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. 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.
What You’ll Like About This Dish
Toasty roasted flavor. Roasting brings out the best texture and taste in the potatoes.
Fresh and creamy dressing. A blend of mayo, sour cream, lemon, and herbs keeps it vibrant.
Great for gatherings. Travels well and holds up on a buffet table or picnic spread.
Easy to customize. Add veggies, bacon, or spice to match your menu.
Ingredient Notes
- Red-Skinned Potatoes: Hold their shape well when roasted; Yukon Gold or baby potatoes are great substitutes.
- Red Onion: Adds sweet, sharp contrast and color.
- Fresh Herbs: Dill and chives bring freshness and depth.
- Mayonnaise & Sour Cream: Form a creamy, savory base for the dressing.
- Lemon Juice: Brightens and balances the richness of the dressing.
- Garlic: A small amount enhances the roasted vegetables without overpowering.
Steps to Make Roasted Potato Salad
- Preheat the oven to 425°F.
- Scrub the potatoes and cut into ¾-inch cubes (peel if desired).
- Toss the potatoes with chopped red onion, garlic, salt, pepper, and vegetable oil.
- Spread in a single layer on a sheet pan and roast for 30–35 minutes, until tender and lightly browned.
- Let the roasted potatoes cool slightly, then transfer to a large bowl.
- Add the mayonnaise, sour cream, lemon juice, dill, and chives. Toss to coat.
- Taste and adjust seasoning; add more mayo or sour cream if needed. Garnish with extra chives before serving.
Tips
Use small, waxy potatoes. Red potatoes, baby potatoes, or Yukon Golds hold their shape best when roasted and mixed with dressing.
Cut evenly for roasting. Uniform size helps ensure the potatoes roast at the same rate and develop a nice golden edge.
Let the potatoes cool slightly. Tossing them while still a bit warm helps absorb the dressing but prevents it from breaking down.
Taste before serving. The flavors improve as the salad sits, so taste again after chilling and adjust with salt, lemon, or herbs as needed.
Recipe Variations
- Add another vegetable. Roast diced carrots or bell peppers along with the potatoes.
- Brighten the color. Mix in roasted red bell peppers before serving.
- Turn up the heat. Add a minced jalapeño, dash of cayenne, or a few drops of hot sauce.
- Make it meaty. Stir in a few strips of crumbled cooked bacon.
- Try it warm. Serve freshly tossed for a warm variation, similar to a German-style potato salad.
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.
Tips
Use small, waxy potatoes. Red potatoes, baby potatoes, or Yukon Golds hold their shape best when roasted and mixed with dressing.
Cut evenly for roasting. Uniform size helps ensure the potatoes roast at the same rate and develop a nice golden edge.
Let the potatoes cool slightly. Tossing them while still a bit warm helps absorb the dressing but prevents it from breaking down.
Taste before serving. The flavors improve as the salad sits, so taste again after chilling and adjust with salt, lemon, or herbs as needed.
Roasted Potato Salad
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
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.
