Roasted Potato Salad

I’ll be honest—potato salad wasn’t always my favourite. Until the first warm Saturday this summer, when I brought out a crate of olives and cheeses for a small gathering with my family by the garden gate. I’d roasted potatoes the night before and tossed them together into something vibrant and comforting, tossing cherries from the bushes and crisp herbs from the garden. When my daughter took her first forkful, her eyes widened. She said it tasted like sunshine warmed the potatoes.

From that moment on, roasted potato salad became our little summer ritual. It’s simple enough for a casual weeknight but special enough to feel like a celebration. Each bite carries the scent of smoke from the oven, the earthiness of potatoes, and the freshness of garden herbs. It reminds me of slow mornings, barefoot in grass, and evenings spent lighting candles as fireflies hover.

There’s warmth in the textures—crisp edges giving way to tender flesh, the tang of dressing settling into folds of potato. It’s nostalgic, evoking childhood picnics on checkered blankets and nights helping my mum scoop creamy potato salad from a bowl. But the roasted version feels fresh, modern, and as intentional as a hug at the end of a long day.

Making this dish feels like passing something down—an experience, a flavour, a memory baked in golden bits of potato—and sharing it at our table invites others into that moment.

Short Description

Lightly roasted potatoes tossed in a tangy herb‑and‑mustard dressing, studded with crunchy shallots and fresh garden herbs. This roasted potato salad is a vibrant, flavour‑packed side that works perfectly for barbecues, weeknight meals, or lazy summer gatherings.

Ingredients You’ll Need

Main

• 1.5 lb (700 g) new potatoes, halved
• 3 tbsp olive oil

Seasoning

• 1 tsp sea salt
• ½ tsp black pepper

Dressing

• 2 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 3 tbsp extra‑virgin olive oil
• 1 tsp honey (optional)

Mix‑In

• 2 shallots, finely sliced
• ¼ cup chopped fresh parsley
• 2 tbsp chopped chives
• ½ cup halved cherry tomatoes (optional)
• ¼ cup pitted olives (optional)

Tools & Equipment

• Rimmed baking sheet or cast‑iron pan
• Large mixing bowl
• Whisk or fork for dressing
• Knife and cutting board

How To Make Roasted Potato Salad

Step 1: Prep and roast potatoes
Preheat the oven to 425 °F (220 °C). Toss halved potatoes with olive oil, salt, and pepper on the baking sheet. Roast for 25–30 minutes, turning halfway, until edges are crisp and golden.

Step 2: Make the dressing
While potatoes roast, whisk mustard, vinegar, olive oil, and honey in a bowl. Taste and adjust—more honey for sweetness, more mustard or vinegar for tang.

Step 3: Combine salad while warm
Place roasted potatoes in a large bowl while still warm. Pour dressing over them and gently toss to coat.

Step 4: Add fresh ingredients
Stir in sliced shallots, parsley, chives, and any optional ingredients like tomatoes or olives. Toss again gently. Taste and adjust salt, pepper, or vinegar.

Step 5: Rest and serve
Let the salad rest for 10 minutes to absorb flavours. Serve warm or at room temperature, straight from the bowl or on a platter.

Serving and Pairing Suggestions

Serve the salad alongside grilled fish, roasted chicken, or a rainbow of seasonal vegetables. It’s perfect at barbecues or potlucks—pair with tzatziki or a light herb dip. Works well as part of a picnic or a side at a casual dinner party.

Storing and Reheating Tips

Room Temperature: Keeps for up to 4 hours in a covered bowl.

Refrigerator: Store in an airtight container for up to 3 days—allow it to come to room temperature before serving.

Reheating: Warm gently in a pan over low heat, adding a splash of olive oil, or serve cold as a refreshing salad.

Top Tips for Perfecting

Use new potatoes or fingerling potatoes for best texture. Roast at high heat so you get a crisp outside with fluffy centers. Make the dressing just before serving so it stays bright.

Add fresh herbs at the end to preserve their flavor and color. For make-ahead ease, roast potatoes in the morning and toss before guests arrive.

Recipe Variations

Mediterranean Twist: Add olives, cherry tomatoes, and crumbled feta.

Warm Bacon Version: Fold in crispy bacon and chopped green onions.

Vegan Option: Skip the honey, stir in capers, and add a splash of lemon.

Spicy Version: Add chopped jalapeño or red-pepper flakes to the dressing.

Creamy Style: Stir in a couple tablespoons of Greek yogurt or sour cream at the end.

Frequently Asked Questions (FAQs)

1. Can I make this salad ahead of time?
Yes, roast the potatoes ahead and mix before serving to keep fresh texture.

2. What if I don’t have Dijon mustard?
Use whole-grain mustard or even a mild yellow mustard—it works.

3. My potatoes seem soggy after refrigerating. What do I do?
Let them come to room temperature and toss with a splash of olive oil before serving.

4. Can I use red potatoes or russets?
Yes, but cut red potatoes carefully to get uniform pieces. Russets can get crumbly.

5. How do I keep the herbs bright-looking?
Chop and add them just before serving. Adding earlier makes them wilt and lose color.

Conclusion

I love how this roasted potato salad reminds me of summer evenings—warm air, laughter around our garden table, and simple ingredients brought together with care. Each forkful tastes like home, conversation, and sunlight.

This recipe isn’t meant to impress. It’s meant to bring people together, to fill plates and hearts in equal measure. I hope you make it for a lazy afternoon picnic or a casual dinner. Let me know how it turns out, and don’t forget to pin it if you love easy, flavour‑packed dishes.