This roasted potato salad keeps the familiar comfort of a classic potato salad but with a richer, more rustic feel. Roasted russet potatoes bring crisp edges and a fluffy bite, while celery and onions add freshness and crunch. It’s creamy, tangy, and perfect for pairing with grilled meats, sandwiches, or as a stand-alone side.
Featured Standouts
Russet Potatoes
The star of the show. Roasting them instead of boiling creates a beautifully crispy exterior. It maintains a soft, fluffy interior. This texture is crucial for absorbing the dressing and enhancing the overall flavor profile. Their robust texture holds up well, preventing the salad from becoming mushy.
Celery
Adds a refreshing, crisp counterpoint to the richness of the potatoes and dressing. Its subtle, earthy flavor provides a welcome textural and taste contrast.
Onions
Contribute a sharp, pungent bite that cleverly balances the creamy richness of the mayonnaise and other ingredients. Whether finely diced or thinly sliced, they offer a burst of flavor that elevates the salad.
Mayonnaise
The quintessential creamy base for any potato salad. It binds the ingredients together, providing a luscious texture and a familiar, comforting taste that coats each component beautifully.
Stone Ground Mustard
Introduces a delightful tangy depth and a coarse, pleasant texture to the dressing. Its complex flavor profile complements the potatoes and adds an extra layer of sophistication compared to milder mustards.
Salt & Pepper
These essential seasonings are crucial for rounding out all the flavors. They enhance the natural taste of each ingredient. They ensure the salad is perfectly balanced and seasoned to taste.
TIPS & TRICKS FOR THE BEST FRIED POTATO SALAD
Roast, Don’t Boil
This is perhaps the most critical tip for this recipe. Roasting the potatoes imparts a deeper, more caramelized flavor. It also gives them a firmer structure. This firmness prevents them from breaking down in the salad. This method results in potatoes that hold their shape better and offer a more appealing texture.
Chill for Flavor Development
For the best possible taste, it’s highly recommended to chill the salad for at least 30 minutes before serving. This allows the flavors to meld and deepen, resulting in a more harmonious and delicious final product. An hour or even longer can further enhance the taste experience.
Introduce Fresh Herbs
To add a vibrant, brighter finish to your potato salad, consider incorporating finely chopped fresh herbs. Dill offers a delicate, slightly anisy note that pairs wonderfully with potatoes, while fresh parsley provides a clean, peppery lift. Chives or green onions could also be excellent additions for a subtle oniony freshness.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Baking sheet
Cutting board
Large mixing bowl
SIMILAR INGREDIENTS TO
BROCCOLI AND SHISHITO PEPPER SLAW
BLISTERED SHISHITO PEPPERS W/ COTIJA CHEESE
ENJOY THIS RECIPE WITH
CHICKEN AND WAFFLES W/ HOT-COFFEE MAPLE SYRUP
Recipe
Roasted Potato Salad
Ingredients
Method
- Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet, drizzle with oil, season with salt and pepper, and roast 25–30 minutes until golden.
- Let potatoes cool slightly.
- In a large bowl, combine roasted potatoes, celery, onion, mayo, relish, red wine vinegar and mustard. Mix gently.
- Taste and season with more salt and pepper if needed.
- Chill before serving.
LET’S STAY CONNECTED
[ss_social_follow networks=”Pinterest”]
I love seeing you make these recipes come to life! Tag me @twoandaknife or hashtag #twoandaknife so I can celebrate your kitchen wins. Don’t forget to follow for bold comfort food inspiration!