If you’re seeking a side dish that combines comfort food charm with bright, fresh flavors, look no further than this Roasted Potato Salad. Each bite delivers crispy-edged potatoes, a creamy yet zesty dressing, and pops of herby freshness – all finished with smoky bacon if you’re feeling indulgent. It’s a dish that effortlessly steals the scene at picnics, potlucks, and weeknight dinners alike. Whether enjoyed warm or at room temperature, this Roasted Potato Salad is an irresistible upgrade to a classic favorite.
Ingredients You’ll Need
What makes this Roasted Potato Salad shine is its simplicity: each ingredient is there for a reason, building flavor, texture, or color. Start with humble potatoes and add layers of tang, creaminess, and a little something smoky for a result that’s far from ordinary.
- Baby potatoes: Their creamy texture and petite size roast beautifully, creating irresistibly crispy exteriors and tender insides.
- Olive oil: Helps the potatoes roast to golden perfection, and imparts a subtle richness.
- Salt: Essential for seasoning both the potatoes and the dressing, making flavors pop.
- Black pepper: Adds a mild heat and complexity to balance the richness.
- Smoked paprika: Brings smoky depth that ties together the roasted flavor and the savory bacon.
- Mayonnaise: Gives the salad a creamy base that envelops every bite with velvety goodness.
- Dijon mustard: Lends a tangy bite and a layer of sophistication to the dressing.
- Apple cider vinegar: Brightens the salad with just enough acidity to cut through the richness.
- Garlic: Minced fresh, it adds aromatic warmth and depth.
- Green onions: Provide mild onion flavor and a pop of color.
- Fresh parsley: Chopped parsley brings freshness and a vibrant green finish.
- Bacon (optional): Its salty, smoky crunch makes each bite even more irresistible—totally worth adding if you have it!
How to Make Roasted Potato Salad
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C), setting the stage for seriously crisp spuds. Toss the halved baby potatoes with olive oil, salt, black pepper, and smoked paprika right on a large baking sheet. Spread them out so they’re not crowded (crispy edges need space!), and roast for 25–30 minutes. Don’t forget to flip them halfway through so they’re beautifully golden all over and fork-tender by the time they’re done.
Step 2: Prep the Creamy Dressing
While the potatoes roast, turn your attention to the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and minced garlic until you have a smooth, dreamy base. This is where the tang, zip, and creaminess come together—and your kitchen starts to smell irresistible!
Step 3: Mix It All Together
When the potatoes emerge golden and gorgeous, let them cool for a few minutes so the dressing clings perfectly. Add them to your bowl of dressing, along with the green onions, fresh parsley, and bacon if you’re using it. Gently toss so the potatoes get cozy with all that tangy, creamy flavor. Every potato should be lightly coated—you want each bite to be just right!
Step 4: Serve and Enjoy
You can serve your Roasted Potato Salad warm for ultimate comfort, or let it come to room temperature for a more picnic-style vibe. Don’t be surprised if it disappears quickly—this salad steals the spotlight every time.
How to Serve Roasted Potato Salad
Garnishes
A finishing touch can make all the difference! Sprinkle extra chopped fresh parsley or a few extra green onions over your Roasted Potato Salad for brightness and color. A light scatter of flaky sea salt or some cracked black pepper right before serving adds a lovely final flourish.
Side Dishes
This salad pairs amazingly with a wide array of mains—think juicy grilled chicken, steak, or baked salmon. For gatherings, serve alongside other picnic favorites like coleslaw, buttered corn on the cob, or a crisp green salad. It balances both bold and lighter dishes, making it the perfect plus-one for your table.
Creative Ways to Present
Try serving your Roasted Potato Salad in individual small mason jars for picnics, or pile it into a rustic wooden bowl lined with fresh greens for a farmhouse-style look. Feeling playful? Top the salad with extra crumbles of bacon or dollops of herby yogurt for special occasions—there are endless ways to make it feel festive!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Potato Salad keeps beautifully in the refrigerator for up to three days. Store it in an airtight container, and give it a gentle toss before serving to redistribute dressing and flavors. The salad holds up well, and some say it gets even better as it sits and the flavors meld together.
Freezing
Potato salads, especially creamy ones, aren’t ideal for freezing since the dressing can separate and potatoes may lose their lovely texture. For best results and to preserve the vibrant flavors, enjoy your Roasted Potato Salad fresh or chilled, and skip the freezer for this one.
Reheating
If you prefer your salad warm, gently reheat individual portions in the microwave just until they take the chill off—be careful not to overheat, as mayonnaise-based dressings are best enjoyed creamy (not separated). Alternatively, you can enjoy it straight from the fridge for a refreshing side.
FAQs
Can I substitute another type Side Dish
Absolutely! While baby potatoes are beloved for their creamy centers and crisp outsides, Yukon Gold or red potatoes (cut into bite-sized pieces) work beautifully in this Roasted Potato Salad. Just keep an eye on roasting times, as smaller pieces may cook a bit faster.
Is there a way to lighten up this recipe?
You bet! Swap half of the mayonnaise for thick Greek yogurt to cut down on calories and add a light tang. It still turns out incredibly creamy and delicious—plus, the extra protein is a bonus.
What can I use in place of bacon for a vegetarian version?
For smoky flavor without the bacon, try adding a sprinkle of smoked paprika or tossing in some roasted chickpeas or smoked almonds for crunch. The salad is still hearty and full of flavor, totally satisfying on its own.
Can I make Roasted Potato Salad in advance for parties?
Yes! Prepare the salad a day in advance, cover tightly, and refrigerate. Toss gently before serving, and add fresh herbs just before guests arrive to keep them bright and vibrant.
Will the salad get soggy if I store it overnight?
Not at all. The roasted potatoes actually hold their texture much better than boiled ones, so your Roasted Potato Salad stays wonderfully chunky and never watery, even after sitting overnight.
Final Thoughts
Give this Roasted Potato Salad a try the next time you’re craving something a little nostalgic, a little new, and a lot delicious. It’s simple, crowd-pleasing, and packed with flavor in every bite—perfect for sharing with the people you love. Enjoy every forkful!
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Roasted Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Potato Salad is a flavorful twist on a classic side dish. Tender baby potatoes are roasted to golden perfection and then tossed in a creamy dressing with smoky paprika and tangy Dijon mustard. A delicious addition to any meal!
Ingredients
Potatoes:
- 2 pounds (900 g) baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Dressing:
- 1/2 cup (120 g) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
Additional:
- 3 green onions, thinly sliced
- 1/4 cup (10 g) fresh parsley, chopped
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Roast Potatoes: Toss halved potatoes with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes until golden brown and tender, flipping halfway through.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic in a large bowl until smooth.
- Combine Ingredients: Add roasted potatoes, green onions, parsley, and bacon if using to the dressing. Toss gently to coat.
- Serve: Serve warm or at room temperature.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter option.
- Adding chopped dill pickles gives it extra tang and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
