Herbed Roasted Potato Salad Recipe

Herbed Roasted Potato Salad

For years, I thought potato salad had to be served cold with a heavy mayonnaise dressing. Then one weekend, after roasting a tray of baby potatoes for dinner, I tossed the leftovers with fresh herbs and a simple vinaigrette. The result was so much better than I expected that it immediately earned a spot in my regular recipe rotation.

Now this roasted potato salad shows up at everything from summer cookouts to holiday dinners. It’s hearty enough to satisfy potato lovers but fresh enough to keep people coming back for another spoonful.

Why This Recipe Works

Here’s the thing: roasting potatoes creates flavor you just don’t get from boiling them. The edges become golden and slightly crispy while the centers stay fluffy. When you combine those potatoes with fresh herbs and a tangy dressing, every bite has texture and flavor. What I figured out is that serving it slightly warm makes it even better.

Ingredient Notes

Baby potatoes work best because they roast evenly and don’t require much prep.

I like a mix of parsley, chives, and dill, but you can use whatever fresh herbs you have available.

Dijon mustard helps the dressing cling to the potatoes and adds a subtle tang.

How to Make It

Start by preheating the oven and cutting the potatoes into bite-sized pieces if they’re large. Toss them with olive oil, salt, and pepper until evenly coated.

Spread the potatoes on a baking sheet in a single layer. Roast until they’re golden brown and crispy around the edges. You’ll know they’re ready when a fork slides easily through the center.

While the potatoes roast, whisk together the olive oil, Dijon mustard, red wine vinegar, garlic, salt, and pepper. The dressing should be bright and slightly tangy.

Once the potatoes come out of the oven, let them cool for a few minutes. Transfer them to a large bowl and toss with the dressing while they’re still warm. Add the fresh herbs and gently mix everything together.

Serve warm or at room temperature.

Things I Learned the Hard Way

Don’t overcrowd the baking sheet. If the potatoes are packed too closely together, they’ll steam instead of roast.

Add the herbs after roasting. Fresh herbs lose their flavor if cooked for too long.

Taste before serving. Potatoes often need a little more salt than you think.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is excellent alongside grilled chicken, steak, fish, or roasted vegetables. Let it sit at room temperature for 15 minutes before serving leftovers.

Avena Recipes

Herbed Roasted Potato Salad

Crispy roasted potatoes tossed with fresh herbs and a tangy Dijon vinaigrette for an easy side dish that’s perfect year-round.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

For the Potatoes:

• 2 lbs baby potatoes halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Fresh Herbs:

• 1/4 cup fresh parsley chopped
• 2 tbsp fresh chives chopped
• 2 tbsp fresh dill chopped

Method

 

Preheat oven to 425°F (220°C).

Toss potatoes with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 30–35 minutes until golden and tender.

Whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.

Transfer warm potatoes to a large bowl.

Pour dressing over the potatoes and toss gently.

Add parsley, chives, and dill and mix until combined.

Serve warm or at room temperature.

Notes

For extra flavor, add crumbled feta cheese or toasted pine nuts before serving. Store refrigerated for up to 4 days. This salad is best served slightly warm or at room temperature.