Food and Recipes Side Dishes Potato Side Dishes Roasted Potato Salad 5.0 (1) Add your rating & review Tasty roasted potato salad doesn't need mayonnaise. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Updated on May 29, 2024 Save Rate PRINT Share Close Credit: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 15 mins Total Time: 30 mins Servings: 6 Jump to recipe Roasted potato salad is proof you don't need mayonnaise to make a delicious potato salad. Years ago, I would have balked at even the thought of it, but after trying some really tasty potato salads without mayo, I can assure you it is indeed possible. What makes the mayo-less roasted potato salad so good? First, the potatoes are roasted to deepen their flavor. (You should be doing this for all your potato salads, no matter the type!) While they cool, you whip up a tangy Dijon vinaigrette, then toss it with the potatoes, a bit of celery for crunch, bacon (because why not?!), and a small handful of fresh parsley and tarragon for a little something extra. The deep licorice notes of the latter is especially good here, so don't skip it. Learn how to make roasted potato salad. Although the two salads—with and without mayo—share some of the same basic ingredients, it may not even be fair to compare them. They're quite different, but each is a worthy side—especially when paired with summery, grilled mains. Never Lose A Favorite Recipe Again With MyRecipes, your personal recipe box, you can save and organize your Southern Living favorites and thousands more in one place. The Best Potatoes for Roasted Potato Salad When it comes to potatoes, there are three types: starchy, waxy, and all-purpose. Starchy potatoes like russets will break down during cooking, and aren't best for holding up well in potato salad. Waxy potatoes, like Red Bliss, new, or fingerling potatoes, have the least amount of starch, and hold their shape during cooking and tossing. All-purpose potatoes like Yukon Gold can be used in a pinch, and may even be preferred—they break down slightly during mixing for a creamy potato salad throughout—but waxy potatoes are best overall. Ingredients for Roasted Potato Salad To make this roasted potato salad, you'll need: Baby red potatoes: A waxy potato that only needs halving for the perfect bite-sized pieces.Olive oil: For roasting the potatoes, and bulking up the dressing.Dijon mustard: Adds a tangy, savory flavor.White vinegar: Acidity livens up the mixture.Kosher salt & black pepperScallions: A bright, zesty kick.Celery: For freshness and crunch.Cooked bacon: Roughly chopped for a salty bite throughout the potato salad.Tarragon: A light, licorice flavor. Can be substituted with basil, fennel, or dill.Parsley: Clean, grassy flavor. Credit: Caitlin Bensel, Food Stylist: Torie Cox How To Make Roasted Potato Salad This salad comes together quickly, with very little fuss. Full instructions are below, but here's a brief recap before you get started: Step 1. Toss to combine potatoes and olive oil. Spread onto parchment-lined baking sheet and bake 15 minutes. Turn and bake until golden; cool to room temperature.Step 2. Whisk remaining olive oil with mustard and vinegar. Season with salt and pepper. Add remaining ingredients and toss to coat. Serve or refrigerate. What To Serve With Roasted Potato Salad Potato salad is a classic side dish for barbecues or potlucks. Serve alongside steak, hot dogs, burgers, wings, grilled chicken, ribs, brisket, and of course, other crowd-pleasing side dishes. How To Store Roasted Potato Salad Refrigerate potato salad in an airtight container for up to five days. We do not recommend freezing roasted potato salad as the texture of the potatoes may turn grainy and mealy when frozen and thawed. Editorial contributions by Katie Rosenhouse. Cook Mode (Keep screen awake) Ingredients 1 1/2 lbs. baby red potatoes, halved 1/4 cup plus 2 tsp. olive oil 1 1/2 tsp. Dijon mustard 1 Tbsp. white vinegar Kosher salt Black pepper 3 scallions, chopped 2 stalks celery, sliced 4 slices cooked bacon, roughly chopped 4 tsp. finely chopped fresh tarragon 2 Tbsp. finely chopped fresh parsley Directions Prepare oven and baking sheet: Heat the oven to 425°F, and line a baking sheet with parchment paper. Credit: Caitlin Bensel, Food Stylist: Torie Cox Roast potatoes: In a medium bowl, toss together the potatoes and 2 teaspoons olive oil. Evenly spread the potatoes out on the prepared sheet. Credit: Caitlin Bensel, Food Stylist: Torie Cox Bake 15 minutes in the pre-heated oven. Turn and continue to bake until light golden and tender, about 10 minutes more. Let cool to room temperature. Credit: Caitlin Bensel, Food Stylist: Torie Cox Make dressing: Meanwhile, in a large bowl, whisk together the remaining 1/4 cup olive oil with the mustard and vinegar. Credit: Caitlin Bensel, Food Stylist: Torie Cox Combine potatoes and dressing: Season with salt and pepper. Add the cooled potatoes, scallions, celery, bacon, tarragon, and parsley, and toss to coat. Serve immediately, or keep refrigerated until ready to serve. Let the salad come to room temperature before serving. Credit: Caitlin Bensel, Food Stylist: Torie Cox Frequently Asked Questions How long can potato salad sit out? When serving potato salad, don't let it sit out for more than two hours. At that point it should be refrigerated to keep foodborne illnesses at bay.If the temperature is over 90°F and you're eating outdoors, plan for one hour, and place the bowl of potato salad over a bowl of ice to help keep it cool. Can you make roasted potato salad in advance? This potato salad can be made a day ahead and refrigerated to let the flavors meld. How do you avoid mushy potato salad? The potatoes should be roasted until fork-tender. If overcooked, the potatoes will be too soft, and break apart when tossing with dressing. Save Rate Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more