This fabulous roasted potato salad is an excellent summer side dish. It’s fantastic with grilled meat and poultry, and It’s a great dish to take to a cookout or potluck. Roasting the potatoes gives them texture and a toasty flavor. Mayonnaise and sour cream make up the savory dressing while fresh herbs and lemon juice balance the flavors.
What kind of potatoes are best for potato salad?
I like red potatoes, baby potatoes, or Yukon Gold. New potatoes are excellent if you can find them, or try fingerling potatoes. Avoid the starchier potatoes, such as Russets because the texture can become mushy when cooked.
Recipe Variations
- Roast another vegetable with the potatoes. Add a sliced carrot or two or add diced bell peppers.
- For a pop of color, add some roasted red bell peppers to the salad.
- Add some heat with a minced jalapeño pepper or a dash of cayenne or hot sauce.
- Add a few strips of cooked and crumbled bacon.
You might also like this warm Cajun potato salad with andouille sausage, or this classic potato salad with eggs and mustard-mayo dressing.
PrintRoasted Potato Salad
Make this roasted potato salad recipe for your next summer cookout. Fresh herbs and savory dressing make it a crowd-pleasing side dish!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads, Potatoes
- Method: Roast
Ingredients
- 2 pounds red-skinned potatoes
- 1 small red onion, cut into 1/2-inch pieces
- 1 clove garlic, finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons chopped fresh dill
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2/3 cup mayonnaise
- 4 tablespoons sour cream
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 425 F.
- Scrub the potatoes and peel if you want. Cut them into 3/4-inch cubes.
- Combine the potatoes, red onion, garlic, dill, chives, salt, and pepper.
- Roast the potatoes for 30 to 35 minutes or until tender and lightly browned.
- Let the potatoes cool and transfer them to a bowl. Add the dill, chives, mayonnaise, sour cream, and lemon juice. Toss to coat.
- Taste and adjust the seasonings and add more mayo or sour cream, as desired.
