Dessert

Best Roasted Potato Salad Recipe

BySana Jeannette February 22, 2026February 22, 2026

Introduction

This best roasted potato salad combines crispy, golden potatoes with a fresh, tangy dressing and vibrant herbs. It’s a perfect side dish for summer barbecues or a comforting addition to any meal.

A white oval plate filled with multiple small potato halves, cooked and roasted to show golden-yellow insides with light brown skins, garnished evenly with chopped green parsley. The potatoes have a slightly crisp texture with visible specks of black pepper and salt on top. The plate sits on a green cloth napkin, placed on a white marbled surface, with a small wooden bowl of coarse salt in the top left and a white bowl of green herbs slightly blurred in the top right background, creating a fresh and rustic scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs baby potatoes, halved
2 tbsp olive oil

Salt and pepper to taste
1/2 cup red onion, finely chopped

1/2 cup celery, diced
1/4 cup fresh parsley, chopped

2 tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tbsp Dijon mustard

1 tbsp apple cider vinegar
1 tsp garlic powder

Instructions

Step 1: Preheat oven to 425°F (220°C).

Step 2: Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the potatoes on a baking sheet and roast for 25–30 minutes, or until golden and crispy.
Step 4: Allow the roasted potatoes to cool slightly while you prepare the vegetables.

Step 5: In a large bowl, combine the finely chopped red onion, diced celery, chopped parsley, and fresh dill.
Step 6: In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
Step 7: Add the roasted potatoes to the vegetable mixture and pour the dressing over. Stir gently until everything is well coated.

Step 8: Serve the potato salad warm or chilled, according to your preference.

Tips & Variations

For extra flavor, roast the potatoes with a few sprigs of thyme or rosemary.
Substitute Greek yogurt for mayonnaise to lighten the dressing.

Add chopped hard-boiled eggs or crispy bacon bits for a heartier salad.
Use red potatoes if baby potatoes are unavailable; just adjust roasting time if needed.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled but can be brought to room temperature before serving. Stir well before serving if stored.

How to Serve

The image shows a bowl filled with golden roasted potato wedges, cut into medium-size pieces with crispy brown skins and soft yellow insides. The potatoes are sprinkled evenly with chopped green parsley and small bits of white garlic. The bowl is white with brown speckles, sitting on a white marbled surface next to a green cloth napkin and a small white bowl containing fresh parsley. A silver fork rests inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. The flavors will meld nicely, but for the crispiest texture, add the dressing just before serving if possible.

How do I keep the potatoes from getting mushy?

Roast the potatoes at a high temperature to ensure a crispy exterior. Avoid overcooking, and cool them slightly before mixing with the dressing to prevent sogginess.