Roasted Potato Salad with Herbs
Forget the heavy, mayo-laden deli tubs of the past – the modern potato salad has officially entered its ‘roasted’ era. By trading the boiling pot for a high-heat oven, you unlock a world of crispy edges and creamy centers that traditional versions just can’t match. My Roasted Herb Potato Salad with Herbs tosses golden-brown spuds with a light Dijon dressing and a medley of fresh parsley and chives. It’s an elevated, crowd-pleasing side that’s just as home at a backyard barbecue as it is at a sophisticated spring brunch.
Table of contents
This is the one to bring to a summer BBQ. By roasting the potatoes while they’re still warm, you get maximum flavor absorption before the herbs even hit the bowl. This Warm Roasted Potato Salad swaps the bland for the bold, tossing those crisp edges in a creamy dressing. It’s a far cry from the sad, fridge-cold tubs of the past (and much more likely to result in people asking for the recipe).
Vegetarian Potato Salad (and Easily Vegan!)
Since this recipe skips the mayo, it’s naturally vegetarian. To make it fully plant-based, just swap the honey for maple syrup or your preferred vegan sweetener. It’s a simple tweak that ensures everyone at the cookout can actually tuck in.
Embrace Dijon
This ain’t your Grandma’s potato salad. By skipping the mayo and opting for a light, we’re heading into ‘Salade de Pommes de Terre’ territory – if you want to be fancy. It’s vibrant, very French, and light enough to actually let the roasted potatoes shine.
Best Potatoes for Potato Salad
For a perfectly creamy texture with crispy edges, I prefer Yukon Gold potatoes over starchy Russet (baking) potatoes. In the UK, these are often similar to Aura or Estima varieties. If you’re looking for other great options, here are my top picks:
Here are some other great options, depending on your preference:
- Small or Baby Potatoes: These are a huge time-saver! They cook quickly, and leaving them whole or halved provides a great skin-to-flesh ratio for roasting.
- New Potatoes: These have a thin skin and delicate flavor; they are especially popular in the UK and Europe for their ability to hold their shape.
- Red Bliss Potatoes: These have a waxy texture and mild flavor, ensuring they won’t fall apart when tossed with the dressing.
- Sweet Potatoes: For a twist, these bring a lovely caramelized sweetness that pairs beautifully with the savory Dijon dressing.
The Importance of Par Boiling Potatoes Before Roasting
This might seem like an extra step, but it’s an absolute game-changer. A quick 2-minute boil jumpstarts the cooking process, ensuring the spuds cook evenly all the way through. This prevents that dreaded ‘oven-roasted fail’ where the outsides are overcooked while the centers remain tough. By pre-softening the starch, the oven can focus on its real job: creating that signature golden-brown crunch.
Pro Tips for Boiling Potatoes
Just as I do with my British Roast Potatoes, I never add the potatoes to already boiling water. Why? Aside from avoiding the inevitable splash of boiling water, starting in cold water ensures the potatoes cook more evenly and efficiently. Here are a few more tips you didn’t know you needed:
- Start Cold: Placing potatoes in cold water and bringing them to a boil together ensures the outside doesn’t get mushy before the center is cooked.
- Use the Right Pan: Choose a pan large enough to hold the potatoes comfortably without crowding. This allows the water to circulate for even cooking.
- Salt Heavily: Once the water comes to a boil, add a generous amount of salt. This is your only chance to season the potato from the inside out!
- Watch the Clock: For this roasted salad, we are only par-boiling. You want them “fork-tender” – meaning a fork slides in with just a little resistance. They should be head-started, but not falling apart.
Tips for Roasting Potatoes
Achieving that signature golden crunch is all about heat and space. Here is how to ensure your potatoes actually roast instead of steam:
- Don’t Crowd the Pan: Use a large baking sheet (or two!) to spread the potatoes in a single, even layer. If they are too close together, they’ll release steam and turn out mushy. Space equals crispiness.
- Crank the Heat: High heat is essential for a golden-brown surface. Aim for 425°F (220°C) to ensure the outsides crisp up before the insides overcook.
- The Mid-Way Flip: Give the tray a good shake or turn the potatoes halfway through the roasting time. This ensures every side gets its turn against the hot metal for even browning.
- Size Matters: Aim for uniform pieces. If your potato chunks are roughly the same size, they will all reach that perfect “crispy-on-the-outside, fluffy-on-the-inside” state at the exact same time.
Optional Additions to Herbed Roasted Potato Salad
This herb vinaigrette is the perfect canvas for customization. Depending on what’s in your garden or pantry, try adding:
- A Citrus Zing: Add 1 teaspoon of finely grated lemon zest or a squeeze of fresh lemon juice to the dressing to brighten the earthy herbs.
- The Onion Family: Swap chives or add chopped green onions, scallions, or even pickled red onions for a sharp, fresh bite.
- Extra Protein: To make it a light meal, top the salad with quartered hard-boiled eggs or even some crispy pancetta.
- The Herb Garden Mix: While parsley and chives are classic, don’t hesitate to toss in fresh tarragon, or mint for a sophisticated twist.
- An Italian Flare: A tablespoon of non-pareil capers or a sprinkle of flaky sea salt right before serving adds a beautiful briny flavor that pairs perfectly with the Dijon.
What to serve with Herb and Chive Potato Salad
While this is easily one of the most popular BBQ sides, this Herb Potato Salad shines all year round. It pairs beautifully with classic cookout fare like Burgers, Ribs, or my Baked Chicken Tenders with Buffalo Blue Cheese Sauce.
But its versatility doesn’t stop at the grill! It’s the perfect companion for:
- The Classics: Serve it alongside a Sunday Roast Chicken or Roast Beef.
- Sandwich Night: Serve with Pulled Pork Sandwiches.
- Light Mains: It’s a natural partner for a light Pesto Salmon.
Roasted Potato Salad with Herbs
Video
Ingredients
- 2 pounds (1 kg) potatoes, peeled and cut into bite-size chunks all the same size
- 4 tablespoons extra virgin olive oil
- A good pinch of salt
For the dressing:
- 2 tablespoons Dijon mustard
- ¼ cup (60 ml) white wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt, or to your taste
- ¼ teaspoon ground black pepper, or to your taste
- ½ cup (118 ml) extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
Instructions
Boil the potatoes
- Preheat the oven to 400°F (200°C). Place a cooling rack into a large baking sheet for drying the potatoes after boiling.
- Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 5 minutes (just to cook a little, they will finish cooking in the oven).
- Drain and spread the potatoes onto the cooling rack to dry for 5 minutes. If the potatoes are wet, they will not get coated with the oil and will steam in the oven instead of roast.
Roast the potatoes:
- Add the potatoes to a large bowl and coat with the olive oil, salt and pepper, mix to coat well.
- Spread the potatoes evenly on a baking pan (use 2 if you need to). Roast for 40 minutes, turning halfway through to evenly brown.
Make the dressing:
- While the potatoes roast, add the mustard, vinegar, honey, salt, pepper to a large bowl. Drizzle in the olive oil while whisking until combined. Stir in the parsley, dill and chives Set aside.
- When the potatoes are tender remove from the oven and allow to cool in the pan slightly for 5 minutes.
- While the potatoes are still a little warm add them to the dressing. Use a large spoon to gently coat with the dressing.
- Serve warm or room temperature.
I always boil my potatoes before roasting, Janette – makes them perfectly crispy!
LOVE your idea of a roasted potato salad – never seen this idea before, but it’s brilliant!
Love potato salad and this one looks amazing! Great flavors!