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Roasted potato salad with crispy potatoes and creamy herb dressing in a ceramic bowl

Warm Roasted Potato Salad

This roasted potato salad brings cozy comfort to summer meals with crispy potatoes, a creamy herb dressing, and minimal fuss. Perfect for picnics, potlucks, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • ¼ cup finely chopped red onion
  • 1 tablespoon apple cider vinegar

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss potato cubes with olive oil, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on prepared baking sheet. Roast for 30-35 minutes, stirring halfway through, until golden brown and crispy.
  4. While potatoes roast, whisk together mayonnaise, sour cream, Dijon mustard, dill, parsley, red onion, and apple cider vinegar in a medium bowl.
  5. Let roasted potatoes cool for 5-10 minutes until warm but not hot.
  6. Gently fold warm potatoes into dressing mixture until evenly coated.
  7. Let salad rest for 10 minutes before serving to allow flavors to meld.