Roasted Potato Salad

A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavour for the salad in addition to giving a better texture to the potatoes.

Potato Salad with Roasted Potatoes

Oh, how I love potato salads. This one has been in the rotation for over ten years though and it’s definitely one of the recipes I make the most frequently.

Have you tried roasting the potatoes for potato salad? Roasting is a bit of a gamechanger. No mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes in a tangy dressing.

My favorite add-ins for potato salad are classics with just some hard-boiled eggs, a bit of pickle, and some olives.

I know everyone doesn’t love olives, but trust me here and try them once. I thought I hated them too, but man, they are awesome in potato salad.

The Roasted Potato Salad was requested for a barbeque this past weekend and I was happy for the excuse to make it once again and finally update the photos.

Roasted Potato Salad

The most important thing to keep in mind when roasting the potatoes for this salad is that the potatoes should be tender and lightly browned but not cooked until crispy.

Normally, when I’m roasting potatoes, I want them deeply browned on the edges and super crisp. However, for a potato salad, you’ll want to cool the potatoes completely before mixing them with the dressing.

And crispy deeply roasted potatoes? Unfortunately, while they are AMAZING piping hot, they aren’t quite as fantastic after they’re cold.

Roasted potatoes will be perfectly cooked for this salad when they’re golden, fluffy on the inside, and barely crisped on the edges. You can see in the photo how they should look. Pull them from the oven before they are deeply browned.

Roasted Potato Salad Recipe

1. Roast the potatoes until tender and lightly browned. Allow them to cool completely and place them in a mixing bowl.
2. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
3. Combine the dressing ingredients and then add the dressing to the potatoes one spoonful at a time.
4. Top with parsley and green onions before serving.

Dressing for Potato Salad

It doesn’t take all that many ingredients to make a memorable dressing for potato salad. In my experience, it’s best to add the dressing to the potatoes, just a spoonful at a time and toss gently to coat.

I usually have a couple of tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier.

It’s always nicer to have a little extra instead of not quite enough when it comes to dressings. No one enjoys a dry potato salad.

• mayonnaise
• dijon or plain mustard
• dill pickle relish or chopped pickles with a bit of pickle juice
• seasoning salt
• granulated garlic or garlic powder
• dried dill

How to Cook Hard Boiled Eggs

1. Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes.
2. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.
3. Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I’ve found that peeling them under barely running water often helps as well.