Dinner

Best Roasted Potato Salad Recipe

ByJulian Dempsey February 27, 2026February 27, 2026

Introduction

This Best Roasted Potato Salad combines crispy, golden potatoes with a creamy, tangy dressing and fresh herbs for a flavorful twist on a classic. Easy to prepare and perfect for gatherings, it’s sure to be a crowd-pleaser.

A white oval plate filled with roasted baby potatoes cut into halves, showing crispy golden brown skins and soft yellow inside. The potatoes are seasoned with green chopped herbs and small black pepper bits scattered on top. The plate sits on a white marbled surface with a green cloth napkin nearby, and a silver spoon partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs baby potatoes, halved
2 tbsp olive oil
Salt and pepper to taste
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp garlic powder

Instructions

Step 1: Preheat the oven to 425°F (220°C) to prepare for roasting the potatoes evenly and developing a crispy skin.
Step 2: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25 to 30 minutes, until golden brown and crispy.
Step 3: Remove the potatoes from the oven and let them cool slightly until warm but not hot.
Step 4: In a large bowl, combine the finely chopped red onion, diced celery, fresh parsley, and fresh dill for added crunch and bright flavor.
Step 5: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth to make the dressing.
Step 6: Add the warm roasted potatoes to the bowl with vegetables and herbs. Pour the dressing over and gently stir until everything is evenly coated.
Step 7: Serve the salad warm or chilled according to your preference.

Tips & Variations

Use fingerling potatoes instead of baby potatoes for a different texture.
Add chopped hard-boiled eggs for extra protein and creaminess.
Swap mayonnaise for Greek yogurt to lighten the dressing.
Include a splash of lemon juice for extra brightness.

Storage

Store the roasted potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if serving warm again, or enjoy chilled straight from the fridge.

How to Serve

The image shows a white oval plate filled with roasted baby potatoes cut in halves, arranged in a slightly overlapping layer. The potatoes have a golden-brown color with crispy skins, and the inside is soft and yellow. There are small green herb pieces, likely parsley, sprinkled all over the potatoes, adding a fresh contrast. The plate is placed on a green cloth with a white marbled surface beneath, with a metal spoon partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to a day in advance. Keep it refrigerated and gently toss before serving. The flavors will meld nicely after resting.

How do I prevent the potatoes from becoming mushy?

Be sure to roast the potatoes at a high temperature without overcrowding the pan to keep them crispy. Letting them cool slightly before mixing helps maintain their texture.