Herbed Roasted Potato Salad Recipe
No summer grill-out is complete without a good potato salad. Red potatoes are roasted until perfectly crispy and then slathered in a bright, creamy dressing with loads of fresh herbs. Chopped eggs add a decadent touch, and celery and red onion give a delightful crunch.
How to Make the Best Herbed Roasted Potato Salad
This herbed roasted potato salad is the ultimate summer side dish that will have guests coming back for more. Unlike traditional boiled potato salads, roasting the red potatoes until crispy on the outside creates incredible texture and depth of flavor that pairs beautifully with the bright, herby dressing.
The homemade herb dressing is the star of this recipe—fresh dill, parsley, basil, and tarragon combine with tangy Dijon mustard and bright lemon juice to create a creamy sauce that’s nothing like store-bought mayo. The touch of honey rounds out the flavors perfectly, while the chopped hard-boiled eggs add richness and the red onion and celery provide satisfying crunch.
Perfect for summer cookouts, picnics, or any gathering where you need a make-ahead side dish, this potato salad can be prepared a few hours in advance and actually tastes even better as the flavors meld together. It’s a crowd-pleasing classic that’s sure to become your go-to recipe.
Herbed Roasted Potato Salad
No summer grill-out is complete without a good potato salad. Red potatoes are roasted until perfectly crispy and then slathered in a bright, creamy dressing with loads of fresh herbs. Chopped eggs add a decadent touch, and celery and red onion give a delightful crunch.
Ingredients
Potatoes & Base
Dressing
Mix-ins
Instructions
Roast the Potatoes
- Heat oven to 450 degrees. On a 16-inch-by-22-inch baking sheet, toss potatoes with olive oil, salt and pepper.
- Roast in the oven for 20 minutes. Open the oven and stir the potatoes around.
- Roast for another 15 or 20 minutes. They're done when the outside is crispy, and the inside is soft. Set aside to cool.
Make the Dressing
- In a food processor, combine mayonnaise, Dijon mustard, garlic, lemon juice, dill, parsley, basil, tarragon and honey. Process until smooth.
Assemble
- In a large bowl, stir together the cooled potatoes with hard-boiled eggs, celery and red onion.
- Pour the mayonnaise dressing on top and stir until everything is well-coated.
- Store in the refrigerator to chill and serve.