Roasted Potato Salad is a great side dish when you’re looking to elevate a classic! It’s made with roasted instead of boiled potatoes and tossed in a tangy mustard sauce, topped with savory bacon, cheddar, and green onions. Perfect for lunches and parties alike!
Roasted Potato Salad
Salad season is here! Traditional spinach and lettuce, broccoli, fruit, pasta, and of course potato. If it can be chopped, thrown in a bowl, and tossed in some kind of dressing or sauce, sign me up. Everyone needs a really good potato salad recipe in their repertoire. It’s easy to throw together and acts as the perfect side dish from bbq to finger sandwiches. I love this roasted version because the potatoes get a nice crisp to the outside while remaining tender on the inside. You can totally customize the sauce and garnishes to your liking or stick with this classic combo for a tangy, savory delight!
Potato and pasta salads are always crowd pleasers and easy to make in a jiffy! When you need a quick side dish that will feed a group try my arugula pesto potato salad or spice things up with this jalapeno popper pasta salad!
Can the potatoes be roasted in an air fryer?
Absolutely! Don’t feel like turning on the oven when the weather gets too warm? Use the air fryer! Depending on the size of your air fryer basket you may need to roast the potatoes in batches but the overall process is pretty much the same. Toss the potatoes in the seasoning and oil mixture, spread them in an even layer in the basket, and air fry at 400 for 10 minutes. Flip and fry for another 10. Check out my roasted air fryer potatoes post for a step by step if you need! Then just continue with this recipe as usual.
How To Make Roasted Potato Salad
- Preheat. Preheat your oven to 400°F. Grease or line a large baking sheet with parchment paper. Set aside.
- Combine. In a large mixing bowl, combine the olive oil, Cajun seasoning, garlic powder, salt, and pepper.
- Toss. Add in the potatoes and toss until coated.
- Roast. Spread the potatoes onto the baking sheet in a single layer. Roast for 15 minutes, stir or flip, and roast for another 30-35 minutes. Potatoes should be fork tender and have a nice golden color to them.
- Whisk. While the potatoes roast, whisk together the remaining olive oil, parmesan, pickle juice, garlic, mustard, oregano, and red pepper flakes. Mix until combined.You can also use the same mixing bowl as before to save time on dishes later!
- Cool. Allow the potatoes to cool for about 10-15 minutes. You want them warm but not hot.
- Toss. Add them to the bowl with the sauce and toss until coated.
- Fold. Fold in the cheddar, bacon, and green onions, and gently mix until combined.
- Serve. Serve right away or after chilling in the fridge with a garnish of extra green onions. Enjoy!
Storing Roasted Potato Salad
Store leftover potato salad in an airtight container in the fridge for up to 3 days. This is also a great recipe to make ahead of time so it’s nice and chilled the day of serving!
Ingredients Notes for Roasted Potato Salad
For the potatoes:
- Olive Oil – Any light olive oil (or avocado oil) will do. You’ll need most for roasting the potatoes, but save a couple tablespoons for the sauce.
- Seasonings – No salt Cajun seasoning (you can sub in salted but maybe leave out the additional salt in the recipe), garlic powder, salt, and pepper.
- Potatoes – I like to use Yukon gold potatoes for roasting. Cut them into bite sized chunks.
For the sauce:
- Parmesan Cheese – Freshly grated if you’ve got it! I’d stay away from the canned stuff when possible.
- Pickle Juice – I like to use dill pickle juice for a saltier flavor profile.
- Garlic – A couple cloves finely minced. You can add more if you like.
- Dijon Mustard – Can’t go wrong with this tangy sweet combo! Don’t swap it with plain yellow mustard.
- Oregano – Dried oregano is great here, but if you’ve got some fresh herbs, by all means throw those in instead!
- Red Pepper Flakes – I don’t find these add a ton of spice but they do enhance the overall flavor. You could cut these if you prefer. Or add more for a spicy version!
For the salad:
- Cheddar Cheese – Freshly shredded gives a richer taste but since we’re not melting the cheese you could use the bags of pre shredded cheddar if you have that on hand already.
- Bacon – About 6 pieces of cooked bacon, crumbled. You could substitute in bacon bits or pieces in a pinch, but fresh bacon is always the best way to go!
- Green Onions – Sliced very thin. Save some for an extra garnish if you’d like.
Enjoy!
~Nichole
Roasted Potato Salad
Ingredients
- 1/4 Cup plus 2 Tbsp Olive oil
- 2 tsp No-salt Cajun seasoning
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Pounds Yukon Gold potatoes cut into bite-sized pieces
- 1/2 Cup Freshly grated Parmesan cheese
- 1/3 Cup Dill pickle juice
- 2 Cloves Garlic minced
- 1 tsp Dijon mustard
- 1/2 tsp Dried oregano
- 1/4 tsp Red pepper flakes
- 1 Cup Sharp cheddar cheese shredded
- 6 Slices Bacon cooked crisp and crumbled
- 4 Green onions thinly sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a large baking sheet or line it with parchment paper.
- Mix 2 tablespoons of olive oil, Cajun seasoning, garlic powder, salt, and pepper in a large bowl.
- Toss in the potatoes until coated, then spread them onto the baking sheet in a single layer and roast for 30-35 minutes, stirring once halfway through or until golden and tender.
- While the potatoes roast, wipe out the bowl, then whisk together the remaining 1/4 cup of olive oil, parmesan, pickle juice, garlic, mustard, oregano, and red pepper flakes until well combined.
- Let the potatoes cool for about 10-15 minutes until warm but no longer hot.
- Toss them into the sauce, then gently fold in the cheddar, bacon, and green onions.
- Serve slightly warm or chilled, garnished with fresh sliced green onions if desired.
Notes
This roasted potato salad can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
