This roasted potato salad is a warm and hearty side that everyone will love! It combines crispy potatoes with fresh herbs and a tangy dressing for a tasty twist.
Honestly, I could eat this salad straight from the bowl—who needs fancy serving when it’s that good? Just toss it all together and enjoy a filling dish!
What I love most is how easy it is to make. Just roast the potatoes, mix in your favorite ingredients, and you’ve got a crowd-pleaser! Perfect for picnics or family dinners!
Key Ingredients & Substitutions
Small Potatoes: I like using baby red or Yukon Gold potatoes for their creamy texture. If those aren’t available, try fingerling or even regular white potatoes. Just cut them into smaller pieces for even cooking.
Olive Oil: It’s the star for roasting, adding flavor and crispiness. If you’re looking for an alternative, avocado oil works well too, and has a higher smoke point.
Dried Herbs: Thyme and rosemary add a lovely aroma. However, feel free to substitute with dried oregano or basil, depending on what you have at home!
Red Onion: This gives a nice crunch and sharpness to the salad. If red onion is too strong for your taste, try green onions or even finely diced shallots.
Dijon Mustard: It adds a nice tang to the dressing. If you don’t have it, yellow mustard can work in a pinch, but the flavor will be slightly different.
How Do I Get My Potatoes Perfectly Roasted?
Roasting potatoes to golden perfection requires a bit of technique. Here’s how to get it right:
- Use a large baking sheet and spread potatoes out in a single layer. This allows air to circulate and helps them crisp up.
- Don’t overcrowd the pan! If you have too many potatoes, roast them in batches.
- Make sure to toss the potatoes halfway through cooking. This helps them brown evenly.
- For added flavor, let them cool for just a few minutes before mixing with the dressing—warm potatoes soak up flavors better!
Easy Roasted Potato Salad
Ingredients:
- 2 pounds small potatoes (such as baby red or Yukon Gold), halved or quartered
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise or plain Greek yogurt
- 1 teaspoon honey or maple syrup (optional)
How Much Time Will You Need?
This delicious roasted potato salad takes approximately 10 minutes for prep and about 30 minutes for roasting. It’s a quick dish that’s perfect for a weeknight meal or a special gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help crisp up the potatoes while roasting.
2. Prepare the Potatoes:
In a large bowl, toss the halved or quartered potatoes with olive oil, salt, pepper, garlic powder, and any dried herbs you choose to use. Make sure all the potatoes are well-coated!
3. Roast the Potatoes:
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes. Remember to turn them halfway through cooking to ensure they brown evenly. You want them to be golden brown and crispy!
4. Cool the Potatoes:
Once the potatoes are roasted, remove them from the oven and let them cool slightly. This will help them soak up the dressing flavor better when mixed.
5. Make the Dressing:
In a separate large bowl, whisk together the apple cider vinegar, Dijon mustard, mayonnaise (or Greek yogurt), and honey (if using). Taste it and adjust the seasoning with salt and pepper as needed.
6. Combine Everything:
Add the warm roasted potatoes, finely chopped red onion, diced celery, and chopped fresh parsley to the dressing. Gently toss everything together to make sure the potatoes are well-coated.
7. Serve:
You can serve this salad warm or at room temperature. If you prefer it cold, feel free to chill it in the fridge for a bit before serving.
8. Enjoy:
Dig into your easy, flavorful roasted potato salad! It’s perfect for any occasion and is sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While baby red or Yukon Gold potatoes work best for their creamy texture, you can also use fingerling, white, or even sweet potatoes. Just be sure to cut them into similar sizes for even cooking!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, plain Greek yogurt is a fantastic substitute with a tangy flavor. For a vegan choice, consider using avocado or a vegan mayo. Both will maintain the creamy consistency of your potato salad!
How Do I Store Leftover Potato Salad?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To enjoy it again, give it a gentle stir to redistribute the dressing. You can eat it cold or let it come to room temperature before serving!
Can I Make This Salad Ahead of Time?
Yes, you can! Roast the potatoes and prepare the dressing up to a day in advance. Just combine them right before serving to ensure the potatoes stay crisp and flavorful!
