Best Roasted Potato Salad Recipe

Potato salad. For years in my household, it was the side dish relegated to potlucks and summer barbecues, politely accepted but rarely raved about. My family, bless their hearts, were lukewarm potato salad enthusiasts at best. That is, until I stumbled upon this recipe for Best Roasted Potato Salad. The moment I pulled those golden-brown, slightly crispy potatoes from the oven, I knew we were in for something different. The aroma alone was intoxicating – a blend of earthy potatoes, smoky paprika, and fragrant herbs.

And the taste? Let’s just say it was a revelation. The roasting process transforms humble potatoes into something truly special. The outsides become beautifully caramelized and crisp, while the insides remain creamy and fluffy. Tossed with a vibrant and tangy dressing, studded with crunchy celery and red onion, and finished with a sprinkle of fresh dill, this isn’t your average gloppy, mayonnaise-heavy potato salad. This is potato salad elevated.

From the first bite, my family was hooked. Gone were the polite nods and forced smiles. Instead, there were genuine “wows,” second helpings, and requests for the recipe. Even my notoriously picky teenager declared it the “best potato salad ever,” a statement that holds considerable weight in our house. This roasted potato salad has become a regular feature at our family dinners, potlucks, and summer gatherings, proving that even the most classic dishes can be reimagined and perfected. If you’re looking to transform your potato salad game and convert even the staunchest potato salad skeptics, look no further. This is the recipe you need.

Ingredients

This recipe shines because of the quality and combination of ingredients. Each element plays a crucial role in creating the perfect balance of flavors and textures. Let’s break down what you’ll need to make this exceptional roasted potato salad:

• Potatoes: 2 lbs Yukon Gold potatoes, or red potatoes, cut into 1-inch cubes. The type of potato you choose is important for achieving the desired texture.
  • Yukon Gold Potatoes: These are my top choice for this recipe. They have a naturally buttery flavor and a creamy texture that holds up beautifully during roasting. They become tender on the inside while developing a lovely crispy exterior. Their slightly waxy texture also prevents them from becoming mushy in the salad.
  • Red Potatoes: Red potatoes are another excellent option. They are also waxy and hold their shape well when roasted. They have a slightly firmer texture than Yukon Golds, which some people prefer in potato salad. Their thin red skin adds a pop of color and doesn’t need to be peeled, saving you prep time and adding extra nutrients.
  • Avoid Russet Potatoes: Russet potatoes, while great for baking and mashing, are not ideal for potato salad, especially roasted potato salad. Their high starch content makes them prone to becoming dry and crumbly when roasted, and they can become mushy in the salad dressing.
• Olive Oil: ¼ cup extra virgin olive oil. Olive oil is essential for roasting the potatoes. It helps them crisp up and adds flavor. Extra virgin olive oil is preferred for its richer flavor and higher quality. You can substitute with avocado oil or another neutral oil if needed, but olive oil truly enhances the taste.
• Seasoning for Roasting:
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika. Smoked paprika is the secret ingredient that elevates the roasted potatoes. It adds a wonderful smoky depth and complexity of flavor that complements the creamy dressing and fresh herbs perfectly. If you don’t have smoked paprika, you can use regular paprika, but the smoky flavor is highly recommended.
  • ½ teaspoon garlic powder. Garlic powder adds a subtle savory note that enhances the overall flavor profile of the roasted potatoes. Fresh garlic is not recommended for roasting as it can burn easily at high temperatures. Garlic powder provides a consistent and mellow garlic flavor.
• Dressing:
  • ½ cup mayonnaise. Use a good quality mayonnaise for the best flavor. Full-fat mayonnaise provides the richest and creamiest texture, but you can use light mayonnaise if you prefer to reduce the fat content. However, keep in mind that light mayonnaise might have a slightly tangier flavor and a less creamy texture.
  • ¼ cup Dijon mustard. Dijon mustard adds a tangy and slightly spicy kick to the dressing that balances the richness of the mayonnaise and the earthiness of the potatoes. Its sharp flavor cuts through the creaminess and adds complexity.
  • 2 tablespoons apple cider vinegar. Apple cider vinegar provides acidity and brightness to the dressing, balancing the richness and tanginess of the mayonnaise and Dijon mustard. It adds a subtle fruity note that complements the other flavors. You can substitute with white wine vinegar or lemon juice if needed, but apple cider vinegar is preferred for its mellow acidity and unique flavor profile.
  • 1 tablespoon honey or maple syrup. A touch of sweetness balances the acidity and tanginess in the dressing and enhances the overall flavor. Honey or maple syrup both work well. Maple syrup adds a slightly more complex and caramel-like sweetness, while honey provides a more floral and delicate sweetness. Adjust the amount to your preference, or omit it altogether if you prefer a less sweet dressing.
  • 1 tablespoon fresh dill, chopped. Fresh dill adds a bright, herbaceous, and slightly citrusy note that complements the roasted potatoes and creamy dressing beautifully. Its delicate flavor is essential for the fresh and vibrant character of this potato salad. If you don’t have fresh dill, you can use other fresh herbs like parsley, chives, or tarragon, but dill is highly recommended.
• Vegetables:
  • ½ cup celery, finely diced. Celery adds a refreshing crunch and subtle celery flavor that contrasts nicely with the creamy potatoes and dressing. Its crisp texture provides a pleasant textural element to the salad.
  • ¼ cup red onion, finely diced. Red onion adds a sharp and slightly pungent flavor that complements the other ingredients. Its slight bite adds complexity and prevents the salad from being too one-dimensional. If you find red onion too strong, you can soak the diced red onion in cold water for 10-15 minutes to mellow its flavor. Alternatively, you can use shallots or green onions for a milder onion flavor.
• Optional Garnishes:
  • Extra fresh dill sprigs for garnish
  • A sprinkle of extra smoked paprika for color

