Roasted potato salad is a great spin for summer. Caramelized, creamy baby potatoes tossed in a dressing with hints of dill.
Take your summer BBQ to the next level with this mouthwatering roasted potato salad recipe! Bursting with flavor and loaded with fresh ingredients, this is the perfect side dish to accompany your grilled favorites.
We all know that a BBQ isn’t complete without potato salad, and this recipe will have your guests coming back for seconds (and thirds!). Imagine biting into tender, crispy roasted potatoes tossed in a creamy, tangy dressing.
Whether you’re hosting a backyard BBQ, a picnic, or just craving a zesty side dish, this roasted potato salad is a summer essential. So fire up the grill, gather your loved ones, and get ready to savor a bowl full of pure delight.
How To Make Roasted Potato Salad
Ingredients needed
- Yukon potatoes (baby Yukon if available)
- Dill
- Eggs
- Sweet relish
- Mayo
- Mustard
- Red wine vinegar
Quick variation for the recipe
You can swap out the red wine vinegar for white vinegar if you don’t have any. The red wine vinegar gives a little flair that’s different from traditional potato salad.
The second variation would be adding crumbled cheese like feta. The saltiness will balance well with the acidity and the sweetness from the relish.
Making the roasted potato salad, it starts with the potatoes
- First, you’ll need to cook the potatoes and eggs first. While those are cooking, prep the dressing.
- For the potatoes, preheat the oven to 400F. Wash, dry then chop the potatoes and toss in olive oil, salt and pepper. Oil the sheet pan then spread out the chopped potatoes. Bake for 40 minutes.
- For the eggs, bring a pot of water to a boil. Then, carefully place the eggs in the boiling water for 10-12 minutes. When they are finished, rinse cold water over them then allow them to cool before peeling them and chopping.
- Now, once the potatoes are roasted and the eggs are peeled add them both into a salad bowl.
- Add in the dressing from earlier then toss everything together. Lastly, fold in the sweet relish then begin to add salt and black pepper to taste.
Great recipes for the summer to try
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Roasted Potato Salad
Ingredients
- 1.5-2 pound Yukon potatoes, chopped
- 4 large eggs, boiled
- 1/2 cup sweet relish
- salt & pepper to taste
Dressing
- 1/2 cup mayo
- 1/4 cup red wine vinegar
- 1/4 cup dill, chopped
- 2 teaspoon mustard
Instructions
- First, you’ll need to cook the potatoes and eggs first. While those are cooking, prep the dressing.
- For the potatoes, preheat the oven to 400℉. Wash, dry then chop the potatoes and toss in olive oil, salt and pepper. Oil the sheet pan then spread out the chopped potatoes. Bake for 40 minutes.
- For the eggs, bring a pot of water to a boil. Then, carefully place the eggs in the boiling water for 10-12 minutes. When they are finished, rinse cold water over them then allow them to cool before peeling them and chopping.
- Now, once the potatoes are roasted and the eggs are peeled add them both into a salad bowl.
- Add in the dressing from earlier then toss everything together. Lastly, fold in the sweet relish then begin to add salt and black pepper to taste.