Easy Roasted Potato Salad Recipe
Crispy, delicious and moreish, this Roasted Potato Salad is one of my favourite ways to use leftover potatoes. Made with everyday ingredients, and without mayo, this recipe transforms roasted potatoes to a perfect vegetarian potato salad recipe. Enjoy!
Roasted Potato Salad
When you roast potatoes, the cooking process itself adds so much flavour. The potatoes induce the seasoning, oil and any herbs you cook with. Boiling potatoes doesn’t do this. So, I find roasted potatoes a lot tastier.
Plus, if roasted well, who can resist crispy and golden-brown potatoes? So, when making potato salad with boiled potatoes recently, I thought, why don’t I use roasted potatoes next time. I wanted the texture and flavour of the oven for a roasted potato salad.
Of course, I had to try it. I tried a few different approaches, made some adjustments and the below is where I arrived for my new favourite potato salad recipe.
I found along the way that beside inducing a lot of flavour while roasting, adding a to-die-for creamy sauce just before serving really brought them to life. It maintained the crispiness while adding that finishing touch!
You can make them fresh, or put your leftover roasted potatoes from last night’s feast to good use! So, I’ll also show you how to make potato salad with leftover roasted potatoes.
Bring joy in your life and share it with loved ones. Read on!
Best potatoes for this recipe
Red potatoes, baby potatoes or new potatoes best work for this recipe. They are less starchy potatoes called ‘waxy’, and become creamy inside when roasted. Also they have soft skins, so there’s no need to remove them. You can also use yellow potatoes such as Yukon Gold.
Roasted potato salad dressing
And, you can make this creamy roasted potato salad without mayo. The secret is sour cream! I combined dijon mustard and rice vinegar with sour cream to create some potato salad magic! I use my homemade sour cream but shop-bought works just fine.
Variations
I really enjoy the straight forward, simple version of this recipe that I made (see photos).
But you can vary this dish as much as you want by adding vegetables, and herbs, and just about anything that interests you:
- spring onion
- radish
- lettuce
- beans
Herbs and condiments:
- parsley
- chive
- chopped garlic
- onion powder
- paprika powder
How to make roasted potato salad
Prepare
Clean the potatoes with running water, and remove the moisture from their surface with a kitchen towel. Cut them into cubes. This is a secret to making perfectly crispy potatoes. I usually soak potatoes in water to remove excess starch and create a better taste, but it’s not necessary for roasting.
Cut
Make sure that you cut the potatoes evenly. One inch cubes for this recipe works fine. No one likes a mix of undercooked and overcooked potatoes resulting from different sizes!
Bake
Season potatoes before baking. Add salt and pepper, and drizzle olive oil on potatoes. Ensure they’re all completely covered with the oil and seasoning by tossing them with a spatula, or using your hands (I enjoy hands!).
Use olive oil. I love the flavour.
Place the potatoes in one layer on the baking sheet.
Flip over potatoes only once. No need to do it more than once. You need to wait until the one side is cooked, then flip them over!
Sprinkle rice vinegar after the potatoes are cooked and while they’re hot. This is my best tip to deepen the flavour and taste of potatoes. Don’t add too much rice vinegar as it will soften the potatoes and overpower the taste.
Reheating leftover roasted potatoes
There’s lots of ways to use leftover potatoes but this is one of my favourites. You can rearrange them with various vegetables and herbs on top and reheat them at 400 F degree (204 C degree) in the preheated oven for 10 minutes.
Roasted potato salad dressing
Combine all the ingredients in a small bowl, making sure they’re mixed well together.
When the potatoes come out of the oven, simply transfer them onto a serving plate or into a bowl with herbs and sliced vegetables, and drizzle the dressing over them.
That’s it! Serve immediately. Enjoy!
Roasted Potato Salad Recipe
Ingredients
Cooking Potatoes
- 2 pounds potatoes (2 lb, 900g: note 1)
- 1 teaspoon pepper
- 1 teaspoon sea salt (or Kosher salt)
- 2 tablespoons olive oil
- ¼ cup red onion sliced
- ½ tablespoon Japanese rice vinegar (or apple cider vinegar)
Roasted potato salad dressing
- ½ cup sour cream (4 tbsps: or homemade sour cream)
- 1 teaspoon Dijon mastered
- 1 tablespoon rice vinegar (or apple cider vinegar)
- ¼ teaspoon sea salt (or Kosher salt)
- ¼ teaspoon freshly ground pepper
Topping
- 1 teaspoon olive oil
- 2 tablespoons chives
- ¼ cup roasted chickpeas (optional)
Instructions
Cooking potatoes
- Preheat the oven to 425 F° (218 C°). Prepare the baking sheet, and line it with foil or parchment paper.
- Cut the potatoes into one inch chunks, and place them on the baking sheet. Sprinkle salt and pepper, and drizzle oil. Toss all the ingredients until consistent and every single piece is coated with oil.
- Place the potatoes into the oven and roast them for 20 to 25, turning after 15 minutes. Remove the potatoes out of the oven once they are golden and crispy outside.
- Add sliced onions while roasted potatoes are still hot, and drizzle rice vinegar and sprinkle cumin seeds on top. Toss them with a spatula. Set them aside for five minutes.
Roasted potato dressing
- Combine all the ingredients well in a small bowl.
Serving
- Place potato and onion mix onto the plate. Garnish with herbs and roasted chickpeas. Drizzle the dressing over them just before eating.That's it! Serve immediately. Enjoy!
Notes
- Less floury ‘waxy’ potatoes best works, such as new potatoes or red potatoes. Or yellow potatoes, such as Yukon Gold.
