Beginner, Fourth of July, Salads, Side Dishes, Spring and Summer

Roasted Potato Salad

Roasted potato salad is sure to be a crowd favorite at your next barbecue. Tender potatoes are roasted until tender and combined tangy mayo, green onions, celery and mustard.

large bowl of roasted potato salad with three white bowls of potato salad

Is it really a backyard barbecue without potato salad? I rank it right up there with barbecue baked beans and plenty of citronella (citronella for the bugs, though. Not to eat). Whatever the main dish, roasted potato salad is always the perfect accompaniment.

Choosing the Best Type of Potato

When it comes to potato salad, step away from the typical brown Russet potatoes you’re used to using for baked potatoes. These thick-skinned potatoes are too starchy to hold up well in a salad. You’ll end up with mush.

Instead, opt for what’s deemed as waxy potatoes. These include red potatoes, new potatoes, or fingerling potatoes. The skins are thin, which means no peeling needed. I decided to add some fun color to my potato salad by using a rainbow mix. They are called petite medley at my store. They are a combination of purple potatoes, new potatoes and red potatoes.

Why I Roast my Potatoes Instead of Boiling Them

Boiling potatoes in water is fine if you plan to smash them to smithereens and serve them as mashed potatoes. But for a potato salad that needs chunks of potato for texture, I prefer to roast them. Roasting the potatoes gives you a bit of bite on the outside and a tender, fluffy texture on the inside.

How to Roast the Potatoes

Knowing how to roast potatoes perfectly is a good skill to know, even if you aren’t planning to prepare potato salad. It’s also an easy and delicious side dish.

First, preheat the oven to 400 degrees F. Quarter all the potatoes. If some of the potatoes are on the large side, you may need to cut them into eights. Likewise, smaller potatoes may only need to be cut in half. You be the judge.

potatoes on a sheet pan ready for roasting

Spread the potatoes in a single layer on a foil lined baking sheet coated with cooking spray. It’s important to remember the cooking spray, even though you are coating the potatoes with oil. Without a layer of cooking spray, they potatoes will stick.

Drizzle the potatoes with olive oil. Season with salt and pepper. Gently stir to coat without ripping the foil. Roast the potatoes until they are fork tender, about 20 minutes. Allow them to cool slightly before mixing them with the remaining potato salad ingredients.

Assemble the Potato Salad

While the potatoes are cooling, combine one cup of mayonnaise, one diced celery rib, two diced green onions, one diced garlic clove, one tablespoon of Dijon mustard and two tablespoons of distilled white vinegar in a large mixing bowl.

mayo, mustard, green onions, egg and mustard in a metal mixing bowl

Add the potatoes to the mixture while the potatoes are still warm (but not hot out of the oven). Stir to coat. Then add two chopped hardboiled eggs and stir again to combine. Place the potato salad in the refrigerator and chill for 4-8 hours before serving.

How to Store Roasted Potato Salad

Because potato salad contains mayonnaise, it’s a good idea not to let it sit at room temperature for more than two hours. Afterwards, store the potato salad in a covered container in the refrigerator. Any leftovers should be consumed within four days.

three small white bowls of potato salad

What to Serve with Roasted Potato Salad

three small white bowls of potato salad
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Roasted Potato Salad

Roasted potato salad is sure to be a crowd favorite at your next barbecue. Tender potatoes are roasted until tender and combined tangy mayo, green onions, celery and mustard.
Course Side dishes
Cuisine American
Cook Time 20 minutes
Chill time 4 hours
Servings 6 people
Calories 358kcal
Author Lisa B.

Ingredients

  • 1 pound small red potatoes
  • 1 pound petite gold potatoes
  • 1 pound petite purple potatoes
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 cup mayonnaise
  • 1 celery rib finely diced
  • 2 green onions green parts only, diced
  • 1 small clove of garlic crushed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons distilled white vinegar
  • 2 hardboiled eggs chopped

Instructions

  • Preheat the oven to 400 degrees.
  • Quarter the potatoes, depending on the size. Spread them in a single layer on a foil lined baking sheet coated with cooking spray. Drizzle the potatoes with the olive oil. Season with salt and pepper. Stir to coat. Roast the potatoes until they are fork tender, about 20 minutes.
  • While the potatoes are roasting, combine the mayonnaise, celery, green onions, garlic, Dijon mustard and vinegar in a large mixing bowl.
  • Add the potatoes to the bowl with the mayo mixture while the potatoes are still warm. Stir to coat.
  • Add the chopped eggs and stir again to combine.
  • Chill for 4-8 hours before serving.

Notes

Because potato salad contains mayonnaise, it’s a good idea not to let it sit at room temperature for more than two hours. Afterwards, store the potato salad in a covered container in the refrigerator. Any leftovers should be consumed within four days.

Nutrition

Serving: 1cup | Calories: 358kcal | Carbohydrates: 28g | Protein: 6.7g | Fat: 21g | Saturated Fat: 3.6g | Polyunsaturated Fat: 9.3g | Monounsaturated Fat: 6.2g | Cholesterol: 170mg | Sodium: 1323mg | Potassium: 635mg | Fiber: 3.3g

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