This creamy roasted potato salad will be your new favorite side dish. You will roast potatoes to crispy, golden perfection, then toss them in a tangy herb packed dressing that is impossible to resist. It is a fantastic option for a weeknight dinner and an even better one for a potluck.
Recipe Highlights
- No boiling required: Roasting the potatoes instead of boiling them gives you golden, crispy edges and a texture that boiled potatoes simply cannot replicate.
- Creamy herb dressing: A base of Greek yogurt and mayo gets layered with Dijon mustard, garlic, and four fresh herbs for a dressing that is tangy, bright, and full of flavor.
- Serve it warm or cold: This salad is delicious straight from the oven, at room temperature for a potluck, or cold from the fridge the next day.
- Easy to make ahead: The whole dish can be prepared in advance and stored in the fridge, making it a stress free option for entertaining.
- Simple ingredients: Everything you need is easy to find at any grocery store and comes together in under an hour.
Ingredients in Roasted Potato Salad
For the Potatoes
- Baby potatoes are the ideal choice here. Rinse and scrub them well, then cut them into quarters so they have maximum surface area for crisping up in the oven. If your potatoes are very small, halves are fine. Do not peel them — the skin is essential for that crispy texture. If you do not have baby potatoes on hand, petite golds, fingerlings, or russets cut into roughly two inch cubes all work well.
- Olive oil helps the potatoes roast up golden and crispy rather than drying out in the oven.
- Garlic powder and onion powder season the potatoes simply and evenly before roasting. Salt and black pepper round everything out.
For the Dressing
- Plain Greek yogurt forms part of the creamy base and keeps the dressing light and tangy. Sour cream works as a one to one substitute if that is what you have on hand.
- Mayonnaise pairs with the Greek yogurt to make the dressing rich and smooth without being too heavy.
- Dijon mustard and white vinegar add a gentle sharpness and brightness that balances the creaminess of the dressing perfectly.
- Minced garlic paste gives the dressing a little depth without being overpowering.
- Fresh scallions, cilantro, dill, and chives are what make this dressing truly special. Each herb gets divided in half — one half folded into the dressing, the other reserved for a fresh garnish on top. The cilantro adds a bright, citrusy note to the overall flavor. If cilantro is not your thing, an equal amount of fresh parsley works as a swap, and you can replace the white vinegar with lemon juice to keep those citrus notes in the profile. Chopped red onion can be substituted for the scallions if needed. In a pinch, dried dill or dried chives can stand in for fresh — use one teaspoon of dried herb per tablespoon of fresh called for, and taste carefully before adding more since dried herbs are more concentrated.
Tips for the Best Roasted Potato Salad
Find the full instructions in the recipe card below, but here are a few tips to help you get the best results.
- Keep the skin on the potatoes. It is what creates that crispy, golden texture after roasting. Peeling them will give you a much softer result.
- Spread the potatoes into a true single layer on the baking sheet. Overcrowding causes them to steam rather than roast, and you will lose those crispy edges.
- Let the potatoes cool for about five minutes before tossing with the dressing. Adding them straight from the oven while they are piping hot can thin out the creamy dressing.
- Toss halfway through roasting. This helps the potatoes brown evenly on all sides rather than just on the bottom.
- Serve this salad warm, at room temperature, or cold. All three are genuinely delicious.
Storage Instructions
Store leftover roasted potato salad in an airtight container in the refrigerator for up to three to four days. Serve it cold straight from the fridge or let it sit at room temperature for a few minutes before digging in.
Roasted Potato Salad Recipe
Ingredients
For the Potatoes:
- 2 ½ pounds baby potatoes rinsed and scrubbed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Dressing:
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- ½ teaspoon minced garlic paste
- ¼ cup chopped scallions divided
- 2 tablespoons chopped cilantro divided
- 1 tablespoon chopped dill divided
- 1 tablespoon chopped chives divided
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
- Cut the potatoes into quarters (or halves if very small) and place them in a mixing bowl.
- Add the olive oil, garlic powder, onion powder, salt, and pepper and toss to coat.
- Spread the potatoes into a single layer on the prepared baking sheet.
- Roast for 30 to 35 minutes, tossing gently halfway through, until golden and crispy at the edges.
- In the same mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, vinegar, and minced garlic paste until smooth and creamy.
- Fold in half of each herb: scallions, cilantro, dill, and chives. Season with salt and pepper to taste.
- Remove the potatoes from the oven and allow them to cool for 5 minutes.
- Transfer the potatoes to the bowl with the dressing and toss to coat.
- Transfer to a serving platter and garnish with the reserved fresh herbs. Serve warm or cold.
Nutrition
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FAQs
Can I make roasted potato salad ahead of time? Yes! You can make this salad a day in advance and it holds up really well in the fridge. Store it tightly covered and give it a gentle toss before serving. It is great cold or at room temperature.
Do I need to peel the potatoes? No, and we recommend keeping the skin on. The skin is what gives the potatoes their crispy texture after roasting. Just rinse and scrub them well before cutting.
Can I use a different type of potato? Absolutely. Baby potatoes are ideal, but petite gold potatoes, fingerlings, and russets cut into roughly two inch cubes all roast beautifully. Just cut them into similar sized pieces so they cook evenly.
Can this be served warm or cold? You can enjoy this roasted potato salad warm right after tossing, at room temperature for a potluck, or cold from the fridge the next day.
What can I substitute for the Greek yogurt? Sour cream is a perfect one to one substitute and gives a very similar creamy, tangy result.
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This Roasted Potato Salad is a creamy, herby, crowd pleasing side dish that works for everything from busy weeknights to your next big potluck — and once you try it roasted, you will never go back to boiled.
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