There’s something special about a good potato salad—it’s the perfect blend of creamy, tangy, and hearty. But this Roasted Red Potato Salad takes things up a notch. Instead of the usual boiled potatoes, we’re roasting them to golden perfection, bringing out their natural sweetness and crisp edges. Tossed with a zesty dressing and fresh herbs, this salad is the ultimate side dish for BBQs, picnics, or just because you deserve something delicious. Trust me, once you try it, you’ll never go back to the classic version!

Why You’ll Love This Recipe

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a laid-back family dinner, a weekend gathering, or meal prep for the week, this salad is a winner. Here’s why:

Versatile

Perfect for backyard BBQs, meal prep, or as a hearty side dish. It works warm or cold, making it a year-round favorite.

Budget-Friendly

Uses simple, affordable ingredients you probably already have in your kitchen. No fancy extras needed!

Easy to Make

Roasting the potatoes is the hardest part, and even that’s super simple. No boiling, no fuss—just pop them in the oven and let them do their thing.

Customizable

Love extra heat? Add a pinch of cayenne. Want more tang? A splash of extra vinegar does the trick. It’s easy to make this salad your own.

Crowd-Pleasing

Potato salad is always a hit, but roasting the potatoes? That’s next-level deliciousness that will have everyone asking for the recipe.

Ingredients in Roasted Red Potato Salad

Here’s the magic of this dish—it’s simple but packed with flavor. Let’s break it down:

Red Potatoes – Roasting brings out their natural sweetness while giving them a crispy exterior and fluffy interior.
Olive Oil – Helps the potatoes roast to perfection, adding a light, buttery flavor.
Garlic Powder – Infuses every bite with a warm, savory kick.
Salt & Pepper – Enhances all the natural flavors.
Dijon Mustard – Adds a tangy bite that balances out the richness of the potatoes.
Apple Cider Vinegar – Brings a bright acidity that ties everything together.
Mayonnaise – Gives the salad its signature creaminess while keeping it light.
Green Onions – Adds a fresh, slightly spicy crunch.
Fresh Parsley – A pop of color and freshness that takes the flavor up a notch.
Bacon (Optional) – Because everything is better with a little smoky crunch.

How to Make Roasted Red Potato Salad

Let’s dive into the steps to create this flavorful masterpiece:

Preheat the Oven

Set your oven to 425°F (220°C). Roasting at high heat ensures the potatoes get that irresistible crispy texture.

Prepare the Potatoes

Cut the red potatoes into bite-sized chunks. Toss them with olive oil, garlic powder, salt, and pepper, ensuring they’re evenly coated.

Roast to Perfection

Spread the potatoes out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy.

Make the Dressing

In a large bowl, whisk together Dijon mustard, apple cider vinegar, mayonnaise, salt, and pepper. This tangy, creamy mix is what makes the salad irresistible.

Combine Everything

Once the potatoes are done, let them cool slightly. Toss them into the bowl with the dressing, stirring gently to coat. Add green onions, parsley, and crispy bacon if using.

Serve & Enjoy

Serve warm or chill in the fridge for an hour to let the flavors meld. Either way, it’s going to be a hit!

How to Serve Roasted Red Potato Salad

This salad pairs wonderfully with all kinds of meals. Here are some serving ideas:

Grilled Meats – Perfect with steak, chicken, or even grilled tofu.
BBQ Favorites – A must-have at summer cookouts alongside burgers and ribs.
Fresh Greens – Serve over a bed of arugula for a fresh, peppery contrast.
Eggs for Brunch – A fun twist on breakfast when paired with scrambled or poached eggs.

Presentation matters too! A sprinkle of extra parsley and a drizzle of olive oil make it look extra inviting.

Additional Tips

Make Ahead: This salad gets even better as it sits. Prep it a day ahead and let the flavors develop overnight.
Spice It Up: Try adding a dash of smoked paprika or chili flakes for an extra kick.
Dietary Adjustments: Swap mayo for Greek yogurt if you want a lighter version.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days.

FAQ

Q1: Can I use a different type of potato?

A1: Yes! Yukon Golds work well, but red potatoes hold their shape best after roasting.

Q2: Can I make this without mayo?

A2: Absolutely! Try Greek yogurt or a mix of olive oil and mustard for a lighter option.

Q3: Can I roast the potatoes ahead of time?

A3: Yes! Roast them up to a day in advance and toss with the dressing before serving.

Q4: What’s the best way to reheat leftovers?

A4: You can enjoy it cold, but if you prefer it warm, a quick 10-minute bake at 350°F does the trick.

Q5: Can I freeze this salad?

A5: It’s not recommended—potatoes can get mushy after thawing.

Q6: How can I make this vegan?

A6: Use vegan mayo and skip the bacon. The flavor will still be amazing!

Q7: What’s the best way to add extra crunch?

A7: Toss in some toasted nuts or crumbled croutons for a fun texture boost.

Q8: Can I add eggs to this salad?

A8: Yes! Chopped hard-boiled eggs make a great addition for extra protein.

Q9: How long should I let the potatoes cool before mixing?

A9: Let them cool for about 10 minutes. You want them warm enough to soak up the dressing but not too hot that they turn mushy.

Q10: Can I double the recipe for a crowd?

A10: Absolutely! Just spread the potatoes out on two baking sheets so they roast evenly.

Final Thoughts

This Roasted Red Potato Salad is proof that small tweaks can take a classic to the next level. The crispy, golden potatoes combined with the tangy dressing create a flavor explosion that’s perfect for any occasion. Whether you’re serving it up at a BBQ, bringing it to a potluck, or just making a batch for yourself, it’s guaranteed to be a hit. So go ahead grab those red potatoes and get roasting! You won’t regret it.

Roasted Red Potato Salad

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Author: Maria
Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Yield: 6–7 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

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Description

This Roasted Red Potato Salad is packed with flavor and texture, featuring crispy roasted potatoes, smoky bacon, and a creamy dressing. Unlike traditional potato salads, this version uses roasted potatoes for extra depth, making it perfect for picnics, BBQs, or meal prep. With crunchy celery and roasted red bell peppers, this easy homemade recipe is a must-try!

Instructions

Preheat oven to 425°F and line a roasting pan with foil.
Toss potatoes with olive oil, salt, and pepper (about ½ tsp each).
Roast for 40-45 minutes, stirring every 15 minutes, until golden brown and fork-tender. Let cool for 10 minutes.
In a small bowl, mix mayonnaise, sour cream, and cream cheese until smooth. Stir in celery seed and set aside.
In a large bowl, lightly mash half of the roasted potatoes with a fork or pastry cutter.
Add the remaining potatoes, celery, bacon, roasted red peppers, and any optional add-ins.
Pour in the dressing and mix until evenly coated.
Chill for at least 1 hour before serving.
Enjoy!

Notes

For extra crunch, add toasted pecans or sunflower seeds.
Use Greek yogurt instead of sour cream for a lighter version.
Best served chilled, but can also be enjoyed slightly warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0 g
Carbohydrates: 25g
Fiber: 3g
Protein: 7g
Cholesterol: 25mg