Roasted Potato Salad (Printable)

Crispy roasted potatoes tossed with fresh herbs and a tangy vinaigrette for a bright, flavorful side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs halved baby potatoes
02 - 2 tbsp olive oil
03 - 0.5 tsp kosher salt
04 - 0.25 tsp freshly ground black pepper

→ Vegetables & Herbs

05 - 0.5 cup diced celery
06 - 0.33 cup chopped red onion
07 - 0.25 cup chopped fresh parsley
08 - 2 tbsp chopped fresh chives

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp Dijon mustard
12 - 1 tsp honey (optional)
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper

# How To Make It:

01 - Set the oven temperature to 425°F and prepare for roasting.
02 - Toss halved baby potatoes with olive oil, kosher salt, and black pepper until evenly coated. Arrange in a single layer on a baking sheet.
03 - Roast the potatoes for 25 to 30 minutes, turning once halfway, until golden brown and crisp. Allow to cool for 10 minutes.
04 - In a large bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey if using, salt, and black pepper until combined.
05 - Add the roasted potatoes, diced celery, chopped red onion, parsley, and chives to the bowl with dressing. Toss gently to incorporate all ingredients evenly.
06 - Taste and adjust seasoning if necessary. Serve the salad warm or at room temperature.

# Tips from dashanddishes:

01 -
  • Golden, crispy potatoes that stay tender inside—there's a reason this became my weekend staple
  • The mustard vinaigrette is bold enough to matter but never overpowers; it's that perfect balance
  • It actually tastes better when served warm or even at room temperature, so there's zero stress about timing
  • Naturally vegetarian and gluten-free, which means everyone at the table can enjoy it
02 -
  • Never dress the potatoes when they're hot from the oven—okay, actually do, because warm potatoes absorb dressing better. But let them cool for just five to ten minutes so they don't break apart when you're tossing. This lesson came from a batch of mashed potato salad that looked more like a sad puddle.
  • The difference between a forgettable potato salad and one that stays in people's memory is the vinegar-to-oil ratio and the mustard. Don't be shy with either. A timid dressing creates a timid dish.
03 -
  • Use a good quality extra-virgin olive oil for the dressing—you'll actually taste the difference, and it elevates the whole dish
  • If your potatoes seem bland after roasting, it usually means they needed more salt before they hit the oven. Remember: season as you go, especially with potatoes
  • The secret that changed everything for me was tossing the warm potatoes with the dressing while they're still warm. Cold potatoes resist flavor, but warm ones drink it right up like they've been waiting for it

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