Name: Best Roasted Potato Salad Recipe
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 350-400
Sugar: 5-7g
Sodium: 400-500mg
Fat: 25-30g
Saturated Fat: 4-5g
Carbohydrates: 30-35g
Fiber: 3-4g
Protein: 4-5g
Cholesterol: 20-30mg