Instructions

Making this Best Roasted Potato Salad is surprisingly straightforward, even though the results are incredibly impressive. Follow these step-by-step instructions for potato salad perfection:

1. Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). While the oven is preheating, prepare the potatoes. Wash the potatoes thoroughly, even if you are using red potatoes with thin skin and choose not to peel them. Cut the potatoes into uniform 1-inch cubes. Uniform size is crucial for even roasting. If the pieces are different sizes, some will cook faster than others, resulting in unevenly cooked potatoes.
2. Toss Potatoes with Oil and Seasoning: In a large bowl, toss the cubed potatoes with the olive oil, salt, pepper, smoked paprika, and garlic powder. Make sure the potatoes are evenly coated with the oil and spices. This ensures that each potato piece is flavorful and develops a crispy exterior during roasting. Use your hands or a spatula to gently toss the potatoes until they are well coated.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will steam the potatoes instead of roasting them and prevent them from browning properly. If necessary, use two baking sheets to ensure a single layer. Roast for 25-30 minutes, or until the potatoes are tender when pierced with a fork and golden brown and slightly crispy on the edges. Halfway through roasting, about 15 minutes in, flip the potatoes with a spatula to ensure even browning on all sides. Keep an eye on them towards the end of the roasting time to prevent burning.
4. Cool the Potatoes Slightly: Once the potatoes are roasted, remove them from the oven and let them cool slightly for about 10-15 minutes. Allowing them to cool slightly before adding the dressing is important. If you add the dressing while the potatoes are too hot, the mayonnaise in the dressing can separate and become oily. Slightly cooled potatoes will also absorb the dressing better without becoming mushy.
5. Prepare the Dressing: While the potatoes are cooling, prepare the dressing in a separate large bowl. In the bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (or maple syrup), and chopped fresh dill until smooth and well combined. Taste the dressing and adjust seasoning as needed. You might want to add a pinch more salt, pepper, or a touch more vinegar or honey to achieve your desired flavor balance.
6. Combine Potatoes, Vegetables, and Dressing: Gently add the slightly cooled roasted potatoes, diced celery, and diced red onion to the bowl with the dressing. Carefully toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be gentle when tossing to avoid breaking the roasted potatoes. You want to maintain their slightly crispy exterior.
7. Chill and Serve: Cover the bowl with plastic wrap or transfer the potato salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling also helps the potato salad to firm up slightly and become even more flavorful. For the best flavor, chill for at least 2 hours or even overnight. Before serving, give the potato salad a gentle stir. Garnish with extra fresh dill sprigs and a sprinkle of smoked paprika, if desired. Serve chilled and enjoy!

