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Roasted Potato Salad with Eggs

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American


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.



For the potato salad:

  • 3 pounds potatoes, halved
  • 1 tablespoon olive oil
  • Salt & pepper
  • 46 hard boiled eggs, chopped
  • 34 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


  1. Preheat oven to 400˚F and line a baking sheet with parchment paper or foil.
  2. Add potatoes to the baking sheet. Drizzle with olive oil and season liberally with salt & pepper.
  3. 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.
  4. Transfer cooled potatoes to a large bowl and add the remaining potato salad ingredients.
  5. 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.
  6. Cover and refrigerate for at least 30 minutes, or until ready to serve.

Keywords: dairy free, gluten free, potato