There's something magical about the way roasted potatoes turn golden and crispy on the outside while staying perfectly soft and fluffy on the inside. Toss them into a zesty, herb-loaded dressing, and you’ve got a roasted potato salad that steals the show at any table—from backyard BBQs to holiday buffets.

I first whipped up this version when I ran out of mayonnaise and couldn’t make my usual creamy potato salad. A quick pivot to olive oil, lemon juice, and fresh herbs turned into a happy accident that’s now my go-to side dish all year round.

Let’s dive into why this Roasted Potato Salad deserves a spot in your recipe rotation.

Why You’ll Love This Roasted Potato Salad

Get ready to level up your side dish game. This roasted potato salad brings bold flavor and irresistible texture to the table—without a spoonful of mayo in sight.

It’s a texture lover’s dream. Roasting the potatoes creates a crispy, caramelized exterior that holds up beautifully to the vinaigrette-style dressing. No soggy spuds here!

Quick and simple to throw together. With minimal prep and no need to boil anything, this recipe is low-fuss and mostly hands-off once the potatoes are in the oven.

It’s naturally dairy-free and mayo-free. That makes it perfect for picnics, potlucks, or anyone with dietary restrictions. You can leave it out at room temperature for hours without worrying.

Totally customizable. Add bacon, swap in sweet potatoes, toss in feta or hard-boiled eggs—this salad plays well with whatever you have on hand.

This salad tastes just as good cold as it does warm, making it a make-ahead dream for hosting or meal prepping.

Ingredients Notes

The magic of this roasted potato salad lies in its balance of crisp, creamy textures and bright, herbaceous flavors. Each ingredient plays an important role in bringing it all together.

Baby potatoes are the heart of this recipe. Their small size means less chopping, and they roast beautifully—crisping up on the outside while staying tender inside. You can use red, yellow, or even a medley of both for color and flavor variety.

Olive oil not only helps the potatoes roast to golden perfection but also forms the base of the dressing. Choose a good-quality extra virgin olive oil for the best flavor—peppery and rich with a slightly fruity finish.

Whole grain mustard adds a tangy depth to the dressing and provides little pops of flavor in every bite. It pairs beautifully with the roasted notes of the potatoes.

Fresh herbs, especially parsley and dill, bring brightness and freshness. Don’t skimp on these—they’re what take this from just a side dish to something crave-worthy.

While no special equipment is required, a large sheet pan is essential for getting those potatoes evenly browned. Be sure not to overcrowd them—spread them out in a single layer to maximize crispiness.

How To Make This Roasted Potato Salad

Roasting the potatoes first gives this salad its signature texture and depth. From there, the simple dressing and add-ins come together quickly for an effortless, flavor-packed dish.

Start by preheating your oven to 425°F (220°C). Wash and halve your baby potatoes—no need to peel them. Toss them on a baking sheet with olive oil, salt, and pepper, and give them a good shake to coat. Spread them out in a single layer to make sure they roast, not steam.

Roast the potatoes for about 35–40 minutes, flipping once halfway through. You’ll know they’re done when they’re golden, crispy, and fork-tender. Let them cool slightly on the pan while you prep the dressing.

Meanwhile, in a large mixing bowl, whisk together olive oil, lemon juice, whole grain mustard, minced garlic, and a pinch of salt and pepper. This zippy dressing is bold enough to stand up to the roasted potatoes but still fresh and light.

Once the potatoes are warm but not piping hot, toss them into the bowl with the dressing. Stir gently so they get coated without breaking apart too much. Add in your chopped fresh parsley, dill, and optional extras like sliced scallions or crumbled bacon.

Let the salad sit for at least 10–15 minutes before serving to allow the flavors to meld. You can serve it warm, room temp, or chilled—it’s delicious every way.

From start to finish, this recipe takes under an hour and doesn’t require much active work. Just roast, whisk, and toss!

Storage Options

Roasted potato salad stores surprisingly well and even improves in flavor over time as the dressing soaks into the potatoes.

In the fridge: Store leftovers in an airtight container for up to 4 days. The herbs will wilt slightly, but the flavors will deepen beautifully.

At room temperature: Since there’s no mayo or dairy, this salad can safely sit out for several hours—making it ideal for outdoor gatherings and buffet tables.

Freezing isn’t recommended, as the texture of the potatoes changes dramatically after thawing. They can become mealy or watery.

To reheat (if desired), pop the salad in the microwave for a minute or two or warm it in a skillet with a drizzle of olive oil. Or enjoy it cold straight from the fridge—it’s just as satisfying!

Variations and Substitutions

One of the best things about this roasted potato salad is how flexible it is. Once you’ve mastered the base recipe, there are endless ways to customize it.

Try different potatoes. Yukon Golds or fingerlings work well here too. Just cut them into uniform bite-sized pieces to ensure even roasting.

Add some protein. Crumbled bacon, hard-boiled eggs, or grilled chicken chunks can turn this from a side into a meal.

Make it Mediterranean. Toss in chopped olives, sun-dried tomatoes, and crumbled feta for a tangy, briny twist.

Go sweet and savory. Swap half the baby potatoes for sweet potatoes and add a touch of maple syrup to the dressing. The balance of sweet and tangy is divine.

Freshen it up. In summer, stir in halved cherry tomatoes, diced cucumbers, or a handful of arugula just before serving for extra crunch and color.

Don’t be afraid to experiment—this roasted potato salad is meant to be adapted to your taste and whatever’s in your fridge. Trust your instincts and have fun with it!