Why I love this potato salad recipe
I’ve had a love-hate relationship with potato salad for years now. I just couldn’t get it right. Maybe it’s because I didn’t grow up in a potato-salad-loving house. My mom preferred to serve this easy macaroni salad recipe and I didn’t love mayo-based salads as a kid anyway.
But, when we lived in Texas for a hot-minute, I worked an BBQ restaurant and that’s where I learned to love potato salad. I might have been one of the only things that was good at that particular restaurant. The food there was pretty average.
Since, then, I’ve been try so hard to make, what I consider to the be, the best potato salad recipe, and this is it for me.
I based it off of my friend Kelly’s red potato salad (she is the queen of southern barbecue side dishes), but I made it dairy free and added my favorite potato salad ingredient, celery seed.
The best part about this recipe, you can’t really mess it up. Since we are roasting the potatoes in the oven, you don’t have to worry about over boiling them or not salting the water enough, and the roasting adds this delicious warmth to the salad that really can’t be beat.
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Here’s what you’ll need to make it:
How to make roasted potato salad
Roast the potatoes. Start by cubing the potatoes and toss them with olive oil and a heavy seasoning of salt & pepper. Place them on a baking sheet (I like to line mine with parchment for easier cleanup) and roast them in a 400˚F oven for 40 – 45 minutes.
Remove the from the oven when they are golden brown and crispy around the edges. Let cool completely.
Make the dressing. In a small mixing bowl (or the large salad bowl you’ll use later) whisk the mayon, Dijon, water and vinegar together until smooth. Refrigerate until ready to use.
Combine the salad. Add the cooled potatoes, the dressing and the remaining salad ingredients to a large mixing bowl. Stir to coat everything with the dressing. If you need to, adjust the seasoning with salt & pepper.
FAQs and tips for making this best potato salad
You can absolutely make potato salad the day before. I think the biggest time saver is cooking the potatoes ahead of time, but you can easily make this ahead of time and refrigerate until you’re ready to serve.
I like to use creamer potatoes for this recipe, but baby red potatoes or Yukon gold potatoes would be a great choice, too.
Yes. You can cook the potatoes for this potato salad recipe ahead of time. Just store them in an airtight container and refrigerate until you’re ready to assemble you salad.
This potato salad with will about 3 – 5 days in the refrigerator.
You should not freeze this potato salad recipe. Since the dressing is mayo based, I don’t recommend freezing it. Mayonnaise breaks in the freezer and the texture of the dressing will change.
What do I serve with potato salad?
This potato salad recipe is super versatile. It would be great with:
More great salad recipes:
- Broccoli salad with grapes
- Olive garden salad recipe (dairy free copycat)
- Wheat berry salad
- Mediterranean quinoa salad
- Strawberry poppyseed salad
Roasted Potato Salad with Eggs
Forget old-fashioned potato salad. This homemade, roasted potato salad is an exciting twist on a classic summertime favorite. This easy recipe is loaded with crunchy celery, hard-boiled eggs, sweet onion, and herbs and tossed in a creamy, mayo-based dressing full of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Salads
- Method: Roasting
- Cuisine: American
For the potato salad:
- 3 pounds potatoes, halved
- 1 tablespoon olive oil
- Salt & pepper
- 4 – 6 hard boiled eggs, chopped
- 3 – 4 celery stalks, sliced
- 1/3 cup diced sweet onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon celery seed
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 2 teaspoons apple cider vinegar
- Preheat oven to 400˚F and line a baking sheet with parchment paper or foil.
- Add potatoes to the baking sheet. Drizzle with olive oil and season liberally with salt & pepper.
- Roast potatoes for 40 – 45 minutes, or until potatoes are fork tender. Remove from the oven and allow the potatoes to cool to room temperature.
- Transfer cooled potatoes to a large bowl and add the remaining potato salad ingredients.
- In a second bowl, mix the dressing ingredients together until smooth. Add to the salad bowl and stir to evenly coat the ingredients. Adjust seasoning with salt & pepper, to taste.
- Cover and refrigerate for at least 30 minutes, or until ready to serve.
- Serving Size:
- Calories: 367
- Sugar: 3.2 g
- Sodium: 597.9 mg
- Fat: 25 g
- Saturated Fat: 4.3 g
- Carbohydrates: 29 g
- Fiber: 4.6 g
- Protein: 6.6 g
- Cholesterol: 104.6 mg
Keywords: dairy free, gluten free, potato
Last Updated on June 16, 2020 by Melissa Belanger