This creamy roasted potato salad is a fun twist on a classic dish. Crispy potatoes are mixed with a rich and tangy dressing, making every bite a treat!
It’s perfect for picnics or as a side dish at dinner. Honestly, I love how the warm potatoes soak up the dressing—it’s comfort food at its best!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes are the best choices because they stay creamy inside while getting crispy on the outside. If you’re in a pinch, any small waxy potatoes will do!
Mayonnaise: This gives the salad creaminess. If you want a lighter option, use Greek yogurt instead. You can also mix them together for a nice blend of flavors.
Dijon Mustard: It adds a nice tang. If you don’t have it, regular mustard works too, or even a bit of vinegar can replace it in a pinch.
Fresh Herbs: Dill and parsley pair well, but feel free to swap for other herbs like chives or thyme based on your preference or what’s available.
Hard-Boiled Eggs: Optional, but they add a nice texture. If you’re vegan, simply leave them out and enjoy the salad as is!
How Do You Achieve Perfectly Roasted Potatoes?
Roasting potatoes is key to this salad’s flavor! Here are some insider tips:
- Cut the potatoes into even sizes so they cook at the same rate.
- Don’t overcrowd the baking sheet. Give them room to crisp up!
- Make sure to flip them halfway through cooking for an even roast.
- Give them a little time to cool before mixing in the dressing for a deliciously creamy blend.
Following these tips will ensure your potatoes are golden and flavorful, making your salad a star at any gathering!
How to Make Creamy Roasted Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (such as Yukon Gold or red potatoes), halved or quartered
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 stalks celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill or parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon honey or sugar
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients, plus 30-40 minutes for roasting the potatoes. Don’t forget to chill the salad for at least 30 minutes before serving, so that the flavors can meld together perfectly. All in all, plan for about an hour and 20 minutes.
Step-by-Step Instructions:
1. Roast the Potatoes:
Start by preheating your oven to 425°F (220°C). While it’s heating, take the halved or quartered potatoes and toss them in a bowl with olive oil, salt, and black pepper. Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet. Roast them in the oven for about 25-30 minutes. Remember to turn them halfway so they become golden and crispy. Once done, take them out and let them cool for a bit.
2. Prepare the Dressing:
While the potatoes are roasting, grab a large bowl and whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar (or lemon juice), honey, and a pinch of salt and pepper. Mix until you have a smooth and creamy dressing that’s ready to coat the potatoes.
3. Combine the Ingredients:
Once the potatoes are cool, add them to the bowl with the dressing, along with the chopped celery, red onion, and your fresh herbs. Gently toss everything together so that all the ingredients are nicely coated in the dressing.
4. Chill and Serve:
If you’re using hard-boiled eggs, fold them in gently now. Cover the salad and put it in the fridge for at least 30 minutes. This chilling time helps the flavors mix beautifully. When you’re ready to serve, enjoy the potato salad chilled or at room temperature, garnished with extra fresh herbs if you like.
Enjoy your delicious creamy roasted potato salad!
FAQ for Creamy Roasted Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes are ideal for their texture, you can also use other waxy potatoes. Just make sure they are small to medium-sized for even cooking.
How Can I Make This Recipe Lighter?
If you want a lighter version, try substituting half or all of the mayonnaise with Greek yogurt. This will give you a creamy texture with fewer calories!
Can I Make This Salad in Advance?
Yes! You can prepare the salad a day ahead. Just keep it stored in an airtight container in the fridge. The flavors will actually deepen and taste even better the next day!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best flavor and texture, try to consume them within that timeframe!
