Herb Roasted Potato Salad

This roasted potato salad combines the comforting warmth of oven-roasted potatoes with the creamy tanginess of a homemade Dijon dressing. The crispy edges of the potatoes soak up the flavors perfectly while maintaining their texture, making this a refreshing twist on traditional potato salad.

I created this recipe after growing tired of traditional mayo-drenched potato salads. My family now requests this version for every summer gathering, and the plate is always scraped clean.

Ingredients

• Baby gold or red potatoes: Their thin skins and creamy interiors make them perfect for roasting without peeling
• Olive oil: Use a good quality oil as it contributes significant flavor to the roasted potatoes
• Dried herbs: Oregano, rosemary, and sage create a Mediterranean flavor profile that elevates the potatoes
• Bacon: Adds a smoky, savory crunch that contrasts with the creamy potatoes
• Green onions: Provide a mild onion flavor without the harshness of raw regular onions
• Fresh parsley: Brightens the whole dish with color and a fresh herbal note
• Mayonnaise: Forms the creamy base of the dressing
• White wine vinegar: Adds tanginess to balance the rich mayo
• Fresh dill: The distinctive flavor pairs beautifully with potatoes and gives the dressing character
• Dijon mustard: Adds complexity and zip to the dressing look for authentic French Dijon for best results

Step-by-Step Instructions

Prepare the potatoes:

Wash and dry baby potatoes thoroughly then slice them in half evenly so they cook at the same rate. The dry exterior helps them crisp up better in the oven.

Season generously:

Place halved potatoes on a parchment-lined baking sheet then drizzle with olive oil and sprinkle with herbs, garlic powder, salt and pepper. Toss thoroughly to coat each piece evenly this ensures consistent flavor throughout.

Roast to perfection:

Arrange potatoes in a single layer with cut sides down and roast at 450°F for 12-15 minutes until fork tender. The high heat caramelizes the natural sugars in the potatoes creating rich flavor.

Broil for crispiness:

Switch oven to broil setting and cook for 1-2 minutes then flip and broil another 1-2 minutes. Watch carefully as they can burn quickly this step creates those irresistible crispy edges.

Make the dressing:

While potatoes roast whisk together mayonnaise, white wine vinegar, fresh dill, Dijon mustard, garlic powder, salt and pepper until smooth and well combined. Taste and adjust seasonings as needed.

Assemble and serve:

Transfer warm roasted potatoes to a serving platter then top with crumbled bacon, sliced green onions, and fresh parsley. Drizzle with the Dijon dressing right before serving so the potatoes remain crispy.

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The dried sage in this recipe is my secret weapon. While many potato recipes call for rosemary alone, the sage adds an earthy depth that reminds me of Thanksgiving dinner. My grandmother always added a pinch to her potatoes, and this small addition makes people wonder what that special something is.

Make It Ahead

This potato salad works beautifully as a prep ahead dish. Roast the potatoes and prepare the dressing up to two days in advance, storing them separately in airtight containers in the refrigerator. When ready to serve, warm the potatoes in a 350°F oven for about 10 minutes to refresh their texture, then assemble with the toppings and dressing. This makes it perfect for entertaining when you want to minimize last minute cooking.

Seasonal Variations

• Summer version: Add fresh corn kernels, cherry tomatoes, and basil instead of parsley for a bright, seasonal twist.
• Fall harvest: Incorporate roasted butternut squash cubes alongside the potatoes and substitute sage for the dill in the dressing.
• Winter comfort: Mix in roasted garlic cloves with the potatoes and add a sprinkle of smoked paprika to the dressing for added warmth.
• Spring freshness: Include blanched asparagus pieces and substitute tarragon for the dill in the dressing for a light, springtime flavor profile.

Serving Suggestions

This roasted potato salad pairs beautifully with grilled meats, especially burgers, steaks, or chicken. For a complete meal, serve alongside a simple green salad dressed with lemon and olive oil. The potato salad also works wonderfully as part of a brunch spread alongside quiche or frittata. For vegetarians, this can be a substantial main dish by omitting the bacon and adding roasted chickpeas or white beans for protein.

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Frequently Asked Questions

→ Can I make this potato salad ahead of time?

Yes, you can prepare the components ahead of time. Roast the potatoes and make the dressing up to 2 days in advance, storing them separately in the refrigerator. For the best texture, reheat the potatoes slightly before assembling with the dressing and toppings just before serving.

→ What can I substitute for white wine vinegar?

Apple cider vinegar or champagne vinegar make excellent substitutes for white wine vinegar in the dressing. You could also use lemon juice for a different but complementary citrus tang.

→ How can I make this dish vegetarian?

To make this dish vegetarian, simply omit the bacon or substitute it with plant-based bacon alternatives. You could also add roasted chickpeas or toasted nuts for a similar crunchy texture and protein boost.

→ What's the best way to reheat leftover potato salad?

For leftovers, gently reheat the potato salad in a skillet over medium-low heat until just warmed through, or microwave at 50% power in short intervals. Alternatively, you can enjoy it cold from the refrigerator for a different but equally delicious experience.

→ Can I use dried herbs instead of fresh for the dressing?

While fresh dill provides the best flavor for the dressing, you can substitute dried dill in a pinch. Use about 2 teaspoons of dried dill instead of 2 tablespoons fresh. Similarly, dried parsley can replace fresh, though the bright flavor will be somewhat diminished.

→ What main dishes pair well with this potato salad?

This roasted potato salad pairs beautifully with grilled meats like chicken, steak, or sausages. It also complements fish dishes such as salmon or trout. For a vegetarian meal, serve alongside grilled portobello mushrooms or a hearty bean burger.