There’s something irresistible about a warm, crispy-skinned potato fresh out of the oven—especially when it’s tossed with vibrant herbs, tangy dressing, and crunchy add-ins. This Roasted Potato Salad takes your typical picnic side dish and gives it a gourmet twist, with bold flavor in every forkful.

I first created this recipe after craving something a little more exciting than traditional mayo-based potato salad. With a sheet pan, a handful of pantry staples, and a few fresh herbs, it quickly became our go-to side dish for everything from weeknight dinners to summer BBQs.

Unlike classic potato salads that are chilled and creamy, this version is warm, zesty, and full of texture. Let’s dive in and see why this might just be your new favorite way to enjoy potatoes.

Why You’ll Love This Roasted Potato Salad

Get ready to rethink everything you thought you knew about potato salad. This Roasted Potato Salad is anything but ordinary, and here’s why you’ll be making it on repeat.

First off, it’s roasted, not boiled—and that makes all the difference. Roasting gives the potatoes crispy edges and deep, caramelized flavor you simply can’t get from boiling. It’s a game-changer for anyone who loves a little crunch.

It’s also mayo-free, making it a lighter, fresher option that still packs serious flavor. The dressing is a zippy blend of olive oil, vinegar, and Dijon mustard, with a hint of garlic and lemon to tie it all together. It’s bright, punchy, and totally addictive.

If you’re feeding a crowd, this dish is a dream for entertaining. It holds up beautifully at room temperature and actually tastes better as it sits—no last-minute scrambling or fridge space required.

And did I mention it’s super customizable? Add bacon, swap in sweet potatoes, toss in some feta or capers—the base recipe is solid, but the variations are endless.

Once you try it, you’ll wonder how you ever settled for soggy boiled potato salad. Let’s take a look at what you’ll need.

Ingredient Notes

The beauty of this dish lies in its simplicity. With just a few fresh ingredients and pantry staples, you get a salad that’s bursting with texture and flavor.

Baby potatoes are the star here. I recommend using baby gold or red potatoes for their creamy interior and crisp skin when roasted. Cut them in half (or quarters if large) so each piece gets plenty of golden edges in the oven.

Olive oil not only helps crisp up the potatoes but also forms the base of the tangy dressing. Choose a good-quality extra virgin olive oil for maximum flavor—it really makes a difference in a simple dish like this.

Red onion adds sharpness and crunch. Thinly sliced and tossed in while the potatoes are warm, it softens just enough to mellow out without losing its bite.

Dijon mustard and red wine vinegar give the dressing its signature zing. The mustard emulsifies the dressing, while the vinegar adds a bright, acidic punch. If you prefer, apple cider vinegar or white wine vinegar work just as well.

Fresh herbs like parsley and dill bring freshness and color. Chop them finely and toss them in at the very end to keep their flavors bright and vibrant.

For tools, you’ll just need a large sheet pan, a mixing bowl, and a sturdy spatula for tossing. A microplane for garlic or lemon zest is optional but handy!

How To Make This Roasted Potato Salad

Making this salad is as easy as roast, toss, and serve. Here’s how it all comes together.

Start by preheating your oven to 425°F. While it heats up, scrub and dry your baby potatoes, then cut them into evenly sized halves or quarters. Spread them out on a baking sheet, drizzle generously with olive oil, and season with salt and pepper. Toss them well, then roast for about 30-35 minutes, flipping once halfway through. You’re looking for golden-brown, crispy edges and a fork-tender center.

While the potatoes roast, make the dressing. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, lemon juice, salt, and pepper. It should be bright, tangy, and slightly creamy from the mustard. Taste and adjust the seasoning if needed—it should be bold enough to stand up to the hearty potatoes.

As soon as the potatoes come out of the oven, transfer them to the bowl of dressing. Toss them gently but thoroughly so each piece is coated. The heat from the potatoes will slightly mellow the garlic and infuse the dressing into every bite.

Now’s the time to add your thinly sliced red onions. Because the potatoes are warm, the onions will soften slightly and lose some of their raw edge. If you're feeling fancy, you can soak the onion slices in cold water for 10 minutes beforehand to make them milder.

Finally, finish with chopped fresh herbs and give the whole salad one last toss. Serve warm, at room temperature, or even chilled—it’s delicious every way. From start to finish, this dish comes together in just about 40 minutes, most of it hands-off roasting time.

Storage Options

One of the best parts about this roasted potato salad is how well it keeps. Whether you’re meal prepping or storing leftovers, you’re in luck.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. The flavors actually improve over time as everything marinates together. Just be sure the container seals tightly to keep the herbs fresh and the dressing from drying out.

This salad is not freezer-friendly, unfortunately, as the texture of the potatoes can become mealy after thawing. It’s best enjoyed within a few days of making.

To reheat, you can either bring it to room temperature and serve as-is, or warm it in a skillet over medium heat with a splash of olive oil. This will re-crisp the potatoes and revive the salad beautifully.

Variations and Substitutions

The core of this roasted potato salad is flexible enough to welcome all sorts of additions and tweaks. Feel free to make it your own.

For a heartier version, try adding crumbled bacon or diced pancetta. Cook it separately until crisp, then fold it in just before serving for salty, savory crunch.

Swap the potatoes for sweet potatoes or purple potatoes for a colorful twist. Roasting times may vary slightly, but the method stays the same. This is a great way to mix things up visually and nutritionally.

If you’re after a little Mediterranean flair, add kalamata olives, cherry tomatoes, and a crumble of feta cheese. The brininess works beautifully with the mustardy dressing and crispy potatoes.

Want to make it vegan? You already are! This dish is naturally dairy- and egg-free. Just double-check your Dijon mustard, as some brands may include small amounts of egg.

And don’t forget—you can always bulk it up with extras like cooked green beans, chickpeas, or arugula for more color, texture, and nutrients.