There's something utterly irresistible about the crispy edges and fluffy centers of roasted potatoes tossed in a tangy, herby dressing. This roasted potato salad takes a classic comfort food and gives it a golden, oven-roasted upgrade—perfect for warm weather picnics, potlucks, or an easy weeknight side.

I first made this dish as a last-minute addition to a backyard barbecue, tossing together leftover roasted potatoes with a quick mustard vinaigrette. Since then, it’s become a staple in my kitchen—simple, crowd-pleasing, and endlessly customizable. You won’t even miss the mayo.

Let’s break down why this salad belongs on your table.

Why You'll Love This Roasted Potato Salad

Get ready to fall hard for this roasted twist on a traditional favorite. This isn’t your average potato salad—it’s brighter, bolder, and packed with texture.

First, the roasted potatoes make all the difference. Instead of the usual boiled potatoes, roasting them brings out a deep, caramelized flavor and adds a satisfying crunch to every bite. That golden-brown edge is pure magic.

It’s also incredibly easy to make. Most of the time is hands-off, letting the oven do the heavy lifting. You can prep the dressing and chop your add-ins while the potatoes roast—talk about efficient.

Health-conscious eaters will appreciate that this version skips the mayo altogether. Instead, it’s tossed with a zippy Dijon vinaigrette, giving it a fresher, lighter flavor that holds up even at room temperature.

And talk about versatile. Serve it warm, at room temp, or straight from the fridge. Add eggs, bacon, or grilled veggies to bulk it up, or keep it simple and herb-forward. This recipe plays well with whatever you’ve got on hand.

Once you taste it, it just might replace your go-to potato salad for good.

Ingredients Notes

This roasted potato salad starts with a humble set of ingredients that, when combined, transform into something truly special. Here’s what makes each component shine.

Baby potatoes are the star here. Their creamy texture and petite size make them perfect for roasting whole or halved. I prefer a mix of red and yellow varieties for visual appeal and subtle flavor contrast. Roasting them at high heat gives you that coveted crispy exterior without drying them out.

Olive oil coats the potatoes before roasting, helping them caramelize beautifully in the oven. Don’t skimp here—use a good quality extra virgin olive oil for both roasting and the vinaigrette. It adds richness and depth you’ll definitely notice.

Dijon mustard is key to the dressing. It brings tang and a subtle heat that balances the richness of the potatoes. Combined with vinegar and oil, it emulsifies into a creamy vinaigrette without needing any dairy or mayo.

Shallots or red onions add a mild bite and a touch of sweetness. Roasting them alongside the potatoes or using them raw in the dressing both work well, depending on how sharp you like your onion flavor.

Fresh herbs like parsley, dill, or chives bring this salad to life. Don’t be shy—herbs add a bright, green freshness that keeps the dish from feeling heavy. I recommend chopping them just before tossing the salad so they stay vibrant.

No fancy equipment is needed—just a sheet pan, a mixing bowl, and a small jar or whisk for the dressing. Easy cleanup, too.

How To Make This Roasted Potato Salad

Making this roasted potato salad is as easy as it is satisfying. Here’s how it all comes together.

Start by preheating your oven to 425°F (220°C). While it heats up, wash and halve your baby potatoes. Toss them on a baking sheet with olive oil, salt, and pepper, spreading them out in a single layer so they roast evenly.

Pop the tray into the oven and roast the potatoes for about 30–35 minutes, flipping once halfway through. You’re looking for crispy, golden edges and soft, fluffy insides. If you’re adding shallots or red onion, you can toss them onto the sheet during the last 10 minutes of roasting.

While the potatoes roast, prepare the vinaigrette. In a small bowl or jar, whisk together olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper. Taste and adjust the balance—more vinegar for tang, more mustard for bite.

Once the potatoes are out of the oven, let them cool slightly—just enough that they don’t wilt the herbs but are still warm enough to absorb the dressing. Toss them in a large bowl with the vinaigrette, making sure each piece is coated.

Gently fold in your chopped herbs and any extra add-ins—think crispy bacon, chopped celery, or hard-boiled eggs. Serve warm or let cool to room temperature before refrigerating.

Start to finish, this recipe takes just about 40 minutes. What you get is a salad that tastes like you spent hours on it.

Storage Options

This roasted potato salad stores like a dream, making it ideal for meal prep or leftovers.

If you have extras, store them in an airtight container in the fridge. The salad will keep for up to 4 days without losing its texture, especially if the potatoes were roasted to a crisp.

To freshen it up before serving again, give it a quick stir and taste for seasoning. Sometimes a splash of vinegar or an extra drizzle of olive oil is all it needs to wake it back up.

Avoid freezing, as roasted potatoes tend to get grainy after thawing. This dish is best enjoyed fresh or within a few days of making it.

To reheat, pop the salad in the microwave in short bursts, or rewarm it gently on the stovetop. You can also enjoy it cold—it holds up beautifully either way.

Variations and Substitutions

This roasted potato salad is endlessly adaptable, which is part of its charm. Let’s explore a few ways you can make it your own.

If you want to add protein, try folding in diced hard-boiled eggs, crumbled bacon, or even flaked grilled salmon. These additions turn it from a side dish into a satisfying main.

For a tangier, Mediterranean spin, add capers, chopped olives, and a sprinkle of feta cheese. These briny additions play well with the sharp mustard and roasted flavor.

Looking to make it vegan or more plant-based? It already is! But you can boost the nutrition by tossing in chickpeas, roasted carrots, or blanched green beans for color and crunch.

If you’re not a fan of mustard, swap it out for a lemon juice and tahini dressing instead. It’s creamy, bright, and gives the salad a whole new flavor profile.

Don't be afraid to experiment. This recipe is forgiving and open to your favorite add-ins or whatever needs using up in your fridge. That’s the beauty of a roasted potato salad—it works hard for you.