe packs golden potatoes, herbs, crunch, and a tangy homemade dressing into every bite. Unlike the classic mayo-laden picnic version, roasting brings out a caramelized depth to the potatoes, making this salad truly irresistible whether you serve it warm or chilled!
Why You’ll Love This Recipe
- Bold, Caramelized Flavor: Roasting the potatoes intensifies their natural nuttiness and adds irresistible crisp edges.
- Fresh, Vibrant Crunch: Crisp cucumber, green onions, and pistachios bring color and lovely texture to every forkful.
- Zingy Homemade Dressing: The tangy, garlicky, slightly sweet dressing ties everything together—you’ll want to drizzle it on everything.
- Perfect Make-Ahead Dish: This Roasted Potato Salad Recipe actually gets even tastier after a little time in the fridge, making party prep a dream.
Ingredients You’ll Need
You don’t need a mile-long list or fancy ingredients—just humble, flavorful basics that work magic together. Each component adds intrigue, from the creamy potatoes to the zing of lemon and the bright pop of fresh herbs in this Roasted Potato Salad Recipe.
- Gold potatoes (1.5 lbs, quartered, skin-on): Their creamy texture and buttery flavor shine when roasted, and keeping the skins on boosts both color and nutrition.
- Green onions (2, chopped): Add a subtle bite and freshness—perfect for balancing the richness of the potatoes.
- Cucumber (1, chopped): Brings a juicy, cool crunch that lightens every bite.
- Salted, shelled pistachios (⅓ cup, chopped): Their salty, nutty flavor is a delightful contrast and keeps things interesting.
- Fresh dill (2 tbsp, chopped): Instantly elevates the salad with a burst of herbal brightness.
- Fresh parsley (2 tbsp, chopped): Adds more color and a mild, green, slightly peppery note.
- Mayonnaise (¼ cup, regular or vegan): The creamy base for the dressing—use what matches your dietary style.
- Brown or Dijon mustard (2 tbsp): Lends sharpness and depth, with lovely tang and just a hint of heat.
- Garlic cloves (3, minced or grated): For a punchy, aromatic layer in the dressing.
- Lemon juice (1 tbsp, fresh or bottled): Brightens the flavors and keeps the salad refreshing.
- Maple syrup or agave (1 tbsp): A hint of sweetness to round out the tang and spice.
- Salt (½ tsp), black pepper (¼ tsp), red chili flakes (¼ tsp, optional): Simple seasonings that amplify every other ingredient—don’t skip them!
Variations
One of my favorite things about a Roasted Potato Salad Recipe is how flexible it can be! Don’t be afraid to mix it up so it matches your mood, dietary needs, or whatever’s in your fridge that day.
- Swap out potatoes: Try fingerlings, red potatoes, or even a medley for extra color and more variety in taste and texture.
- Make it vegan: Use your favorite vegan mayo and double-check your maple or agave syrup.
- Add more veggies: Roasted bell pepper, corn, or even crispy chickpeas are delicious additions that bulk up your salad.
- Try other nuts: Toasted pecans or almonds bring their own unique crunch instead of pistachios.
How to Make Roasted Potato Salad Recipe
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the quartered gold potatoes in a bit of olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast for about 35-40 minutes, flipping halfway, until golden brown and irresistibly crispy on the edges. Let them cool slightly for the best salad texture.
Step 2: Whip Up the Dressing
While the potatoes roast, whisk together mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, black pepper, and (if you like a kick) a pinch of red chili flakes in a bowl. The mixture should be creamy, tangy, and aromatic—taste for balance and adjust as needed.
Step 3: Prep the Salad Add-Ins
Chop your green onions, cucumber, pistachios, dill, and parsley while the potatoes finish roasting. Use fresh, aromatic herbs here for the brightest flavor—no sad, wilted sprigs allowed! Set your add-ins aside for quick assembly later.
Step 4: Assemble and Toss
Combine the warm (not piping hot) potatoes, cucumber, green onions, pistachios, dill, and parsley in a large bowl. Pour over your luscious homemade dressing and toss gently to coat—be generous, but start with a little and add more as you go. Taste, adjust salt or lemon juice if you like, and serve warm, at room temperature, or lightly chilled!
Pro Tips for Making Roasted Potato Salad Recipe
- Maximize Crispiness: For ultra-crisp potato edges, make sure the cut sides are facing down on the sheet pan and give them plenty of space—crowding leads to steaming, not roasting!
