Roasted 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!
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 or gold potatoes. New potatoes are excellent if the season is right and you can find them, or try fingerling potatoes. Avoid starchy potatoes, such as Russets, because their texture can become mushy when cooked.
What You’ll Like About This Recipe
- Roasted, not boiled. Roasting the potatoes gives them a deeper flavor and lightly crisp edges, so the salad feels more interesting than the usual boiled-potato version.
- Fresh herb flavor. Dill and chives add a bright, garden-fresh note that pairs beautifully with the creamy dressing and rich roasted potatoes.
- Creamy but not heavy. Using both mayonnaise and sour cream, plus a splash of lemon juice, keeps the dressing tangy and balanced instead of overly rich.
- Great make-ahead side. The flavors only improve as the salad chills, making it ideal for preparing earlier in the day for cookouts, picnics, or potlucks.
- Pairs with almost anything. This roasted potato salad pairs well with grilled chicken, burgers, ribs, or seafood, making it an easy side dish for any summer menu.
Ingredient Notes
- Red-skinned potatoes – Waxy red potatoes hold their shape well when roasted and tossed in dressing. Cut them into even ¾-inch cubes so they cook at the same rate and give a good ratio of crisp edges to creamy centers.
- Red onion – Roasting the onion with the potatoes softens its bite and adds sweetness. Cutting it into larger pieces keeps it from burning and gives visible bits of onion throughout the salad.
- Garlic – A finely minced clove roasts along with the potatoes and onion, adding a mellow, savory background flavor. Spread it out on the pan so it doesn’t sit in clumps and scorch.
- Fresh dill and chives – Dill brings a classic potato-salad flavor, while chives add mild onion notes and a pop of green. Using some in the roasting step and some fresh in the dressing gives layers of herb flavor.
- Mayonnaise and sour cream – Mayo provides richness and body, while sour cream adds tang and lightens the texture. You can adjust the ratio to taste, adding a little more sour cream if you like it extra tangy.
- Lemon juice – A tablespoon of fresh lemon juice brightens the dressing and keeps the salad from tasting flat. It also helps thin the dressing so it coats the potatoes evenly.
Steps to Make Roasted Potato Salad
- Prep the potatoes by scrubbing them well, peeling if you like, and cutting them into even cubes so they roast at the same rate.
- Toss the potatoes, red onion, garlic, oil, salt, pepper, and some of the herbs together on a large rimmed baking sheet, spreading everything in a single layer for good browning.
- Roast in a hot oven, stirring once or twice, until the potatoes are tender inside and lightly browned on the edges.
- Let the roasted potatoes and onions cool until just warm or at room temperature so the dressing won’t separate or become greasy when you add it.
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, and remaining fresh herbs until smooth and well combined.
- Add the cooled potatoes and onions to the bowl and gently toss until everything is evenly coated with the dressing.
- Taste and adjust the seasoning, adding more salt, pepper, or herbs as needed, then garnish with extra chopped chives before serving.
Tips for Roasted Potato Salad
- Cut the potatoes into similar-sized cubes so they cook evenly, and you don’t end up with a mix of mushy and underdone pieces.
- Cool the potatoes slightly before dressing so the mayonnaise and sour cream don’t melt and separate. Warm potatoes are fine—just not blazing hot.
- Taste the salad after it sits for a few minutes; potatoes absorb seasoning, so you might need a final pinch of salt or a squeeze of lemon right before serving.
- Stir gently when tossing and again before serving, especially if the salad has been chilling, to keep the potato pieces intact and the dressing evenly distributed.
Recipe Variations
- Bacon and roasted potato salad. Stir in a handful of crisp cooked bacon pieces along with the dressing. The smoky, salty bacon pairs wonderfully with the creamy potatoes and fresh herbs.
- Mustard-herb version. Whisk a spoonful of Dijon or whole-grain mustard into the dressing for a tangier, more assertive flavor. This variation is especially good with grilled sausages or pork.
- Greek yogurt swap. Replace part of the sour cream with plain Greek yogurt for a slightly lighter dressing with extra tang. Add a bit more dill and lemon to complement the yogurt.
- Loaded baked potato style. Add shredded cheddar cheese and sliced green onions, and top with extra bacon if you like. This version tastes like a loaded baked potato in salad form.
- Extra-vegetable salad. Toss in roasted bell peppers, green beans, or halved cherry tomatoes after roasting. The additional vegetables add color and make the salad feel even more substantial.
Serving Suggestions
- Pair with grilled chicken, burgers, ribs, or sausages.
- Serve alongside other picnic favorites like deviled eggs or pasta salad.
- Add to a buffet table with corn on the cob and baked beans.
- Include in a meal prep rotation—it holds up well for several days.
How to Store
- Refrigerate: Transfer the cooled potato salad to an airtight container and refrigerate for up to 3 to 4 days. The flavors will continue to develop as it chills, but the potatoes may absorb some dressing, so it can thicken slightly.
- Reheat: This salad is meant to be served chilled or at room temperature, so reheating isn’t necessary. If you prefer it just barely warm, let it stand at room temperature for a bit before serving.
- Refresh: If the salad seems a little dry after sitting in the refrigerator, gently stir in a spoonful of mayonnaise, sour cream, or a small splash of lemon juice just before serving to loosen the dressing and brighten the flavors.
Roasted 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!
Ingredients
- 2 pounds potatoes, red-skinned
- 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 fresh dill, chopped
- 1 tablespoon fresh chives, chopped, 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 on a large rimmed baking sheet.
- 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.
Nutrition
Calories: 350kcalCarbohydrates: 29gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 15mgSodium: 364mgPotassium: 685mgFiber: 4gSugar: 2gVitamin A: 94IUVitamin C: 33mgCalcium: 34mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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