Simple and Delicious Potato Salad
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This easy roasted potato salad is creamy, tangy and slightly sweet, with golden Yukon Gold potatoes that give it extra flavor and texture.
Instead of boiling the potatoes like you would for a traditional potato salad, I roast them until they’re tender inside and lightly browned around the edges. Once cooled, they’re tossed with a simple creamy dressing made with mayonnaise, mustard, sweet relish and vinegar.
It’s an easy side dish for BBQs, picnics, potlucks and family gatherings.
Why Roast the Potatoes for Potato Salad?
Roasting the potatoes gives this potato salad more flavor and texture than traditional boiled potato salad.
Yukon Gold potatoes work especially well because they stay creamy on the inside while developing lightly golden edges in the oven. They also hold their shape well once they’re mixed with the dressing.
Optional Potato Salad Add-Ins
This roasted potato salad is delicious as-is, but you can easily customize it.
Try adding:
- Hard-boiled eggs
- Black olives
- Diced red onion
- Vegan bacon
- Chopped celery
- Fresh dill or parsley
Is this potato salad recipe vegan friendly?
Yes, this potato salad is definitely vegan friendly. Simply substitute the mayonnaise with your favorite vegan mayonnaise (my favorite for this recipe is Best Foods/Hellman’s) and you’ve got a delicious vegan potato salad.
How do you make this simple and delicious potato salad?
Ingredients:
- 3 lbs of Yukon Gold potatoes
- olive oil
- 1 cup of mayonnaise
- 1 tablespoon of sweet relish
- 1.5 tablespoons of yellow mustard
- 1 tablespoon of sugar
- 1/2 -1 tablespoon of vinegar (depending on how tangy you like it)
- salt and pepper to taste
- green onions, sliced
Step 1: Preheat the oven to 425º F. Then, cut the potatoes into 1 inch cubes. You can peel them if you prefer, but I leave the skin on. Toss the potatoes with olive oil, salt and pepper to evenly coat them. Bake them for 30-40 minutes until golden brown and fork tender. Let the potatoes cool completely.
Step 2: Mix the mayonnaise, relish, mustard, vinegar and sugar in a bowl. Then, toss the potatoes with the dressing and green onions. Add more salt and pepper as needed. Chill the potato salad in the refrigerator for at least 2 hours before serving. Enjoy!
Can You Make Potato Salad Ahead of Time?
Yes. This roasted potato salad is a great make-ahead side dish.
I recommend chilling it for at least 2 hours before serving so the flavors have time to come together. You can also make it the day before and keep it covered in the refrigerator until you’re ready to serve.
Try these other delicious side dishes!
- Easy Hawaiian Style Macaroni Salad with Vegan Option
- Fresh Corn and Black Bean Salsa
- Easy Vegan Coleslaw (Jewish Deli Style)
Easy Roasted Potato Salad
Ingredients
- 3 lbs Yukon Gold Potatoes
- extra-virgin olive oil
- 1 cup mayonnaise
- 1 tablespoon sweet relish
- 1.5 tablespoons yellow mustard
- 1 tablespoon sugar
- 1/2 – 1 tablespoon vinegar depending on how tangy you like it
- salt and pepper to taste
- green onions sliced
Instructions
- Preheat the oven to 425º F. Then, cut the potatoes into 1 inch cubes. You can peel them if you prefer, but I leave the skin on. Toss the potatoes with olive oil, salt and pepper to evenly coat them. Bake them for 30-40 minutes until golden brown and fork tender. Let the potatoes cool completely.
- Mix the mayonnaise, relish, mustard, vinegar and sugar in a bowl. Then, toss the potatoes with the dressing and green onions. Add more salt and pepper as needed. Chill the potato salad in the refrigerator for at least 2 hours before serving. Enjoy!
Notes
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