Dessert

Best Roasted Potato Salad Recipe

ByElena Hart October 12, 2026October 12, 2026

Introduction

This Best Roasted Potato Salad combines crispy, golden potatoes with a tangy, herb-filled dressing for a flavorful twist on a classic side. Perfect for picnics, barbecues, or any meal that calls for a comforting, savory salad.

A large white round bowl filled with a colorful mix of small roasted potatoes, cut in halves and quarters with golden brown, crispy skins showing some charring. The potatoes are layered with pieces of cooked red peppers adding bright red color. A creamy white sauce with a green herb speckled texture is drizzled unevenly all over the potatoes. Fresh chopped dill and chives are sprinkled generously on top, adding a vibrant green contrast. A silver spoon rests inside the bowl on the right side beneath the sauce. The bowl is placed on a white marbled surface, with two smaller white bowls partially visible at the top right, one holding chopped green herbs and the other containing small pieces of cooked bacon. A soft pink cloth is draped at the bottom edge of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes (halved)
¼ cup olive oil

1 teaspoon dried oregano
1 teaspoon garlic powder

1 teaspoon kosher salt
8 strips bacon (cooked and chopped)

3 tablespoons chives (finely chopped)
3 tablespoons dill (finely chopped)
⅓ cup mayonnaise

1 ½ tablespoons white wine vinegar
2 tablespoons dill (finely chopped)
1 small shallot (finely diced)

2 tablespoons stone ground mustard
1 teaspoon garlic powder
¼ teaspoon kosher salt (more to taste)

Instructions

Step 1: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Step 2: Wash, dry, and halve the potatoes. In a bowl, toss them with olive oil, kosher salt, dried oregano, and garlic powder until evenly coated.
Step 3: Arrange the potatoes cut side down on the prepared baking sheet. Place on the top oven rack and bake for 15 minutes, or until potatoes are fork-tender.

Step 4: Increase the oven temperature to broil. Flip the potatoes so the cut side is facing up, and broil for an additional 5 minutes to achieve a crisp finish.
Step 5: While the potatoes cook, combine mayonnaise, white wine vinegar, additional dill, diced shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix well to create the dressing.
Step 6: Remove the potatoes from the oven and let them cool for about 10 minutes. Top with cooked bacon, chopped chives, fresh dill, and drizzle the dressing over everything before serving.

Tips & Variations

Use red or yellow baby potatoes for a colorful salad variation.
Swap mayonnaise for Greek yogurt to lighten the dressing while keeping creaminess.
For extra flavor, roast garlic cloves along with the potatoes.

Add a splash of lemon juice to the dressing for a brighter taste.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. For best texture, add fresh herbs just before serving. Reheat gently if preferred warm, but it’s also delicious served cold.

How to Serve

This dish is served in a white oval dish filled with halved roasted potatoes that have a golden brown and slightly crispy texture. On top of the potatoes, there are scattered pieces of reddish-brown cooked bacon and small bright green chopped chives. A creamy white sauce with visible herbal specks is drizzled generously over the potatoes, bacon, and chives. Fresh green dill is sprinkled abundantly across the dish, adding a vibrant touch. In the background, small white bowls filled with green herbs sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, you can use red, yellow, or fingerling potatoes. Just adjust the cooking time depending on their size to ensure they are tender and roasted to perfection.

Is it okay to prepare the dressing in advance?

Absolutely. The dressing can be made a day ahead and stored in the refrigerator. This allows the flavors to meld nicely, making your potato salad even more flavorful.