Best Roasted Potato Salad
This is my best roasted potato salad recipe, featuring crispy golden potatoes, a creamy herb dressing, and no soggy spuds. Learn my secrets for perfect texture and flavor.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 4-6 servings
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 lbs baby Yukon Gold potatoes, halved or quartered
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp red wine vinegar
1/2 cup finely chopped red onion
2 stalks celery, finely diced
1/4 cup chopped fresh dill
2 tbsp chopped fresh chives
3 hard-boiled eggs, chopped (optional)
Instructions
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss potatoes with olive oil, salt, and pepper until coated. Spread in a single layer on the prepared sheet.
Roast for 30-35 minutes, shaking pan halfway, until golden brown and tender. Let cool on pan for 10 minutes.
While potatoes roast, whisk mayo, sour cream, both mustards, and vinegar in a large bowl until smooth.
Stir the red onion, celery, dill, and chives into the dressing.
Gently fold the slightly cooled potatoes (and hard-boiled eggs, if using) into the dressing mixture until combined.
Taste and adjust seasoning. Serve immediately or chill until ready to serve.
Notes
For the crispiest potatoes, ensure they are dry before tossing with oil and don’t crowd the pan. The salad flavor improves after resting for 1-2 hours. For a vegan version, use vegan mayo, omit sour cream and eggs, and add a squeeze of lemon.
Find it online: https://www.cookingbyness.blog/best-roasted-potato-salad/