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 pounds Yukon Gold potatoes
- Olive oil, for roasting
- 1 cup mayonnaise
- 1 tablespoon sweet relish
- 1 ½ tablespoons yellow mustard
- 1 tablespoon sugar
- ½–1 tablespoon vinegar, depending on how tangy you like it
- Salt and pepper, to taste
- Sliced green onions
1. Prep the potatoes.
Preheat the oven to 425°F. Cut the Yukon Gold potatoes into roughly 1-inch cubes. You can peel them if you prefer, but I like to leave the skins on for extra texture.
2. Roast the potatoes.
Place the potatoes on a baking sheet and toss them with enough olive oil to lightly coat. Season with salt and pepper. Spread them into an even layer and roast for 30–40 minutes, or until fork-tender and lightly golden around the edges.
3. Let them cool.
Remove the potatoes from the oven and allow them to cool completely before adding the dressing. This helps keep the dressing creamy instead of becoming oily or runny from the heat.
4. Make the dressing.
In a large bowl, stir together the mayonnaise, sweet relish, yellow mustard, sugar and ½ tablespoon of vinegar. Taste and add additional vinegar if you prefer a tangier potato salad.
5. Combine.
Add the cooled roasted potatoes and sliced green onions to the bowl. Gently toss until the potatoes are evenly coated in the dressing. Taste and season with additional salt and pepper as needed.
6. Chill before serving.
Cover and refrigerate the potato salad for at least 2 hours before serving. This gives the flavors time to blend together. Serve chilled and 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
Method
- Preheat the oven to 425°F. Cut the Yukon Gold potatoes into roughly 1-inch cubes. You can peel them if you prefer, but I like to leave the skins on for extra texture.
- Place the potatoes on a baking sheet and toss them with enough olive oil to lightly coat. Season with salt and pepper. Spread them into an even layer and roast for 30–40 minutes, or until fork-tender and lightly golden around the edges.
- Remove the potatoes from the oven and allow them to cool completely before adding the dressing. This helps keep the dressing creamy instead of becoming oily or runny from the heat.
- In a large bowl, stir together the mayonnaise, sweet relish, yellow mustard, sugar and ½ tablespoon of vinegar. Taste and add additional vinegar if you prefer a tangier potato salad.
- Add the cooled roasted potatoes and sliced green onions to the bowl. Gently toss until the potatoes are evenly coated in the dressing. Taste and season with additional salt and pepper as needed.
- Cover and refrigerate the potato salad for at least 2 hours before serving. This gives the flavors time to blend together. Serve chilled and enjoy!
Notes
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