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Best Roasted Potato Salad Recipe with Tangy Vinaigrette

A white bowl filled with golden, roasted potato salad tossed in a bright green herb dressing.
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Make this easy roasted potato salad using oven-roasted potatoes for a slightly crisp texture, tossed in a tangy herb vinaigrette. This is a great side dish for summer barbecues or potlucks.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup celery, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • For the Dressing:
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cut potatoes with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.
  3. Roast for 25 to 35 minutes, turning halfway through, until the potatoes are tender inside and golden brown on the outside.
  4. While the potatoes roast, prepare the dressing. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, minced garlic, and dried thyme. Slowly whisk in the 1/2 cup of olive oil until the dressing emulsifies slightly.
  5. Remove the roasted potatoes from the oven and immediately place them in a large bowl.
  6. Pour about half of the dressing over the hot potatoes and gently toss to coat. The potatoes will absorb the flavor better while warm.
  7. Add the sliced red onion, diced celery, parsley, and chives to the bowl. Toss gently to combine.
  8. Add more dressing as needed until the salad reaches your desired coating level.
  9. Serve the roasted potato salad warm or at room temperature.

Notes

  • For a German style roasted potato salad variation, use bacon fat instead of some of the olive oil for roasting and use beef broth in the dressing instead of honey.
  • You can make this ahead; store the dressing separately and combine just before serving for the best texture.
  • If you prefer a creamy texture, substitute half the vinaigrette with mayonnaise after the potatoes have cooled slightly.

Nutrition

Find it online: https://pureplatepath.com/roasted-potato-salad-recipe-tangy-vinaigrette/