Nutrition Facts

(Estimated, per serving, assuming 6 servings)

• Servings: 6
• Calories per serving: Approximately 350-400 calories

Approximate Nutritional Breakdown per Serving:

• Fat: 25-30g (This will vary depending on the type of mayonnaise used, full-fat mayonnaise will have higher fat content)
• Saturated Fat: 4-5g
• Cholesterol: 20-30mg
• Sodium: 400-500mg (Sodium content can be adjusted by using low-sodium mayonnaise and adjusting added salt)
• Carbohydrates: 30-35g
• Fiber: 3-4g
• Sugar: 5-7g (Primarily from honey/maple syrup and natural sugars in potatoes and vegetables)
• Protein: 4-5g

Important Notes on Nutrition:

• These values are estimates and can vary depending on the specific ingredients used, portion sizes, and brands.
• To get a more precise nutritional breakdown, you can use online recipe analyzers or nutritional databases, inputting the exact brands and quantities of ingredients you use.
• This potato salad contains healthy fats from olive oil and mayonnaise (consider using avocado oil mayonnaise for a healthier fat profile). It also provides carbohydrates from potatoes and fiber from potatoes and vegetables.
• If you are watching your fat or calorie intake, you can reduce the amount of mayonnaise or use light mayonnaise. However, this may slightly alter the texture and flavor of the salad.
• This recipe is naturally gluten-free.

Preparation Time

• Prep Time: 20 minutes (This includes washing, chopping potatoes and vegetables, and preparing the dressing)
• Cook Time: 25-30 minutes (Roasting potatoes)
• Chilling Time: Minimum 30 minutes (Ideally 2 hours or more for best flavor and texture)
• Total Time: Approximately 1 hour 15 minutes (excluding longer chilling time)

Time Breakdown:

• Active Time: Approximately 45-50 minutes (This is the time you are actively involved in preparing the recipe)
• Inactive Time: Approximately 30 minutes or more (Chilling time, where the salad is simply refrigerating)

This recipe is relatively quick to prepare, especially considering the depth of flavor it delivers. Most of the time is hands-off roasting and chilling. It’s perfect for making ahead of time for parties, potlucks, or weeknight dinners. You can easily prepare the potato salad a day in advance, allowing the flavors to fully develop overnight.

How to Serve

This Best Roasted Potato Salad is incredibly versatile and can be served in a variety of ways. Its robust flavor profile makes it a fantastic accompaniment to many dishes and occasions.

• As a Side Dish:
  • BBQs and Grilling: Perfect alongside grilled burgers, hot dogs, chicken, steak, ribs, or fish. The smoky paprika in the potatoes complements grilled flavors beautifully.
  • Picnics and Outdoor Gatherings: A classic picnic staple that travels well. Its heartiness makes it satisfying for outdoor meals.
  • Potlucks and Parties: Always a crowd-pleaser. Its unique roasted flavor sets it apart from traditional potato salads.
  • Weeknight Dinners: A delicious and easy side dish to pair with roasted chicken, baked salmon, or grilled sausages.
  • Holiday Meals: A welcome addition to holiday buffets, especially during summer holidays like Memorial Day, 4th of July, and Labor Day.
• As Part of a Salad Plate or Bowl:
  • Combine with other salads: Create a vibrant salad plate with other summer salads like coleslaw, pasta salad, or green salad.
  • Grain Bowls: Add a scoop of roasted potato salad to grain bowls with quinoa, farro, or rice, along with grilled vegetables and protein.
  • Protein Bowls: Pair with grilled or roasted chicken, chickpeas, or lentils for a satisfying and balanced meal.
• As a Topping or Filling:
  • Loaded Baked Potatoes: Top baked potatoes with roasted potato salad for a hearty and flavorful meal.
  • Sandwiches and Wraps: Add a scoop to sandwiches or wraps for extra flavor and creaminess.
  • Lettuce Wraps: Fill lettuce wraps with roasted potato salad for a lighter and gluten-free option.
• Serving Temperature:
  • Serve chilled for the best flavor and texture. While it can be enjoyed slightly warmer, chilling enhances the flavors and helps the salad hold its shape.
  • If making ahead, allow it to sit at room temperature for about 15-20 minutes before serving to take the chill off slightly, but keep it cool for food safety.

