If you love a potato salad that’s crispy at the edges and positively bursting with fresh, herby flavor, you’re going to be seriously smitten with this Roasted Potato Salad Recipe. This isn’t your average picnic side—it’s everything you adore about classic creamy potato salad, elevated with golden, caramelized potatoes, crunchy pistachios, and a zippy homemade dressing that just begs for another forkful.
Why You’ll Love This Recipe
- Crispy, Roasted Goodness: The potatoes are oven-roasted until perfectly golden and crisp, taking the beloved texture of potato salad to a whole new level!
- Fresh, Herby Flavors: A shower of dill and parsley brings brightness and irresistible freshness in every bite.
- Satisfying Crunch: Chopped pistachios and cucumber add a delicious contrast to the tender potatoes, making each forkful extra special.
- Customizable & Crowd Pleasing: This Roasted Potato Salad Recipe is naturally gluten free, easily made vegan, and adapts to any gathering or season.
Ingredients You’ll Need
It’s amazing how a short list of humble ingredients creates a Roasted Potato Salad Recipe that tastes so lively and complex! Each component, from sweet roasted potatoes to zesty fresh herbs and a tangy-sweet dressing, plays a starring role in making this dish so memorable.
- Gold potatoes: Their creamy texture and thin skin make them perfect for roasting and enjoying skin-on for extra nutrition and flavor.
- Green onions: Add sharpness and pop, balancing the richer flavors in the salad.
- Cucumber: Refreshing and crisp, cucumber brings that cool, juicy crunch you don’t want to miss.
- Pistachios: Shelled and chopped, these are a game-changer for nutty depth and irresistible texture.
- Fresh dill: The classic herb for potato salad—its aroma and zingy taste brighten every forkful.
- Fresh parsley: A pop of color and fresh, grassy flavor to round out the herby goodness.
- Mayonnaise: Use classic or vegan mayo for that creamy base in the dressing.
- Brown or Dijon mustard: Brings a pleasant hit of tang and subtle spice.
- Garlic: Freshly minced garlic gives the dressing a savory backbone that ties everything together.
- Lemon juice: The acidity brightens all the flavors—fresh is best, but bottled works in a pinch.
- Maple syrup or agave: Adds a touch of natural sweetness to balance the savory and tangy notes.
- Salt and black pepper: The basics, for seasoning every layer just right.
- Red chili flakes: Totally optional—just a pinch brings gentle heat and complexity.
Variations
The beauty of this Roasted Potato Salad Recipe lies in just how easy (and fun!) it is to tweak for your taste buds, ingredients on hand, or special diets. Let your creativity flourish—this salad is ready for infinite delicious riffs!
- Make it vegan: Use your favorite vegan mayo, and swap maple syrup for agave if you like—same creamy, dreamy result with zero dairy or eggs.
- Add extra veggies: Toss in roasted red peppers, cherry tomatoes, or even grilled asparagus for added color and flavor.
- Switch up the nuts: Try toasted almonds, walnuts, or sunflower seeds for a different crunch.
- Herb swap: If you’re all out of dill or parsley, fresh basil or chives will work wonders.
- Go spicy: Amp up the heat with extra chili flakes or a pinch of smoked paprika in the dressing.
How to Make Roasted Potato Salad Recipe
Step 1: Roast the Potatoes to Perfection
Preheat your oven to 425°F (220°C). Toss the quartered gold potatoes in a drizzle of olive oil, a sprinkle of salt, and some freshly ground black pepper. Spread them out in an even layer on a baking sheet—don’t crowd them! Roast for about 35-40 minutes, flipping halfway, until the potatoes are deeply golden, crisp on the outside, and fork tender inside. Let them cool slightly before assembling the salad.
Step 2: Whisk the Creamy Homemade Dressing
In a small bowl, mix the mayonnaise, brown or Dijon mustard, minced garlic, lemon juice, maple or agave syrup, salt, black pepper, and (if you want a hit of heat) a pinch of red chili flakes. Whisk until silky and fully combined. Taste, and adjust seasoning as needed—remember, the dressing should be punchy enough to flavor the warm potatoes.
Step 3: Assemble the Salad
In a large bowl, toss the warm roasted potatoes with the creamy dressing, making sure every potato gets coated. Gently fold in the chopped cucumber, green onions, and most of the fresh herbs. Reserve a little of each for garnishing later. Sprinkle in the pistachios, reserving a few for crunch on top, and toss lightly to combine.
Step 4: Garnish and Serve
Scatter the reserved pistachios, extra dill, parsley, and a few more green onion slices over the top. Serve the Roasted Potato Salad Recipe slightly warm, at room temperature, or even chilled—a salad this good is irresistible at any temp!
