If you’re ready to level up your picnic or potluck game, The Original (and BEST!) Roasted Potato Salad is here to steal the show. This recipe transforms everyday potatoes into crispy, golden bites that get folded into a creamy, tangy dressing studded with celery, onion, fresh herbs, and (if you want) hard-boiled eggs. Every bite bursts with layers of flavor and satisfying textures — crispy edges, tender centers, a little crunch, and a whole lot of yum. Whether you’re a classic potato salad devotee or on the hunt for a new favorite, this one’s guaranteed to become your go-to for every gathering.
Ingredients You’ll Need
This glorious salad comes together with a handful of approachable ingredients, each chosen for maximum flavor, texture, and color. Trust me — every single component is playing an important part in making The Original (and BEST!) Roasted Potato Salad utterly irresistible.
- Baby red or Yukon gold potatoes (2 lbs, halved): Thin-skinned and creamy, they roast up golden and are the heart of this salad.
- Olive oil (2 tablespoons): Helps the potatoes crisp up beautifully and adds a fruity, rich undertone.
- Salt (1 teaspoon): Fundamental for seasoning every layer of the dish.
- Black pepper (1/2 teaspoon): Gives just the right kick of warmth without overpowering.
- Garlic powder (1/2 teaspoon): Adds subtle depth and savory flavor to the roasted potatoes.
- Mayonnaise (1/2 cup): The creamy backbone of the dressing, bringing everything together.
- Sour cream (1/4 cup): Balances creaminess with a gentle tang; swap for Greek yogurt to lighten things up.
- Dijon mustard (1 tablespoon): Delivers that unmistakable zing and complexity.
- Apple cider vinegar (1 tablespoon): Brightens up the salad with just a hint of fruitiness and acidity.
- Sugar (1 teaspoon): Rounds out all those sharp, tangy flavors with a touch of sweetness.
- Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that makes the dish next-level.
- Chopped celery (1/2 cup): Crisp, cool crunch in every bite for contrast and freshness.
- Chopped red onion (1/3 cup): Mild bite and beautiful color with every forkful.
- Chopped fresh parsley (1/4 cup): Lively, green, and herby; perfect for finishing flavor and color.
- Hard-boiled eggs, chopped (3, optional): They add extra creaminess, richness, and classic potato salad vibes.
How to Make The Original (and BEST!) Roasted Potato Salad
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C). Toss your halved baby potatoes in a large bowl with olive oil, salt, black pepper, and garlic powder. Make sure every potato is coated—this helps them develop that crisp, golden exterior while staying fluffy inside. Spread the potatoes out in a single layer on a baking sheet (no crowding, or they’ll steam!). Roast for 30–35 minutes, flipping halfway through, until they’re irresistibly crispy and golden-brown. Let them cool completely so they don’t melt your dressing later.
Step 2: Make the Creamy Dressing
While your potatoes are cooling, grab a large mixing bowl and whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and smoked paprika. This combination delivers a velvety, tangy, smoky base that clings lovingly to every potato. Don’t be tempted to skimp on the paprika—it’s a game changer!
Step 3: Assemble the Salad
Into the bowl of dressing, add the crispy, cooled potatoes along with the chopped celery, red onion, and parsley. Gently fold everything together to coat evenly, being careful not to break up all those beautiful roasted potatoes. If you’re a fan of eggs in your potato salad (I always am!), now’s the time to stir in those chopped hard-boiled eggs for that classic, extra-creamy bite.
Step 4: Chill and Serve
Cover your bowl and let the salad chill in the fridge for at least an hour. This resting time works magic—the flavors mingle, the dressing thickens, and the potatoes drink in all that deliciousness. When it’s party time, give the salad a gentle toss, then serve it up and bask in the compliments.
How to Serve The Original (and BEST!) Roasted Potato Salad
Garnishes
Elevate your potato salad with a sprinkling of extra fresh parsley, a dash more smoked paprika, or even some finely sliced chives for color and zing. For a pop of crunchy fun, scatter on some crispy bacon or sunflower seeds just before serving.
Side Dishes
The Original (and BEST!) Roasted Potato Salad shines next to summer BBQ classics like grilled chicken, burgers, or sausages. It’s also right at home beside roasted salmon, deli sandwiches, or any protein of your choice. Pair it with grilled vegetables or a fresh green salad for a totally satisfying, color-packed plate.
Creative Ways to Present
Try spooning this salad into lettuce cups for individual servings, or pile it onto a big platter ringed with extra herbs for a rustic, family-style vibe. For potlucks, consider mason jar portions—so cute, so practical, and no double-dipping worries!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, stash the salad in an airtight container in the refrigerator. It’ll keep delicious for up to 3 days, which makes it perfect for lunchboxes and easy weeknight sides.
Freezing
Unfortunately, creamy potato salads like this one don’t freeze well—the dressing can separate and the potatoes lose their lovely texture. For best results, enjoy The Original (and BEST!) Roasted Potato Salad fresh or from the fridge within a few days.
Reheating
This salad is best served cold or at cool room temperature, but if you prefer your roasted potatoes warm, you can gently warm the potatoes before mixing with the dressing (just don’t reheat after the salad is assembled, or the dressing may break). Give the finished salad a little time out of the fridge before serving for the best texture and flavor.
FAQs
Can I use a different type Side Dish
Absolutely! While baby red or Yukon gold potatoes give the best creamy-inside, crispy-outside result, you can use any small, waxy potato. Just be sure to cut them uniformly so they roast evenly.
How do I make this salad lighter?
Swap full-fat mayonnaise for a lighter version and use Greek yogurt instead of sour cream. You’ll get the same creamy tang with fewer calories and a protein boost.
Is The Original (and BEST!) Roasted Potato Salad gluten-free?
Yes! All the ingredients used in this recipe are naturally gluten-free, so you can serve it confidently to those with gluten sensitivities (just double-check any store-bought ingredients).
How far ahead can I make this salad?
This salad is actually better after a little time in the fridge. You can make it up to a full day in advance—just reserve some fresh parsley or chives to add before serving so it stays vibrant.
What if I don’t like eggs in potato salad?
No problem at all! The eggs are totally optional. Leave them out for a lighter, slightly less rich version that’s still full of flavor and satisfying texture.
Final Thoughts
If you’re craving a seriously crowd-pleasing side, The Original (and BEST!) Roasted Potato Salad delivers every time. It’s simple to make, absolutely packed with flavor, and truly shines at any table. I can’t wait for you to try it and see just how quickly it disappears—enjoy every delicious bite!
Print
The Original (and BEST!) Roasted Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
The Original (and BEST!) Roasted Potato Salad is a delicious twist on classic potato salad, featuring roasted baby potatoes tossed in a creamy dressing with a hint of smoky flavor. Perfect for picnics, barbecues, or as a side dish for any occasion!
Ingredients
Potatoes:
- 2 lbs baby red or Yukon gold potatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika
Add-Ins:
- 1/2 cup chopped celery
- 1/3 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 hard-boiled eggs, chopped (optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Toss Potatoes: Toss halved potatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet in a single layer.
- Roast Potatoes: Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy. Let cool.
- Prepare Dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and smoked paprika.
- Combine Ingredients: Once potatoes are cool, add to the bowl along with celery, red onion, parsley. Gently fold together until well coated. Stir in hard-boiled eggs if using.
- Chill: Chill salad for at least 1 hour before serving.
Notes
- This salad is perfect served cold or at room temperature.
- Try using Greek yogurt instead of sour cream for a lighter option.
- For added flavor, sprinkle with crumbled bacon.
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