Description
Best Roasted Potato Salad is a flavorful twist on the classic summer side dish. Made with crispy roasted potatoes, fresh herbs, crunchy vegetables, and a creamy tangy dressing, this recipe is perfect for BBQs, picnics, potlucks, and family dinners. Every bite delivers the perfect combination of crispy, creamy, and fresh flavors.
Ingredients
Scale
Ingredients
For the Roasted Potatoes
- 2 1/2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper, to taste
For the Salad
- 1/2 cup celery, finely chopped
- 1/3 cup red onion, diced
- 1/3 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 3 green onions, sliced
- 4 hard-boiled eggs, chopped
For the Creamy Dressing
- 3/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- Salt and black pepper, to taste
Optional Additions
- Crispy bacon pieces
- Pickle relish
- Chopped chives
- Crumbled feta cheese
Instructions
Instructions
- Prepare the potatoes: Wash and halve baby potatoes. Toss them with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
- Roast the potatoes: Spread potatoes on a baking sheet and roast at 425°F (220°C) for 25–30 minutes until golden and crispy. Let cool slightly.
- Make the dressing: Mix mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Prepare the vegetables: Chop celery, onion, herbs, green onions, and eggs.
- Combine ingredients: Add roasted potatoes, vegetables, and eggs to a large bowl.
- Add dressing: Pour the creamy dressing over the potato mixture and gently toss until coated.
- Chill and serve: Refrigerate for at least 30 minutes before serving. Garnish with fresh herbs before enjoying.
Notes
For the crispiest potatoes, spread them in a single layer while roasting. Allow the potatoes to cool slightly before adding the dressing to prevent a watery salad. This recipe can be made ahead and tastes even better after the flavors blend in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 105mg
Keywords: roasted potato salad, summer potato salad, crispy potato salad, bbq side dish, creamy potato salad recipe, picnic salad