Additional Tips for the Best Roasted Potato Salad

To ensure your Roasted Potato Salad is truly exceptional, here are five helpful tips:

1. Don’t Overcrowd the Baking Sheet: As mentioned in the instructions, spreading the potatoes in a single layer is crucial for proper roasting. Overcrowding will cause the potatoes to steam rather than roast, resulting in soggy potatoes that won’t crisp up. Use two baking sheets if necessary to ensure a single layer. This allows for proper air circulation and even browning.
2. Roast Until Golden Brown and Slightly Crispy: Don’t be afraid to roast the potatoes until they are nicely golden brown and slightly crispy on the edges. This caramelization is key to the roasted flavor and textural contrast in the salad. The slightly crispy exterior and creamy interior are what make this potato salad so special.
3. Taste and Adjust Dressing to Your Preference: The dressing recipe is a guideline, but taste and adjust it to your liking. Some people prefer a tangier dressing, while others prefer it sweeter or more herbaceous. After whisking the dressing, taste it and add a little more apple cider vinegar for tanginess, honey for sweetness, Dijon mustard for spice, or salt and pepper to enhance the overall flavor. Remember that the flavors will meld and deepen as the salad chills.
4. Make it Ahead of Time: This potato salad is actually better made ahead of time! Chilling allows the flavors to meld together and deepen, resulting in a more flavorful and cohesive salad. Prepare it a few hours in advance or even the day before you plan to serve it. This also makes it a great make-ahead dish for parties and potlucks. Just be sure to store it properly in the refrigerator.
5. Experiment with Variations: Once you’ve mastered the basic recipe, feel free to experiment with variations to customize it to your taste preferences.
   • Add Bacon: Crispy cooked bacon bits add a smoky and savory element that complements the roasted potatoes and smoked paprika.
   • Include Hard-Boiled Eggs: Chopped hard-boiled eggs add protein and creaminess.
   • Incorporate Pickles or Relish: Diced dill pickles or sweet pickle relish can add extra tang and crunch.
   • Use Different Herbs: Try different fresh herbs like parsley, chives, tarragon, or rosemary in addition to or instead of dill.
   • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.

FAQ About Roasted Potato Salad

Q1: Can I use different types of potatoes for this recipe?

A: Yes, while Yukon Gold and red potatoes are highly recommended for their creamy texture and ability to hold their shape during roasting, you can use other waxy potato varieties. Avoid russet potatoes as they tend to become dry and crumbly when roasted and mushy in potato salad. Fingerling potatoes or baby potatoes, halved or quartered, would also work well. Adjust roasting time as needed depending on the size and type of potato.

Q2: Can I make this potato salad vegan?

A: Yes, you can easily make this roasted potato salad vegan. Simply substitute the mayonnaise with a vegan mayonnaise alternative. There are many high-quality vegan mayonnaise options available that are made from soy, avocado, or other plant-based oils. Ensure that the Dijon mustard you use is also vegan (most Dijon mustards are naturally vegan, but it’s always good to check the ingredients list). The rest of the ingredients are naturally vegan-friendly.

Q3: How long does roasted potato salad last in the refrigerator?

A: Roasted potato salad, when stored properly in an airtight container in the refrigerator, will typically last for 3-4 days. It’s important to refrigerate it promptly after making it and to keep it consistently chilled to prevent bacterial growth. Always use your best judgment and discard if there are any signs of spoilage, such as an off smell or appearance.

Q4: Can I make roasted potato salad ahead of time?

A: Absolutely! In fact, making roasted potato salad ahead of time is highly recommended. The flavors meld and deepen as it chills, making it even more delicious the next day. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator and give it a good stir before serving. If you are making it more than a day ahead, you might want to add the fresh dill just before serving to maintain its bright flavor and color.

Q5: What if I don’t have smoked paprika? Can I still make this recipe?

A: Yes, you can still make the recipe if you don’t have smoked paprika, but the smoky flavor is a key element that elevates this roasted potato salad. If you don’t have smoked paprika, you can use regular paprika instead. While it won’t have the same smoky depth, it will still add a pleasant flavor and color to the potatoes. Alternatively, you could try adding a pinch of smoked salt or a few drops of liquid smoke to the dressing to try and mimic the smoky flavor. However, smoked paprika is highly recommended for the best results.

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