Roasted Potato Salad

I discovered this roasted potato salad on a lazy Sunday afternoon at a farmer's market, where a vendor was sampling warm potatoes tossed with something tangy and herbaceous. One bite and I was hooked—the crispy edges, the bright vinegar, the way fresh chives made everything sing. I rushed home to recreate it, and now it's become my go-to whenever I need something that feels both comforting and vibrant. It's the kind of dish that tastes like summer but works just as well in winter.

I remember bringing this to a potluck last spring, worried it might disappear unnoticed. Instead, I watched people go back for seconds, then thirds, scraping the last bits of vinaigrette from the bowl. That's when I knew I had something special—a side dish that didn't fade into the background but became the conversation piece.

Ingredients

• Baby potatoes, halved (1.5 lbs): Baby potatoes have thinner skins and a waxy texture that crisps beautifully in high heat without falling apart. Halving them ensures they cook evenly and roast faster. If you can't find baby potatoes, use small fingerlings cut into similar-sized pieces.
• Olive oil (5 tbsp total): Two tablespoons go toward roasting—this is what creates those irresistible golden edges. The extra three in the dressing emulsify with the vinegar and mustard. Don't skip it; this is where the magic happens.
• Kosher salt and freshly ground black pepper: Season the potatoes before roasting so they absorb the flavor. This matters more than you'd think—it's the difference between bland and brilliant.
• Celery and red onion: The celery adds a clean crunch, while red onion brings a gentle sharpness that plays beautifully against the vinegar. Both are cut small so they don't overpower.
• Fresh parsley and chives: These aren't just garnish—they're the final freshness that makes you want another bite. Chop them just before serving if you can; it releases their oils and brightens everything.
• Apple cider vinegar: This is gentler than white vinegar but more flavorful. It's the soul of the dressing, so choose a good one if you have it.
• Dijon mustard: This acts as both flavoring and emulsifier, helping the oil and vinegar actually get along. A tablespoon is all you need for that sophisticated tang.
• Honey (optional): Just a teaspoon balances the acidity and adds a whisper of sweetness. If you're vegan, maple syrup works beautifully instead.

Instructions

Get your oven ready:

Preheat to 425°F. This high heat is crucial—it's what turns those potato edges crispy and golden brown. Don't skip this step or rush it.

Coat and spread:

Toss your halved potatoes with the two tablespoons of olive oil, salt, and pepper until every piece gleams. Spread them on a baking sheet in a single layer, cut-side down if you can. This is where the magic begins—that contact with hot metal is what creates those beautiful crispy edges.

Roast with intention:

Slide them into the oven for 25 to 30 minutes. About halfway through, give the pan a shake or turn the potatoes so they cook evenly. You'll know they're done when they're golden and a fork slides through the flesh easily. When you pull them out, breathe in that aroma—it should smell like pure comfort.

Make the dressing:

While the potatoes cool for about ten minutes, whisk together the three tablespoons of extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey if using, salt, and pepper in your large bowl. Whisk until it's slightly thick and well combined. Taste it straight from the whisk—it should make your mouth water.

Bring it together:

Add the warm potatoes to that dressing along with the celery, red onion, parsley, and chives. Toss gently, as if you're handling something precious, because you are. The warm potatoes will soak up all that tangy flavor, which is exactly what you want.

Taste and trust your palate:

This is the moment to taste and adjust. Need more vinegar? Add it. Need more salt? Go ahead. This is your dish now. Serve it warm, at room temperature, or even chilled—it's good every way.

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I'll never forget my neighbor peering over the fence and asking what smelled so good—then she came back three days later asking for the recipe after I sent a container home with her. That's when I realized this wasn't just a side dish; it was a way of connecting with people.

Variations and Add-Ins

This salad is wonderfully versatile, and I've learned that the base is strong enough to carry almost anything you add to it. Crumbled feta cheese or goat cheese adds a creamy tang. Chopped dill pickles bring a briny surprise that somehow works perfectly. A handful of toasted walnuts or pecans adds crunch and earthiness. Some people love it with crispy bacon bits, and honestly, who could blame them? The beauty of this dish is that it's forgiving—build on the foundation and trust your instincts.

Pairing and Serving Ideas

Serve this alongside grilled chicken or fish, and you've got the kind of meal that feels both casual and considered. It pairs beautifully with a chilled white wine if you're in that mood. I've also served it as the main course at vegetarian gatherings, piled onto lettuce or alongside roasted vegetables and crusty bread. The fact that it holds up at room temperature makes it perfect for picnics, potlucks, and any situation where you need something that travels well.

Storage and Make-Ahead Wisdom

This salad keeps beautifully in the refrigerator for up to three days, though I'll be honest—it rarely lasts that long in my house. You can roast the potatoes a day ahead and store them separately, then dress and finish the salad just before serving if you want peak freshness. The flavors actually deepen as it sits, so if you're making it for a gathering, don't stress about timing it perfectly. A little advance prep might actually be your friend here.

• Roast your potatoes ahead of time and store them in an airtight container for up to two days
• Make the dressing in advance too—it's even better the next day once flavors have melded
• Add the fresh herbs just before serving to keep them looking vibrant and tasting fresh

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This roasted potato salad has become the dish I turn to when I want to feel like I've actually cooked something worth remembering, even though it's simple enough that anyone can make it shine. It's proof that good food doesn't need to be complicated—just honest, well-seasoned, and made with attention.

Recipe FAQs

→ What type of potatoes work best?

Baby potatoes or small waxy potatoes are ideal as they roast evenly and hold their shape well.

→ Can this dish be served warm or cold?

It is delicious served warm right after mixing or chilled for a refreshing contrast.

→ How can I make the dressing tangier?

Increasing the apple cider vinegar slightly or adding a touch more mustard enhances the tanginess.

→ Are there good alternatives to honey in the dressing?

Maple syrup or agave nectar work well as vegan-friendly sweeteners without overpowering flavors.

→ What herbs complement roasted potatoes here?

Fresh parsley and chives add brightness and a mild oniony note that pairs beautifully with the roasted texture.