Roasted Potato Salad

This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap.

A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.

Potato Salad with Roasted Potatoes

Oh, how I love potato salads. I’ve shared so many potato salad recipes here, I really can’t pick a favorite. This one has been in the rotation for over ten years though and it’s definitely one of the recipes I make the most frequently.

Have you tried roasting the potatoes for potato salad? Roasting is a bit of a gamechanger. No mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes in a tangy dressing.

My favorite add-ins for potato salad are classics with just some hard-boiled eggs, a bit of pickle, and some olives.

I know everyone doesn’t love olives, but trust me here and try them once. I thought I hated them too, but man, they are awesome in potato salad.

The Roasted Potato Salad was requested for a barbeque this past weekend and I was happy for the excuse to make it once again and finally update the photos.

Roasted Potato Salad

The most important thing to keep in mind when roasting the potatoes for this salad is that the potatoes should be tender and lightly browned, but not cooked until crispy.

Normally, when I’m roasting potatoes I want them deeply browned on the edges and super crisp. However, for a potato salad, you’ll want to cool the potatoes completely before mixing them with the dressing.

And crispy deeply roasted potatoes? Unfortunately, while they are AMAZING piping hot, they aren’t quite as fantastic after they’re cold.

Roasted potatoes will be perfectly cooked for this salad when they’re golden, fluffy on the inside, and barely crisped on the edges. You can see in the photo how they should look. Pull them from the oven before they are deeply browned.

Roasted Potato Salad Recipe

1. Roast the potatoes until tender and lightly browned. Allow them to cool completely and place them in a mixing bowl.
2. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
3. Combine the dressing ingredients and then add the dressing to the potatoes one spoonful at a time.
4. Top with parsley and green onions before serving.

Dressing for Potato Salad

It doesn’t take all that many ingredients to make a memorable dressing for potato salad. In my experience, it’s best to add the dressing to the potatoes, just a spoonful at a time and toss gently to coat.

I usually have a couple of tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier.

It’s always nicer to have a little extra instead of not quite enough when it comes to dressings. No one enjoys a dry potato salad.

• mayonnaise
• dijon or plain mustard
• dill pickle relish or chopped pickles with a bit of pickle juice
• seasoning salt
• granulated garlic or garlic powder
• dried dill

How to Cook Hard Boiled Eggs

1. Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes.
2. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.
3. Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I’ve found that peeling them under barely running water often helps as well. 

You already know that I love potato salad and I just don’t think that you can have enough great recipes for it!

Thrown together on a whim one night while we were on the road, Dill Pickle and Bacon Potato Salad rapidly become that summer’s favorite potato salad. Filled with plenty of eggs, bacon, and pickles, this has been a kid and adult favorite from the first bite.

Garlic Lover’s Warm Potato Salad starts with tiny baby potatoes that are roasted until crisp on the outside and fluffy inside. After roasting, the hot potatoes are coated with an abundance of garlicky oil and vinegar before being tossed with plenty of chives and parsley.

Creamy deviled egg filling creates the dressing that coats each bite of this Deviled Egg Potato Salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this Mexican Street Corn Potato Salad.

Warm roasted potatoes are seasoned well and then combined with fresh tomatoes and scallions before being tossed in a quick vinaigrette to make this Honey Dijon Roasted Potato Salad.

Salami, mozzarella, pepperoncini, olives, red onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy Antipasti Potato Salad.

Potatoes, eggs, olives, and pickles are combined in a tangy, slightly spicy, absolutely irresistible dressing to make this Cholula Potato Salad.

What’s not to love about a fully loaded Ranch Potato Salad filled with crumbled bacon and chunks of egg? This spectacular potato salad has been my kids’ favorite potato salad for several years now.

Roasted Potato Salad

4 from 1 vote

This is a Roasted Potato Salad filled with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.

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Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Servings: 8

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Ingredients 

• ▢ 3 pounds baby red potatoes diced into 1/2"-3/4" pieces
• ▢ 2 tablespoons light flavor olive oil
• ▢ 2 teaspoons kosher salt adjust to taste
• ▢ 1 teaspoon freshly cracked pepper adjust to taste
• ▢ 6 hard-boiled eggs see note below
• ▢ ½ cup olives roughly chopped

Dressing Ingredients

• ▢ 1 cup mayonnaise
• ▢ 2 teaspoons dijon or plain mustard
• ▢ 2 tablespoons dill pickle relish or chopped pickles with a bit of pickle juice
• ▢ ¼ teaspoon seasoning salt
• ▢ ¼ teaspoon granulated garlic or garlic powder
• ▢ ¼ teaspoon dried dill
• ▢ 2 tablespoons chopped fresh Italian parsley for garnish
• ▢ 2 tablespoons thinly sliced green onions for garnish

Instructions

• Preheat oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine and ensure that all pieces are well-coated.
• Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
• Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
• Combine the mayonnaise, mustard, relish, salt, garlic powder, and dill in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a stronger pickle flavor, add more relish or additional pickle juice.
• One spoonful at a time, add the dressing to the potatoes and toss gently to coat. I usually have a couple of tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier. It's always nicer to have a little extra instead of not quite enough when it comes to dressings.
• Top with parsley and green onions before serving.

Notes

For perfectly cooked hard-boiled eggs:

• Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.
• Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I’ve found that peeling them under barely running water often helps as well. 

Nutrition

Calories: 415kcal · Carbohydrates: 29g · Protein: 8g · Fat: 30g · Saturated Fat: 5g · Polyunsaturated Fat: 14g · Monounsaturated Fat: 10g · Trans Fat: 1g · Cholesterol: 152mg · Sodium: 1082mg · Potassium: 836mg · Fiber: 3g · Sugar: 3g · Vitamin A: 266IU · Vitamin C: 15mg · Calcium: 44mg · Iron: 2mg

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{originally published 9/4/11 – recipe notes and photos updated 8/1/22}