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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.


  • 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


  • 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.


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.


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