No summer grill-out is complete without a good potato salad. Red potatoes are roasted until perfectly crispy and then slathered in a bright, creamy dressing with loads of fresh herbs. Chopped eggs add a decadent touch, and celery and red onion give a delightful crunch. I have no doubt this herbed roasted potato salad will become your new go-to summer recipe.
I love potato salad of all kinds, including the traditional boiled potato variety with a soft bite, but have you ever had roasted potato salad? Obsessed! The crispy skin on the roasted red potatoes give this side dish a nice textural twist from your typical potato salad, and sometimes it's nice to change it up. Keeps you on your toes, you know?
And then there's the dressing -- oh, how I adore this dressing. If summer could magically transform into a salad dressing, this would be it. A punch of lemon and four types of fresh herbs flavor this dressing while a dash of honey gives it a little sweetness to round everything out. Honestly, I wouldn't be surprised if you use this dressing for every summer salad.
How to Roast Red Potatoes
Before we start on the rest of the recipe, we need to roast our petite, or baby, red potatoes. This variety is smaller than your typical red potato, so once quartered, they’re the perfect bite-size chunks.
Now we place the quartered red potatoes on a large sheet pan and drizzle with plenty of olive oil, salt and pepper. We toss the potatoes until they’re well-coated and pop them in the oven. To give the potatoes enough room to roast, I use a 16-inch-by-22-inch sheet pan. If we overcrowd our potatoes, they won't roast properly and develop that crispy skin.
You may be tempted to cook the potatoes on parchment paper for easy cleanup, but I don’t recommend it. That hot metal surface helps crisp our potatoes.
We let the potatoes roast for 30 minutes, give them a stir and then roast for another 15 to 20 minutes or so. By then, the potatoes should have that crisp skin, and we can set them aside to cool.
With our petite red potatoes roasted, we’re ready to start on our herbed dressing. In a food processor, we add mayo, Dijon mustard, garlic, lemon juice, honey, parsley, basil, tarragon and dill and blend until smooth like so.
Now let's give the creamy herbed dressing a taste for good measure. How delicious is that? You want to eat this dressing by the spoonful, huh? I get it -- I’ve been there.
In a large bowl, we mix together the roasted red potatoes, hard-boiled eggs, celery and red onion and then pour the dressing on top and gently stir to coat. Red potatoes hold their shape well because of the low starch content, so we shouldn’t have problems with the potatoes breaking down on us.
We cover and refrigerate to chill, and that’s it. Now spoon a big pile onto your plate and enjoy your new favorite potato salad recipe on a lovely summer day. It's especially great with some smoked whole chicken and smoked Texas brisket!
Can I Make Ahead of Time?
You sure can, which makes this potato salad perfect for entertaining. As I mentioned, the roasted red potatoes hold their shape well, so even after a few days, the potatoes don't become soggy. I've made a big batch of this herbed roasted potato salad for Matt and I to eat for a few days, and it's still great five days later.
Can I Double Recipe to Serve a Crowd?
Absolutely. I've doubled this recipe on more than one occasion. As a warning, doubling this recipe takes a lot of potatoes, so give yourself enough time to roast the potatoes in two batches. You can put both sheet pans in the oven on different racks, though I find the one on the bottom rack needs extra time to crisp up.
On a hot summer day, there’s nothing like a good hefeweizen on the side of this herbed roasted potato salad. I love how a hefeweizen’s citrusy notes brighten the herbs, and the thick mouthfeel matches the mayo and potatoes. At the same time, hefeweizens are plenty bubbly to cut through our creamy dressing.
In the mood for wine? You’ll love a chardonnay with this herbed roasted potato salad. The buttery body of the chardonnay perfectly balances the richness of dressing, and the two textures complement each other nicely.
When you need the perfect summer side dish, I hope you try this herbed roasted potato salad. I'm sure it'll be the hit of your summer party. Please let me know how you enjoyed this herbed roasted potato salad recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Looking for Other Summer Recipes?
- Salmon-avocado burger with lime-sriracha aioli
- Hawaiian potato salad
- Herbed bacon macaroni salad
- Burrata-blackened salmon panzanella salad
Herbed Roasted Potato Salad
- Large sheet pan
- Food processor
- 2 pounds petite red potatoes quartered (see note)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic clove grated or minced
- ½ lemon juiced
- 1 dill sprig leaves removed
- ½ cup fresh parsley leaves
- ⅛ cup fresh basil leaves
- ⅛ cup fresh tarragon leaves
- 2 teaspoons honey
- 4 hard-boiled eggs chopped
- 1 celery stalk finely chopped
- ½ cup red onion finely chopped
- Heat oven to 450 degrees. On a 16-inch-by-22-inch baking sheet, toss potatoes with olive oil, salt and pepper. Roast in the oven for 30 minutes. Open the oven and stir the potatoes around. Roast for another 15 or 20 minutes. They're done when the outside is crispy, and the inside is soft. Set aside to cool.
- In a food processor, combine mayonnaise, Dijon mustard, garlic, lemon juice, dill, parsley, basil, tarragon and honey. Process until smooth.
- In a large bowl, stir together the cooled potatoes with hard-boiled eggs, celery and red onion. Pour the mayonnaise dressing on top and stir until everything is well-coated. Store in the refrigerate to chill. Enjoy!
- I find petite, or baby, red potatoes work best. Generally, you can find them prepackaged in the produce section. If you use regular red potatoes, you'll need to cut them into 1-inch chunks, which will take a few more cuts than quartering.
- If you don't have a food processor, you can finely chop the fresh herbs and then stir together everything in a bowl.
- The herbed roasted potato salad should last in the refrigerator for about five days.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.