Roasted Potato Salad
Last Updated on March 11, 2021 by Betty Davies
Time to mix up your potato salad game! This easy roasted potato salad is full of flavor and texture and makes for a wonderful side dish for BBQs and family meals. Tossed with green beans, red onion and dill and dressed in a tangy vinaigrette, this is a great alternative to a traditional creamy potato salad.
I’ve been wanting to share this recipe with you all for so long! Roast potatoes are one of my favorite side dishes and they really are the star of the show in this awesome potato salad recipe.
This roasted potato salad is full of texture and flavor and is a great warm side dish that works so well with all of your favorite mains. Made with simple ingredients, it’s pretty easy to throw together and seriously tastes out of this world!
Dressed in my apple cider vinaigrette, this potato salad is a true crowd pleaser! If you love roasted potatoes, you need to give this a go!
For more potato recipes, be sure to try my garlic mash and fried potato slices!
Why you will love this recipe!
- Easy: It takes a bit of time to roast the potatoes, but the majority of cooking time is hands off.
- Make ahead: Although it’s best to assemble the salad right before serving, all of the components can be cooked and prepared ahead of time.
- Dietary info: This roasted potato salad is gluten-free, dairy-free and vegetarian.
Ingredients
- Potatoes: Roasting the potatoes adds an amazing texture to a potato salad. Perfectly crispy and fluffy in the middle!
- Oil: For roasting. I use olive oil, but any high heat oil like canola or vegetable will work well.
- Red Onion: Red onion adds a nice subtle flavor and helps to bring the whole dish together. You can use white or yellow onions for a stronger flavor.
- Green Beans: The green beans are cooked so that they still have a little bite to them and they add a great fresh flavor.
- Seasonings: Salt, pepper and dill.
- Dressing: I use my apple cider vinaigrette for this recipe. Full ingredients and amounts can be found in the recipe at the bottom of the post!
How to make a roasted potato salad
Be sure to scroll down for the full recipe!
- Boil the potatoes until fork tender (photo 1).
- Toss in olive oil, salt and pepper (photo 2).
- Roast until golden brown (photo 3).
- Whisk together the ingredients for the vinaigrette (photo 4).
- Sauté the red onion (photo 5).
- Sauté the green beans (photo 6).
- Toss together the potatoes, green beans, onions, fresh dill and dressing and serve (photo 7).
Recipe Variations
This roasted potato salad is pretty delicious as it is, but there are a few easy swaps you can make to suit your own tastes.
- Make it vegan by omitting the egg yolks from the salad dressing.
- Add in other vegetables. Peas, bell peppers and green onions are all great choices.
- Use a different herb. I am a big fan of dill, but fresh parsley or cilantro would work great too.
- You can of course make this recipe with boiled rather than roasted potatoes. The texture won’t be as crispy, but it will still taste delicious!
Frequently Asked Questions
This salad is best made just before serving, but you can certainly make the components ahead of time. The vinaigrette can be made about 5 days ahead and stored in the fridge and all the veggies can be cooked and kept covered for up to 24 hours.
If making a head of time, reheat the roast potatoes in a hot oven for 5 to 10 minutes before tossing with the other ingredients so that they get nice and crispy.
This salad is best enjoyed warm so that the roast potatoes are crispy light and fluffy. You can serve this cold if you would like, but don’t dress the potatoes until you are ready to serve or they can become quite soft once they absorb the vinaigrette.
Hands down, the best potatoes for roasties are starchy varieties like Yukon Gold or Russets. They crisp up really nicely and get super fluffy in the middle. It’s best to avoid waxy potatoes like reds or fingerlings.
Serving Suggestions
This roasted potato salad is great to serve with all kinds of dishes. It’s perfect with grilled meats, chicken and fish and all kinds of veggie dishes.
Recipe Notes and Tips
- Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won’t cook evenly through.
- Cook the potatoes in salted water to help season them right from the start. Take care not to overcook the potatoes. They should be fork tender but not falling apart.
- Don’t overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
- This potato salad is best served as soon as it is ready so that the potatoes have a nice crunch to them. Don’t add the dressing until you are ready to serve.
More Easy Salad Recipes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Potato Salad
Ingredients
- 2 pounds potatoes Yukon Gold or Russet(800g)
- 3 tablespoons olive oil
- salt and pepper
- 1 red onion sliced
- ½ pound fine green beans trimmed (200g)
- 3 tablespoons fresh dill finely chopped
To make the vinaigrette
- 1 teaspoon salt
- 1 teaspoon pepper
- 3½ ounces apple cider vinegar (100ml)
- 2 egg yolks
- 1½ tablespoons wholegrain mustard
- 1 tablespoon dried Italian herbs
- 2 tablespoons sugar
- juice of ½ lemon
- 3½ ounces olive oil (100ml)
Instructions
- Cut the potatoes into wedges and add to cold salted water.
- Bring to the boil and cook until tender (around 20 minutes).
- Preheat the oven to 430F / 220c.
- Once cooked, drain the potatoes and place on a baking sheet. Drizzle over the olive oil and add a few pinches of salt and pepper. Roast until golden brown, around 40 minutes.
- Meanwhile, heat a some oil in a skillet on a medium high heat. Add in the sliced red onions and cook until softened, about 5 minutes. Set aside.
- In the same skillet, add the green beans and cook for 5 minutes and set aside.
- Mix together the ingredients for the dressing and keep refrigerated.
- Once the potatoes are roasted, place them into a large bowl. Add in the cooked beans and onions and fresh dill. Pour in the dressing, toss to combine and serve immediately.
Notes
- Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won’t cook evenly through.
- Cook the potatoes in salted water to help season them right from the start. Take care not to overcook the potatoes. They should be fork tender but not falling apart.
- Don’t overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
- This potato salad is best served as soon as it is ready so that the potatoes have a nice crunch to them.
What could I substitute for the egg yolks in the vinaigrette?
Hi Kara, you could try a little olive oil or mayonnaise