- Herb Freshness Matters: Don’t chop your herbs too far in advance; fresh-cut dill and parsley keep all their volatile oils and will perfume the whole salad.
- Taste and Adjust: After tossing everything together, taste for seasoning—sometimes roasted potatoes soak up more lemon, salt, or dressing than you expect.
- Serve at Any Temperature: This Roasted Potato Salad Recipe is delicious warm, at room temperature, or straight from the fridge—let your preference or the occasion decide!
How to Serve Roasted Potato Salad Recipe
Garnishes
Sprinkle extra chopped dill, parsley, and a handful of pistachios over the top just before serving for a fresh pop of color, flavor, and crunch. If you want a little extra zing, a dusting of red chili flakes takes it over the top.
Side Dishes
This Roasted Potato Salad Recipe pairs perfectly with anything off the grill—think grilled chicken, salmon, or veggie skewers. It also shines alongside sandwiches, burgers, or as part of a brunch spread with quiche and grain salads.
Creative Ways to Present
Try serving it in a hollowed-out golden squash or on a bed of fresh baby lettuce. Mini appetizer cups make it picnic-ready, while a rustic serving bowl with a big spoon keeps things relaxed and family-style. Want extra wow-factor? Layer the salad in a trifle dish to showcase all the vibrant colors.
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Roasted Potato Salad Recipe to an airtight container and keep it in the fridge. It’ll stay fresh and tasty for up to 3 days, and the flavors often mingle and improve as it sits!
Freezing
While technically you can freeze potato salad, I don’t recommend it—roasted potatoes and fresh veggies lose their lovely texture when thawed. Enjoy this dish fresh or chilled within a couple days for best results.
Reheating
If you prefer your Roasted Potato Salad Recipe warm, just gently reheat leftovers in the microwave or in a 300°F (150°C) oven until just warmed through. Be sure not to overheat so the potatoes and herbs retain their freshness.
FAQs
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Can I roast the potatoes ahead of time?
Absolutely! You can roast the potatoes up to one day ahead. Cool completely and store them in the fridge, then assemble the salad right before serving for best texture and freshness. Just be sure to let the potatoes come to room temperature before tossing everything together if you want to keep their lovely crispness.
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What’s the best type of potato for this salad?
Gold potatoes are my favorite for a Roasted Potato Salad Recipe because they’re creamy, hold their shape, and roast beautifully. That said, red potatoes or baby fingerlings also work well—just keep the pieces roughly the same size for even roasting.
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Can I make the dressing in advance?
Yes! The dressing keeps well for up to 5 days in the fridge. Make a double batch if you’re a salad lover and use it for drizzling over grain bowls, roasted veggies, or sandwiches throughout the week.
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Is this potato salad gluten-free and/or vegan?
This Roasted Potato Salad Recipe is naturally gluten-free as written. To make it vegan, simply use your favorite dairy-free mayonnaise and opt for agave syrup instead of honey if necessary. Always check that your mustard is also vegan-friendly, just in case.
Final Thoughts
You’re just a roasting session away from the ultimate upgrade to classic potato salad. Whether you’re feeding a hungry crowd or packing up lunch for later, this Roasted Potato Salad Recipe will be an instant favorite—nourishing, full of flavor, and so much fun to make. I can’t wait for you to try it!
Print
Roasted Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Potato Salad Recipe is a delightful twist on the classic potato salad, featuring tender golden potatoes tossed with a medley of fresh herbs, crunchy pistachios, and a tangy homemade dressing. It’s a perfect side dish for any occasion!
Ingredients
Potato Salad
- 1.5 pounds gold potatoes, quartered, skin-on
- 2 green onions, chopped
- 1 cucumber, chopped
- 1/3 cup salted shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Homemade Dressing
- 1/4 cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon lemon juice (fresh or bottled)
- 1 tablespoon maple syrup or agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast Potatoes: In a bowl, toss the quartered potatoes with olive oil, salt, and pepper. Spread them on the baking sheet and roast for about 30-35 minutes until golden and tender.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and chili flakes.
- Assemble Salad: In a large mixing bowl, combine the roasted potatoes, green onions, cucumber, pistachios, dill, parsley, and the homemade dressing. Gently toss to coat everything evenly.
- Chill and Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
