The Original (and BEST!) Roasted Potato Salad

Roasted Potato Salad is a next-level potato salad. The potatoes are roasted before combining all the ingredients, and what you get is flavor-loaded goodness in every single bite. Once you try this roasted version, regular potato salad will pale in comparison! I also have Dill Pickle Roasted Potato Salad, should you want to add some fun! And, for another delicious variation of potato salad, try my German Potato Salad with Kielbasa!

What is Roasted Potato Salad?

Simply put, the potatoes are cubed, seasoned, and roasted prior to assembling. This means that every single bite of potato is loaded with amazing flavor.

It’s not too soupy, it’s not bland, and it’s not dependent on the temperature for serving… hot or cold, it’s amazing.

Roasting vs. Boiling

I recently served this potato salad at a BBQ, and even though everyone loved it, one friend mentioned that she avoids turning on the oven during the summer. I completely understand that! But when it comes to potato salad, you are going to heat up your kitchen either way. I have stood over plenty of pots of boiling water and know how quickly that steam can warm up a room.

Once you try roasted potatoes in potato salad, you will see why it is worth it. The crispy edges and golden flavor take this classic side dish to another level! And if you would rather skip the oven, I have included an Air Fryer Roasted Potato option below.

Ingredients & Substitutions

The ingredients in this potato salad are each important and add to the fantastic end product.

• Potatoes: I love using a mix of red and Yukon Gold potatoes because the red potatoes hold their shape while the Yukon Gold potatoes add a creamy, buttery texture. You can use all of one kind if that is what you have, but I recommend choosing a potato that holds up well after roasting. Cut the potatoes into even pieces so they cook at the same rate.
• Bacon: We prefer crispy bacon in this recipe. Check out how to bake bacon for perfectly crispy bacon every time with easy cleanup! I do not recommend chewy bacon here because the texture does not work as well with the soft potatoes.
• Eggs: Hard-boiled eggs are a must for this potato salad. I like to cut the eggs into 4 wedges because I love getting a big bite of the soft egg along with the well-seasoned potatoes. You can cut them smaller if that is your preference.
• Red onion: I love the flavor and crunch that red onion adds. You can also use shallots or green onions if that is what you have. I prefer a small dice, but my husband likes to slice the onion and separate it into individual curved pieces.
• Mayonnaise: Basic mayonnaise is best here. There is no need for fancy flavors or substitutions. I tested this with Greek yogurt, and it did not work as well as mayonnaise, especially when combined with the warm potatoes.
• Mustard: The combination of yellow mustard and Dijon mustard gives this potato salad the perfect balance of classic mustard flavor and a little extra tang. I recommend using both, but if you only have yellow mustard, you can still make this recipe.
• Apple cider vinegar: A little vinegar brightens the dressing and balances the richness of the mayonnaise and bacon.
• Dill: I use dried dill weed in this recipe, but fresh dill works, too. If using fresh dill, use 1 teaspoon in place of the ¼ teaspoon dried dill weed. Be sure to use dill weed, not dill seed.
• Seasonings: Kosher salt, black pepper, garlic powder, paprika, and onion powder add layers of flavor to the roasted potatoes and help season the entire salad.

How To Roast Potatoes

The potatoes are the star of the show in this recipe. But there are a few tricks to making sure the final product is perfect.

• Use smaller potato-like baby reds or fingerlings. Take a few minutes to make sure the cubes are consistent in size. When roasting the potatoes, you want them to bake evenly, making sure there are not underdone or overdone pieces. When they are all the same size, they will all get perfectly crispy.
• Cube the potato into 1-inch pieces. I have made this salad for several years now and often try new variations to see if I can make it prettier or taste better. For instance, I tried roasted potato wedges. While I thought these looked the best (people do eat with their eyes first!), the larger cuts of potatoes meant that there was a lower seasoning-to-potato ratio.
• Make sure the potatoes are dry before adding the olive oil and seasoning. Now, my grandma is a huge fan of washing potatoes after they have been chopped and letting them sit in a cold water bath. I do not wash the potatoes for this salad. (Edited to add, I do not wash the potatoes AGAIN after I have cut them. I do wash before cutting.) I want a super crispy outer edge with a soft interior.
• Prepare your pan. We often use aluminum foil to completely cover the pan (easier clean up), but you can also use parchment paper or Silpat. I often add a teaspoon of oil to the pan and rub it evenly over the foil with my hand in an attempt to keep the potatoes from sticking. You can also use non-spray or nothing at all.
• Don’t crowd the pan. A nice, even layer of potatoes that aren’t too close together is key. You want the beautiful crispy deliciousness on every side.
• Don’t turn them too much. I usually flip the potatoes once during roasting, making sure that one side is completely crispy before doing so. The overall baking time is anywhere from 30 to 45 minutes and will vary from oven to oven. I keep an eye on them after the flipping because while crispy is the goal, burnt is not.

FAQs

Can I eat roasted potato salad warm?

Yes! This is actually my favorite way to serve it. The warm roasted potatoes soak up the creamy dressing and bring out all the flavors. You can also chill the salad and serve it cold if you prefer a more traditional potato salad.

How do I keep potato salad cold at a picnic or outdoor gathering?

To keep potato salad cold outside, place the bowl in a larger bowl or container filled with ice. You can also serve it in a chilled bowl or keep it in a cooler until ready to serve. Avoid leaving potato salad at room temperature for long periods, especially on hot days.

Can I make roasted potato salad ahead of time?

Yes! You can roast the potatoes and prepare the dressing ahead of time. For the best texture, I recommend combining everything closer to serving time. If making the entire salad ahead, let it sit at room temperature for a little before serving so the flavors come through.

Can I use different potatoes for roasted potato salad?

Yes! Red potatoes and Yukon Gold potatoes work well because they hold their shape while roasting, but you can use another waxy potato that you enjoy. Just cut the pieces evenly so they cook at the same rate.

Why are my roasted potatoes not crispy?

For the crispiest potatoes, make sure they are spread in a single layer on the baking sheet and not crowded. Too many potatoes on one pan can cause them to steam instead of roast. Also, avoid adding the dressing until after roasting so the potatoes can get that golden, crispy texture.

Can You Roast the Potatoes in the Air Fryer?

Yes! Depending on the size of your air fryer, you may need to work in batches. Cube the potatoes and season them following the directions below. Place the potatoes in an oil-sprayed air fryer basket in a single layer, then lightly coat them with additional oil.

Air fry at 380°F for 20 to 25 minutes, turning halfway through cooking. If needed, turn them again to help all sides of the potatoes become evenly crisp. Continue with the preparation directions below.

How to Store Roasted Potato Salad

Refrigerator: Store roasted potato salad in an airtight container in the refrigerator for up to 3 to 4 days. The flavors will continue to develop as it sits, but the potatoes may soften slightly over time.

Room Temperature: Do not leave potato salad at room temperature for more than 2 hours. If serving outdoors on a warm day, keep it chilled in a cooler or set the serving bowl over ice to help maintain a safe temperature.

Freezer: I do not recommend freezing roasted potato salad. The mayonnaise-based dressing and cooked potatoes can change texture after thawing, making the salad watery or less creamy.