Roasting potatoes for a potato salad is a simple and delicious way to elevate this classic dish. By bringing out the natural sweetness of the potatoes and adding extra flavor and texture, roasting can take a potato salad to a whole new level. This dish is both versatile and delicious, making it the perfect accompaniment to any meal. Whether you’re serving it alongside a hearty grilled steak or a light summer salad, this Easy Roasted Potato Salad is sure to impress your guests.
ADVANTAGES OF ROASTING POTATOES FOR POTATO SALAD
Roasting potatoes brings out their natural sweetness and gives them a crispy exterior. This adds texture and depth to the dish, making it more interesting and flavorful. When roasting potatoes for a potato salad, it’s important to evenly coat them in oil and seasoning. This will help them roast evenly and develop a nice crispy exterior.
Other advantages include:
- roasting potatoes for a potato salad allows you to use different types of potatoes
- allows you to experiment with different flavors and seasonings (add garlic and/or herbs while roasting)
- you can use a wider variety of dressings (a classic vinaigrette or pesto dressing would work beautifully)
- makes for a great presentation
INGREDIENTS FOR EASY ROASTED POTATO SALAD
The ingredients for this Easy Roasted Potato Salad is very similar to my Classic Potato Salad, with just a few exceptions:
Potatoes – Skin-on, baby red potatoes can be substituted with Yukon gold, or even sweet potatoes.
Spice Blend – Use mine, or roast the potatoes with your favorite spices. Add a few cloves of garlic for another level of flavor.
Dressing – The classic mayo-based dressing can be replaced with a vinaigrette, for a lighter version.
Vegetables – In addition to the celery and red onion, add some of your favorite vegetables (eg. carrots, dill pickles, relish).
Hardboiled Eggs – Eggs are typically a part of a Classic Potato Salad, but feel free to leave out.
Herbs – In addition to the fresh parsley, add dill or other herbs.
TIP: A cast iron pan is perfect for roasting potatoes. Use it, if you have one!
- Preheat your oven to 400°F.
- In a large bowl, toss your baby red potatoes with olive oil, salt, pepper, paprika, garlic powder and onion powder. Arrange them on an oil coated cast iron pan or baking sheet lined with parchment paper, making sure they are not too crowded.
- Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy.
- As the potatoes are roasting, prepare the hardboiled eggs.
- In a large salad bowl, mix together the Miracle Whip (mayo), sour cream, Dijon, black pepper, minced celery, minced red onion and chopped fresh parsley.
- Chop the hardboiled eggs and fold them into the dressing.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, transfer them to the bowl.
- Gently coat the roasted potatoes with the dressing.
- Taste for salt.
- Garnish with fresh chopped parsley.
- Serve this Easy Roasted Potato Salad warm or chilled, and ENJOY!
HOW TO SERVE AND STORE POTATO SALAD
One of the best things about this Easy Roasted Potato Salad is that it can be served warm, or cold. If you’re serving it warm, be sure to let the potatoes cool for a few minutes before adding the dressing. This will prevent the dressing from becoming too warm and running off the potatoes.
If you’re serving it cold, refrigerate the potato salad for a few hours before serving to allow the flavors to meld together.
Roasted Potato Salad is a versatile dish that can be served in many different ways. Here are some ideas for how to serve this potato dish:
- on it’s own as a vegetarian meal
- alongside grilled meats (steak, chicken, fish, pork)
- on a salad
- in a wrap
- as a side with a sandwich
Storing Leftover Roasted Potato Salad
If you have leftover Roasted Potato Salad, you’ll want to make sure to store it properly to keep it fresh and safe to eat. Here are some tips for storing roasted potato salad:
- Refrigerate promptly: If you’re not going to eat this Easy Roasted Potato salad right away, be sure to refrigerate it as soon as possible. Bacteria can grow rapidly at room temperature, so it’s important to get the potato salad into the refrigerator within 2 hours of making it.
- Use an airtight container: To keep the roasted potato salad fresh, store it in an airtight container. This will help prevent it from drying out or absorbing other odors in the fridge.
- Keep it separate from other foods: When storing roasted potato salad in the fridge, be sure to keep it separate from other foods. This will help prevent cross-contamination and the spread of bacteria.
- Label and date: To keep track of how long the roasted potato salad has been in the fridge, be sure to label the container with the date you made it. Leftover roasted potato salad will keep for up to 3-4 days in the fridge.
- Don’t freeze: Roasted potato salad doesn’t freeze well, so it’s best to avoid freezing it. The texture and flavor can be affected by freezing, and the potatoes may become mushy when thawed.
Easy Roasted Potato Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
Roasting potatoes for a potato salad is a simple and delicious way to elevate this classic dish. By bringing out the natural sweetness of the potatoes and adding extra flavor and texture, roasting can take a potato salad to a whole new level.
- 6 to 8 baby red potatoes, skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 eggs, for hardboiling
- 3/4 cup Miracle Whip or mayo
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1 1/2 stalks celery, minced
- 1/4 red onion, minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Heat oven to 400°.
- Rinse and dry the potatoes. Cut into large chunks.
- Add the potatoes to a large bowl. Pour on the olive oil.
- Season with the salt, pepper, paprika, garlic and onion powders.
- Mix well to fully coat the potatoes.
- Place the potatoes into an oil-lined cast iron pan, or parchment-lined baking sheet.
- Roast for about 20-25 minutes, or until tender and golden brown (flip with a spatula a few times while roasting).
- As the potatoes are roasting, make the hardboiled eggs.
- In a large salad bowl, combine the Miracle Whip (mayo), sour cream, Dijon, black pepper, celery, onions and fresh parsley.
- Chop the eggs and gently fold them into the dressing.
- Once the potatoes are done roasting, allow them to cool for about five minutes before adding them to the bowl.
- Gently mix (fold) in the potatoes to fully coat in the dressing.
- Taste for salt.
- Garnish with fresh chopped parsley.
- Serve warm, or cold.
- keep the skin on the potatoes for added texture and flavor
- coating the potatoes in oil and seasoning will help them roast evenly and develop a nice crispy exterior
- if you can, use a cast iron pan to roast the potatoes
- adding sour cream to the mayo is a game-changer
- reduce the amount of mayo and sour cream for a lighter dressing
- allow the potatoes to cool for about 5 minutes prior to adding them to the mixture
- can serve this potato salad warm, or cold
- see more tips and notes in post
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Easy
- Cuisine: American
- Serving Size: 3/4 cup
Keywords: easy roasted potato salad, baby red potatoes, cast iron pan, potato salad, side dish recipes, easy potato salad, classic potato salad, potato side dish, roasted potatoes,
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