Herb Roasted Potato Salad

Forget the heavy, mayonnaise-filled deli trays of the past: modern potato salad has officially entered its “roasted” era. By swapping 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 Herb Roasted Potato Salad mixes golden potatoes with a light Dijon vinaigrette and a mix of fresh parsley and chives. It’s an elevated, crowd-pleasing side that’s just as suitable for a backyard barbecue as it is for a sophisticated spring brunch.

This is one to bring to a summer barbecue. By roasting the potatoes while they’re still hot, you get maximum flavor absorption before the herbs even hit the bowl. This warm roasted potato salad swaps bland for fatty, tossing those crisp edges in a creamy dressing. It’s a far cry from the sad cold tubs of the past (and much more likely to get people asking for the recipe).

Vegetarian (and easily vegan!) Potato Salad

Since this recipe skips the mayonnaise, it is naturally vegetarian. To make it completely plant-based, simply replace the honey with maple syrup or your favorite vegan sweetener. It’s a simple adjustment that ensures everyone at the barbecue can actually participate.

Kiss Dijon

This isn’t your grandmother’s potato salad. By skipping the mayonnaise and opting for light, we’re heading into “Potato Salad” territory – if you want to be fancy. It’s vibrant, very French, and light enough to 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 the 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 preferences:

• Small potatoes or baby potatoes: It’s a huge time saver! They cook quickly and leaving them whole or cut in half provides an excellent skin-to-flesh ratio for roasting.
• New potatoes: These have a thin skin and a delicate flavor; they are particularly popular in the UK and Europe for their ability to retain their shape.
• Red Bliss Potatoes: These have a waxy texture and mild flavor, ensuring they don’t fall apart when mixed with the dressing.
• Sweet potatoes: For a touch of originality, these bring a lovely caramelized sweetness that goes wonderfully with the tasty Dijon vinaigrette.

The importance of boiling potatoes before roasting them

Pro Tips for Boiling Potatoes

Just like I do with my British roast potatoes, I never add the potatoes to already boiling water. For what? In addition to avoiding the inevitable splashing of boiling water, starting in cold water ensures that the potatoes cook more evenly and efficiently. Here are some additional tips you didn’t know you needed:

• Cold start: Placing the potatoes in cold water and bringing them to a boil together ensures that the outside won’t become mushy before the center is cooked.
• Use the correct panning: Choose a pan large enough to comfortably hold the potatoes without crowding them. This allows water to circulate for even cooking.
• Salt abundantly: Once the water boils, 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 only pre-boil. You want them “fork tender,” meaning a fork slides in with just a little resistance. They should get ahead, but not collapse.

Tips for Roasting Potatoes

Getting that signature golden crisp is all about heat and space. Here’s how to make sure your potatoes actually roast instead of steam:

• Do not overcrowd the pan: Use a large baking sheet (or two!) to spread the potatoes into a single, even layer. If they are too close together, they will steam and become mushy. Space equals crispness.
• Turn up the heat: High heat is essential for a golden brown surface. Aim for 425°F (220°C) to ensure the exterior is crispy before the interior is overcooked.
• The halfway reversal: Shake the plate well or turn the potatoes halfway through cooking. This ensures that each side has a turn against the hot metal for even browning.
• Size matters: Aim for uniform pieces. If your potato pieces are roughly the same size, they will all reach that perfect “crispy on the outside and soft on the inside” state at exactly the same time.

Optional Additions to Herb Roasted Potato Salad

This herby vinaigrette is the perfect canvas for customization. Depending on what’s in your garden or pantry, try adding:

• A zest of citrus: Add 1 teaspoon finely grated lemon zest or a squeeze of fresh lemon juice to the dressing to brighten up the earthy herbs.
• The onion family: Substitute chives or add chopped scallions, green onions, or even pickled red onions for a zesty, fresh bite.
• Extra protein: To make it a light meal, garnish the salad with hard-boiled eggs cut into quarters or even crispy pancetta.
• The herb garden blend: If parsley and chives are classics, don’t hesitate to add fresh tarragon or mint for a sophisticated touch.
• An Italian touch: A tablespoon of unparalleled capers or a sprinkle of flaky sea salt just before serving adds a lovely briny flavor that pairs perfectly with Dijon.

What to Serve with Herb-Chive Potato Salad

Although it’s one of the most popular barbecue sides, this herbed potato salad shines all year round. It pairs wonderfully with classic dishes like burgers, ribs, or my Baked Chicken Tenders with Buffalo Blue Cheese Sauce.

But its versatility doesn’t stop at the grill! It is the ideal companion for:

Print

Herb Roasted Potato Salad

Ditch the thick mayonnaise for this herb roasted potato salad! Crispy roasted potatoes tossed in a tangy mayo-free dressing.

Course Side dishes

Kitchen American

Preparation time 10 minutes minutes

Cooking time 45 minutes minutes

Total duration 55 minutes minutes

Servings 4

Calories 432kilocalories

• 2 books (1 kg) potatoes, peeled and cut into bites of 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 liking
• ¼ teaspoon ground black pepper or to your liking
• ½ cup (118 ml) extra virgin olive oil
• 1 tablespoon fresh parsley ax
• 1 tablespoon fresh dill ax
• 1 tablespoon fresh chives ax

Boil the potatoes

• Preheat the oven to 400°F (200°C). Place a cooling rack over a large baking sheet to dry the potatoes after boiling.

• Add the potatoes to a large saucepan and cover with water. Bring to the boil and add a pinch of salt, let boil for 5 minutes (just to cook a little, they will finish cooking in the oven).

• Drain and spread the potatoes on the cooling rack to dry for 5 minutes. If the potatoes are wet, they won’t be coated in oil and will steam in the oven instead of roasting.

Roast the potatoes:

• Add the potatoes to a large bowl and coat with olive oil, salt and pepper, toss to coat.

• Spread the potatoes evenly on a baking dish (use 2 if necessary). Roast for 40 minutes, turning halfway through cooking to brown evenly.

Prepare the vinaigrette:

• While the potatoes roast, add the mustard, vinegar, honey, salt and pepper to a large bowl. Drizzle with olive oil, whisking until well combined. Stir in parsley, dill and chives. To book.

• When the potatoes are tender, remove them from the oven and let them cool slightly in the pan for 5 minutes.

• While the potatoes are still a little warm, add them to the dressing. Use a large spoon to gently coat with vinaigrette.

• Serve warm or at room temperature.

Portion: 1 | Calories: 432kilocalories | Carbohydrates: 51g | Protein: 7g | Fat: 35g | Saturated fat: 4g | Sodium: 423mg | Fiber: 6g | Sugar: 4g