Herbed Roasted Potato Salad Recipe 2025

Herbed roasted potato salad recipe is one of those dishes that feels both comforting and fresh at the same time. It’s perfect for barbecues, potlucks, or just an easy side when you want something a little different from your usual spuds. Trust me, once you try it, you’ll wonder how you ever ate potato salad without the crispy, herby roasted touch.

Why You Should Try Herbed Roasted Potato Salad Recipe

Ever noticed how potato salad can sometimes get a bit soggy or bland? This recipe fixes that by roasting the potatoes first, which gives them a crispy edge and a deeper flavor. Plus, the herbs add a punch of freshness that cuts through the richness. It’s a win-win, especially if you’re tired of the usual mayo-heavy versions. And if you’re like me, who loves a good crunch, roasting is the way to go.

Variations I’ve Tried And Loved

I’ve played around with this recipe quite a bit over the years. Sometimes I toss in roasted garlic for an extra kick, or swap out the usual parsley for fresh dill or thyme. Adding a handful of chopped green onions or crispy bacon bits also takes it to another level. Want to make it vegan? Just skip the cheese and use a tangy vinaigrette instead of mayo. The flexibility here is fantastic, making it easy to tweak based on what you have in your kitchen.

Ingredients You’ll Need

Here’s the lineup for the herbed roasted potato salad:

2 pounds baby potatoes (Yukon Gold or red potatoes work great)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
½ cup red onion, finely chopped
¼ cup mayonnaise (or vegan mayo)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice

How I Make Herbed Roasted Potato Salad

Roasting the potatoes is the heart of this recipe. Here’s my step-by-step approach:

Preheat your oven to 425°F (220°C). Toss the potatoes with olive oil, salt, pepper, rosemary, thyme, and garlic.
Spread the potatoes out on a baking sheet in a single layer. Roast for about 25-30 minutes, flipping halfway through, until they’re golden and crisp on the outside but tender inside.
While the potatoes cool a bit, mix the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt in a bowl.
Toss the roasted potatoes with the dressing and red onion. Add parsley last for that fresh pop.
Taste and adjust seasoning if needed. Serve warm or at room temperature.

Serving The Herbed Roasted Potato Salad

This salad pairs beautifully with grilled chicken, fish, or even a simple green salad. It also works as a hearty picnic side or a potluck favorite. Need a veggie boost? Add some roasted bell peppers or cherry tomatoes for color and extra flavor. It’s versatile enough to fit into almost any meal situation.

Helpful Tips

Use smaller potatoes or cut larger ones into uniform pieces so they cook evenly.
Don’t overcrowd the baking sheet; give the potatoes space to crisp up properly.
Fresh herbs make a huge difference here. If you only have dried, use about a third of the amount.
Let the potatoes cool slightly before mixing with the dressing to avoid a watery salad.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes great cold or at room temperature, but if you want to warm it up, a quick toss in a hot pan helps revive that roasted crispiness. Just avoid the microwave if you can—it tends to make the potatoes mushy.

Common Mistakes to Avoid

Skipping the roasting step. Boiled potatoes just don’t give you that same texture or flavor.
Using too much dressing. You want the potatoes to shine, not swim in mayo.
Adding herbs too early. Fresh herbs lose their brightness if mixed in too soon.
Overcrowding the pan when roasting. It steams the potatoes instead of roasting them.

Nutrition Facts (per serving)

Calories: 280 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 12 g
Fiber: 4 g
Sugar: 2 g