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A wooden bowl filled with Easy Roasted Potato Salad

Easy Roasted Potato Salad


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


  1. Heat oven to 400°.
  2. Rinse and dry the potatoes. Cut into large chunks.
  3. Add the potatoes to a large bowl. Pour on the olive oil.
  4. Season with the salt, pepper, paprika, garlic and onion powders.
  5. Mix well to fully coat the potatoes.
  6. Place the potatoes into an oil-lined cast iron pan, or parchment-lined baking sheet.
  7. Roast for about 20-25 minutes, or until tender and golden brown (flip with a spatula a few times while roasting).
  8. As the potatoes are roasting, make the hardboiled eggs.
  9. In a large salad bowl, combine the Miracle Whip (mayo), sour cream, Dijon, black pepper, celery, onions and fresh parsley.
  10. Chop the eggs and gently fold them into the dressing.
  11. Once the potatoes are done roasting, allow them to cool for about five minutes before adding them to the bowl.
  12. Gently mix (fold) in the potatoes to fully coat in the dressing.
  13. Taste for salt.
  14. Garnish with fresh chopped parsley.
  15. Serve warm, or cold.
  16. ENJOY!


  • 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,