Name: Roasted Potato Salad for Any Meal – Side Dish Recipes Win
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ small red onion, thinly sliced; 2 tablespoons chopped fresh parsley; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard

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We all need a few solid side dish recipes tucked away for those ‘what do I serve with this?’ moments. This roasted potato salad has become my quiet hero. It’s cozy and crispy in just the right way, and the whole thing feels like comfort wrapped in herbs and olive oil. You know how some salads feel like an obligation? This isn’t one of those. I make it when I want something reliable that still feels a bit special. We’re talking warm roasted potatoes, zesty mustard, and a touch of red onion sass. And the dressing? It clings just enough, like it knows it belongs there. Whether you’re pulling this together for your weekend lunch or sliding it onto a crowded holiday table, it holds its own. It’s a bit earthy, a little tangy, and perfectly simple. This one checks all the boxes: recipes and food you actually want to eat, side dish recipes easy to throw together, and hands-down one of the best potato recipes I’ve found. It even gets along with mushroom side dishes, which is saying something. If you like recipes and cooking that don’t make you sweat, and want something tasty to balance your recipes and drinks, this one’s for you.

1) Key Takeaways
2) Easy Roasted Potato Salad Recipe
3) Ingredients for Roasted Potato Salad
4) How to Make Roasted Potato Salad
5) Tips for Making Roasted Potato Salad
6) Making Roasted Potato Salad Ahead of Time
7) Storing Leftover Roasted Potato Salad
8) Try these Side Dish Recipes next!
9) Roasted Potato Salad
10) Nutrition

1) Key Takeaways

Roasted potato salad brings warmth and crunch together in the best way. You can serve it hot, room temp, or cold, and it’ll still be the dish people hover over. It’s perfect as one of your go-to side dish recipes, especially when you want something beyond the usual creamy mayonnaise stuff.

Each bite is herby and hearty without being heavy. It’s flexible too. You can add more vinegar if you like it zippy, or go light for a mellow flavor. You can prep it in advance, and it travels well to picnics or potlucks. No worries about it getting soggy either — the roast holds up.

This recipe’s a winner for those of us who want to feed folks real food with little fuss. Potatoes, spices, fresh herbs, a touch of mustard, and some olive oil is all it really needs to shine.

2) Easy Roasted Potato Salad Recipe

We all have that list of reliable side dish recipes that come to the rescue when we’re drawing blanks. For me, this roasted potato salad sits near the top. It doesn’t ask much from you but gives a lot back in flavor and texture.

You start with baby potatoes. I usually grab red or yellow because they hold their shape and roast like a dream. They’re the star here, with a crispy outside and soft middle. I toss them with just enough olive oil and seasonings so they get golden in the oven without fussing.

When the potatoes are still warm, I mix in thinly sliced red onions and a bit of apple cider vinegar. The heat softens the onion just enough, and the vinegar brightens everything up. Dijon mustard and fresh parsley seal the deal. It’s the kind of thing you make once, then crave every other weekend. This is side dish recipes magic done right.

3) Ingredients for Roasted Potato Salad

Baby Potatoes: These little guys roast up with a crispy shell and fluffy inside. I usually halve them so they cook evenly and soak up all that seasoning love.

Olive Oil: A drizzle of olive oil helps everything roast instead of steam. You don’t need much — just enough to coat the potatoes without leaving them greasy.

Sea Salt: Don’t skip the salt. It brings out the natural flavor in the potatoes and ties everything together.

Black Pepper: A few cracks of black pepper add just the right touch of warmth. Freshly ground makes a big difference here.

Smoked Paprika: A hint of smoky depth that makes this feel more like a main than a side sometimes. It also helps with color and aroma.

Garlic Powder: For that mellow garlic flavor without the risk of burning fresh garlic in a hot oven.

Red Onion: Sliced thin and tossed in warm with the roasted potatoes, it softens just enough and adds a sweet sharpness that balances the dish.

Fresh Parsley: You want something green in the mix. Parsley’s fresh flavor makes it feel complete and light.

Apple Cider Vinegar: This gives the salad a little zip. It wakes up the rest of the ingredients and cuts the richness.

Dijon Mustard: Adds a creamy bite and makes the salad taste more layered. Just a teaspoon brings everything together.

4) How to Make Roasted Potato Salad

Step 1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper so you don’t lose any crispy bits to the pan.

Step 2. Toss halved potatoes with olive oil, sea salt, pepper, paprika, and garlic powder. I do this in a big bowl so they get coated on every side.

Step 3. Spread the seasoned potatoes onto the baking sheet in a single layer. Try not to crowd them or they’ll steam instead of roast.

Step 4. Roast for 35 to 40 minutes. Flip halfway through to brown both sides. You want them golden and slightly crisp on the edges.

Step 5. While the potatoes are still hot, add them to a big bowl. Toss with thin red onion slices, vinegar, mustard, and parsley. Stir gently so you don’t mash them.

Step 6. Taste. Adjust vinegar or salt if needed. Serve warm or let it cool to room temp. Either way, it works beautifully.

5) Tips for Making Roasted Potato Salad

Pick your potatoes wisely. Waxy types like Yukon Gold or red potatoes keep their shape and roast evenly. Avoid russets here — they’ll fall apart on you.

When seasoning, don’t overdo it. The key is balance. You want flavor but not a spice overload. Let the potatoes still taste like potatoes, just upgraded.

Give your potatoes room to breathe on the tray. If they’re piled on top of each other, they’ll steam and go soggy. Spread them out and roast them until they’re deeply golden. That crisp edge is what makes this one of those side dish recipes worth repeating.

6) Making Roasted Potato Salad Ahead of Time

This dish is great for meal prep or when guests are coming over. I’ll usually roast the potatoes in the morning and toss everything together before dinner. They hold their texture well, even after sitting in the fridge.

If you like a punchier flavor, let the finished salad sit covered at room temp for 30 minutes before serving. That gives the vinegar and mustard time to settle into the potatoes.

Just don’t dress the salad while the potatoes are cold. The flavors blend better when they’re still warm, so try to mix the ingredients before chilling, then stir again when ready to serve. A few quick tosses and it’s good to go.

7) Storing Leftover Roasted Potato Salad

I store leftovers in a sealed glass container, usually one of those ones with a locking lid. It’ll keep well for about 4 days. The potatoes might lose some crispness, but the flavor sticks around.

When reheating, I skip the microwave. A quick toss in a hot skillet revives the edges and brings back that roasted feel. You can eat it cold too. It’s one of those dishes that swings both ways — warm and comforting or cold and zesty.

This is the kind of recipe I double just so I can have leftovers. It works with eggs at breakfast, inside wraps, or with grilled meats at dinner. One of those true side dish recipes that finds a new role with every meal.

8) Try these Side Dish Recipes next!

9) Roasted Potato Salad