Bright, herb-scented, and easy to make, this Roasted Potato Salad Recipe turns simple gold potatoes into a crowd-pleasing side that works warm or chilled. It comes together quickly, stores well for weekday lunches, and pairs beautifully with grilled mains. If you love warm potato sides, try our roasted garlic potatoes for another cozy option.
Why You’ll Love This Roasted Potato Salad Recipe
- Crispy-roasted edges with fluffy insides for great texture.
- Bright, fresh herbs and a tangy-sweet dressing balance richness.
- Ready in under an hour and holds up well for meal prep.
- Family-friendly flavors that please kids and adults alike.
- Easy to make dairy-free or vegan with simple swaps.
Ingredients Needed
Veggies & potatoes
- 1.5 pounds gold potatoes (quartered, skin-on)
- 2 green onions (chopped)
- 1 cucumber (chopped)
Nuts
- 1/3 cup salted shelled pistachios (chopped)
Herbs
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
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)
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional)
Step-by-Step Instructions
- Preheat the oven to 425℉.
- Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Meanwhile, in a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley; give a mix and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using); whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes, then toss the potatoes with the dressing and pour the chopped veggies over the salad; gently mix until all is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad. Enjoy!
Serving Suggestions Roasted Potato Salad Recipe
- Serve warm beside grilled chicken or fish for a hearty weeknight meal.
- Chill and spoon over mixed greens for a loaded summer salad.
- Add a fried egg on top for a brunch-worthy plate.
- Pair with a crisp Cobb salad for a colorful, balanced spread.
- Garnish with extra chopped pistachios and a lemon wedge for presentation.
Tips for Success Roasted Potato Salad Recipe
- Roast at high heat (425℉) so potatoes crisp on the outside while staying fluffy inside.
- Let potatoes cool slightly before tossing so the dressing clings without becoming greasy.
- Adjust texture by cutting some potatoes larger for chunkier bites and smaller for creamier salad.
- Store in an airtight container up to 3 days in the fridge; reheats well or enjoy cold.
- If making a full dinner prep, try pairing with a make-ahead main like slow-cooker parmesan garlic chicken and potatoes.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add extra red chili flakes or a splash of hot sauce to the dressing.
- Add protein: toss in cooked chickpeas, grilled shrimp, or diced ham.
- Dairy-free option: use vegan mayo and skip any added cheese; the pistachios add richness.
- Swap herbs: parsley and dill can be swapped for cilantro and chives for a different flavor profile.
Follow us on Pinterest for more cozy ideas.
Roasted Potato Salad
Bright, herb-scented, and easy to make, this roasted potato salad turns simple gold potatoes into a crowd-pleasing side that works warm or chilled.
Ingredients
Veggies & Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
- 2 pieces green onions, chopped
- 1 piece cucumber, chopped
Nuts
- 1/3 cup salted shelled pistachios, chopped
Herbs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/4 cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard (or Dijon mustard)
- 3 cloves garlic, minced or grated
- 1 tablespoon lemon juice (fresh or bottled)
- 1 tablespoon maple syrup (or agave syrup)
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional)
Instructions
Preparation
- Preheat the oven to 425℉.
- Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Meanwhile, in a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley; give a mix and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes (if using); whisk until smooth.
Assembly
- Once the potatoes are roasted, let them cool for a few minutes, then toss the potatoes with the dressing and pour the chopped veggies over the salad; gently mix until all is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
Notes
Roast at high heat (425℉) so potatoes crisp on the outside while staying fluffy inside. Store in an airtight container for up to 3 days in the fridge; reheats well or enjoy cold.