Roasted Baby Potato Salad with Herb Mayo
Upgrade your side dish game with this Roasted Baby Potato Salad with Herb Mayo 🥔✨—a creamy, flavorful twist on a classic favorite! Tender roasted baby potatoes are perfectly crispy on the outside and tossed in a rich, herby mayonnaise dressing packed with fresh flavors. This easy potato salad is perfect for picnics, BBQs, potlucks, or as a delicious side for any meal. It’s simple to make, full of comforting textures, and totally crowd-pleasing. Save this creamy roasted potato salad recipe for your next gathering!
Ingredients
- For the Roasted Potatoes:
- 2 lbs (900 g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- For the Herb Mayo Dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- Salt and pepper, to taste
- Optional Add-ins:
- 1 celery stalk, finely diced (for crunch)
- 2 boiled eggs, chopped (for richness)
- 1 teaspoon capers or pickles, chopped (for tang)
Instructions
- Step 1: Preheat and Prepare Potatoes : Preheat oven to 425°F (220°C). Wash and halve the baby potatoes. Pat dry with a paper towel for crispier results. Place them in a large mixing bowl and toss with olive oil, garlic powder, paprika, salt, and pepper.
- Step 2: Roast the Potatoes Arrange the potatoes cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges. Remove from the oven and let cool for 10 minutes.
- Step 3: Prepare the Herb Mayo Dressing : In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, and minced garlic. Add chopped parsley, dill, and chives. Whisk together until smooth and creamy. Taste and adjust seasoning with salt and pepper.
- Step 4: Combine and Toss : Add the roasted potatoes to the bowl of dressing while they are still slightly warm. Gently toss until all the potatoes are evenly coated. Add any optional mix-ins like celery or boiled eggs, if desired.
- Step 5: Chill or Serve :For a warm salad, serve immediately. For a chilled version, refrigerate for at least 30 minutes to let the flavors meld.