Name: Roasted Potato Salad Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 pounds gold potatoes, quartered, skin-on; 2 green onions, chopped; 1 cucumber, chopped; ⅓ cup salted shelled pistachios, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; ¼ cup mayonnaise, regular or vegan; 2 tablespoons brown mustard or Dijon mustard; 3 garlic cloves, minced or grated; 1 tablespoon lemon juice, fresh or bottled; 1 tablespoon maple syrup or agave syrup; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon red chili flakes, optional

If you’re looking for a fresh twist on classic potato salad, you’ll fall head over heels in love with this Roasted Potato Salad Recipe. Imagine golden, tender potatoes roasted to crisp perfection, then tossed with a vibrant medley of fresh herbs, crunchy pistachios, and a zippy homemade dressing that packs just the right amount of tang and creaminess. Whether you serve it warm or chilled, this salad is guaranteed to become your new go-to for potlucks, backyard barbecues, or cozy weeknight dinners. You won’t believe how those simple, wholesome ingredients come together for such a showstopper!

Roasted Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The secret magic of this Roasted Potato Salad Recipe lies in its fuss-free, totally accessible ingredients. Each one brings its own special note—some for flavor, others for a pop of color, and a couple for that unforgettable texture. Here’s what you’ll need and why you’ll love using them:

Gold potatoes: Their creamy texture and subtle sweetness become next-level delicious when roasted skin-on.
Green onions: A mild, fresh bite that lifts the whole salad without overpowering the other flavors.
Cucumber: Crunchy and juicy, cucumber gives this salad irresistible freshness.
Salted, shelled pistachios: The perfect nutty crunch, plus a beautiful splash of green color.
Fresh dill: So aromatic, dill brings a punch of herbaceous flavor that screams “summer.”
Fresh parsley: Bright and earthy, parsley complements the other herbs and finishes the salad with flair.
Mayonnaise (regular or vegan): Essential for creamy richness without feeling heavy.
Brown or Dijon mustard: Lends sharpness and depth to balance out the creaminess of the dressing.
Garlic: Freshly minced for bold, savory, garlicky goodness in every bite.
Lemon juice: Adds that bit of citrusy brightness that makes everything pop.
Maple syrup or agave: A hint of sweetness rounds out the flavors beautifully.
Salt and ground black pepper: Simple seasoning, but so important for bringing all the elements together.
Red chili flakes (optional): For just a whisper of heat—completely your call!

How to Make Roasted Potato Salad Recipe

Step 1: Roast the Potatoes

Start by preheating your oven to 425℉—high heat is the secret to that gorgeous crispy exterior. Arrange your quartered gold potatoes, skin-on, on a lightly greased or parchment-lined baking sheet. Spread them out in a single layer so each piece gets those irresistible golden edges. Roast for 35 to 40 minutes, flipping once halfway through, until the potatoes are fork-tender and deeply golden brown. The roasting transforms their creamy insides and wins over every potato lover!

Step 2: Toss Together the Veggies and Herbs

While the potatoes do their magic in the oven, grab a big mixing bowl and combine the chopped green onions, diced cucumber, pistachios, fresh dill, and parsley. This combo is more than colorful—it’s an aromatic, textural powerhouse that makes the Roasted Potato Salad Recipe so much more than potatoes and dressing. Mix them lightly and set aside, letting those flavors mingle while you prep the dressing.

Step 3: Make the Homemade Dressing

In a separate bowl, whisk together the mayonnaise, mustard, fresh garlic, lemon juice, maple or agave syrup, salt, black pepper, and—if you’re up for a gentle kick—some red chili flakes. Whisk until completely smooth. The result? A tangy, creamy, just-sweet-enough dressing that absolutely shines once it hits those roasted potatoes.

Step 4: Combine Potatoes, Dressing, and Veggies

Once out of the oven, let your potatoes cool for a few minutes (no one wants wilted herbs!). While they’re still just a bit warm, toss them with the dressing until every piece is lovingly coated. Then, pile on the vibrant veggie and herb mix. Gently fold everything together so no chunk is left out, ensuring those fresh flavors and textures are evenly distributed. Take a moment to inhale—yes, it does smell as good as it looks!