Pro Tips for Making Roasted Potato Salad Recipe
- Even Roasting: Cut your potatoes to the same size so they crisp up and cook evenly—no mushy or burnt bits allowed!
- Dress While Warm: Tossing the potatoes with dressing while they’re still warm helps them soak up every last bit of flavor.
- Herbs Just Before Serving: Add most of the fresh herbs just before serving to keep their flavors and colors vibrant and lively.
- Customize the Crunch: Chop your pistachios finely for a subtle crunch or leave them coarser for nutty nuggets throughout the salad.
How to Serve Roasted Potato Salad Recipe
Garnishes
For a fresh, restaurant-level finish, top your Roasted Potato Salad Recipe with extra chopped pistachios, a few sprigs of dill and parsley, and sliced green onions. A light dusting of red chili flakes can also add a splash of color and gentle heat, making the salad even more inviting to the eye and palate.
Side Dishes
This salad absolutely shines alongside grilled meats, veggie burgers, and smoky barbecued mains. Pair it with a simple green salad, roasted corn on the cob, or tangy coleslaw for a summery feast—or tuck it next to a cozy winter roast for year-round comfort food bliss.
Creative Ways to Present
Serve this Roasted Potato Salad Recipe in a rustic wooden bowl family-style, spooned into individual short glasses for a chic appetizer, or layered in a picnic jar for grab-and-go lunches. Sprinkle edible flowers or microgreens on top for a show-stopping touch at potlucks and parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the fridge. It’ll keep beautifully for up to 3 days, making it perfect for meal prep or easy snacking straight from the container. The flavors deepen overnight, so don’t be surprised if it tastes even more delicious the next day!
Freezing
Generally, potato salads—especially those with creamy dressings—don’t freeze well, as the texture of the potatoes and dressing can change when thawed. It’s best to enjoy this salad fresh or refrigerated, rather than frozen, for the creamiest, most satisfying results.
Reheating
If you prefer your potato salad warm, reheat individual portions gently in the microwave (about 30-45 seconds). For best texture, add a splash of lemon juice or an extra spoonful of mayonnaise to refresh and revive the dressing before serving.
FAQs
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Can I make this Roasted Potato Salad Recipe in advance?
Absolutely! The flavors actually develop beautifully with a little time. Just store the assembled salad in the fridge and add the fresh herbs and pistachios right before serving to keep everything crisp and vibrant.
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What’s the best potato to use for this salad?
Gold potatoes are ideal because they’re creamy inside, crisp up wonderfully, and their thin skins add both flavor and nutrients. Fingerling or baby red potatoes also work well if you want to change things up!
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Is this Roasted Potato Salad Recipe vegan-friendly?
It’s super easy to make this entire recipe vegan! Just choose a vegan mayonnaise and swap maple syrup for agave. All other ingredients are already plant-based.
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How do I prevent my potato salad from getting soggy?
Be sure to roast the potatoes until they’re well-browned and crispy at the edges, then let them cool slightly before mixing with the other ingredients. This helps lock in that amazing texture so the salad stays irresistibly hearty and never mushy.
Final Thoughts
I hope this Roasted Potato Salad Recipe brings as much joy, crunch, and bright flavor to your table as it does to mine. Grab a spoon, gather friends or family, and let this potato salad steal the show at your next meal. You’re in for something truly special—happy cooking!
Print
Roasted Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
This Roasted Potato Salad recipe is a flavorful twist on the classic dish. Tender gold potatoes are roasted to perfection and mixed with crunchy cucumbers, green onions, and a zesty homemade dressing. Topped with pistachios and fresh herbs, this salad is a delightful side dish for any occasion.
Ingredients
Potato Salad
- 1.5 pounds gold potatoes, quartered, skin-on
- 2 green onions, chopped
- 1 cucumber, chopped
- 1/3 cup salted shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Homemade Dressing
- 1/4 cup mayonnaise, regular or vegan
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon lemon juice, fresh or bottled
- 1 tablespoon maple syrup or agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes, optional
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the potatoes: In a large bowl, toss the quartered gold potatoes with olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
- Roast the potatoes: Roast the potatoes for about 30-40 minutes or until they are golden brown and fork-tender.
- Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and chili flakes.
- Assemble the salad: In a large mixing bowl, combine the roasted potatoes, green onions, cucumber, pistachios, dill, and parsley. Pour the dressing over the salad and toss gently to coat.
- Serve: Transfer the potato salad to a serving dish and garnish with additional herbs or pistachios, if desired. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