Step 5: Serve and Enjoy

Decide if your craving leans toward warm potato salad (so cozy and comforting) or if you’d rather chill your salad for an hour or two for that cool, refreshing bite. Either way, this Roasted Potato Salad Recipe is ready to steal the show. Pour yourself a glass of something fun and dig in!

How to Serve Roasted Potato Salad Recipe

Garnishes

A handful of extra chopped parsley or dill is always a good call, adding a fresh, leafy finish that makes the green pop even more. If you’re feeling fancy, sprinkle a few extra chopped pistachios on top, or even a light dusting of smoked paprika for a subtle depth and color boost. Lemon zest grated over the top just before serving adds an aromatic citrus note that brightens every bite.

Side Dishes

This salad pairs beautifully with so many meals. Try it alongside classic picnic fare like grilled veggie skewers or juicy burgers for a summer gathering, or next to seared salmon or roast chicken for a cozy dinner. The contrast between the creamy, herby salad and smoky mains is unbeatable—and leftovers (if there are any!) make a fantastic lunch with a simple green salad on the side.

Creative Ways to Present

For a little wow factor, serve your Roasted Potato Salad Recipe in a large shallow platter, letting those jewel-toned pistachios and brilliant herbs shine. You can also scoop the salad into lettuce cups for a lighter, more elegant presentation, or even layer it in individual mason jars for picnics and portable lunches. However you serve it, don’t be surprised if it’s the first dish to disappear!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Potato Salad Recipe is a dream for meal prep! Simply cover and keep it in the fridge for up to four days. The flavors actually deepen as it sits, meaning tomorrow’s lunch might taste even more fabulous than today’s dinner. Just be sure to store the salad in an airtight container to keep it as fresh as possible.

Freezing

While it’s possible to freeze potato salad, it’s not highly recommended for this recipe. The creamy dressing and the fresh herbs can lose their texture and zing after thawing. If you must freeze, do so before adding the herbs and cucumber, then fold them in fresh after reheating. For best results, enjoy it freshly made or chilled from the fridge!

Reheating

If you prefer your potato salad warm, gently reheat it in the microwave in short bursts, stirring after each to prevent overheating. Alternatively, place it in an oven-safe dish and warm at a low temperature. Add a splash of lemon juice or a spoonful of dressing to revive the flavors if needed. Avoid high heat to keep those herbs vibrant and the potatoes plush, not dry.

FAQs

Can I use a different type of potato?

Absolutely! While gold potatoes add a particularly creamy bite, red potatoes, Yukon Golds, baby potatoes, or even fingerlings will all work beautifully in this Roasted Potato Salad Recipe. Just be sure to adjust the roasting time if you use very small or thin potatoes.

Is this salad good served cold or warm?

That’s the magic of this dish—you’re not trapped in either camp! The Roasted Potato Salad Recipe is equally delicious warm (right after tossing everything together) or chilled for a crisp, refreshing salad. Try both and see which you love more.

Can I make this Roasted Potato Salad Recipe vegan?

Yes! Just swap the mayo for your favorite vegan mayonnaise and use maple syrup or agave in the dressing. All the other ingredients are naturally vegan, so it’s super easy to adapt for plant-based eaters without compromising flavor.

What can I use instead of pistachios?

If pistachios aren’t your thing, toasted almonds, sunflower seeds, or even a sprinkle of pumpkin seeds also add a satisfying crunch. Or, simply leave out the nuts for a classic creamy potato salad profile.

How far ahead can I make this salad?

You can make Roasted Potato Salad Recipe a day ahead—the flavors actually improve as they mingle in the fridge. If you’re prepping for an event, just hold off on sprinkling the fresh herbs and extra pistachios on top until right before serving for that pop of color and crunch.

Final Thoughts

If you’re craving a bold, beautiful spin on a time-honored favorite, this Roasted Potato Salad Recipe is your answer. With a few humble ingredients and a whirl in the oven, you’ll create something that’s surprisingly special and sure to make you the star of any spread. Roll up your sleeves, give it a try, and savor every crunchy, herby, irresistibly creamy bite—you may never go back to the old potato salad again!

Roasted Potato Salad Recipe