Roasted Potato Salad (No Mayo)

This ravishing roasted potato salad recipe brings a touch of individuality to your next backyard barbecue.

Without a doubt, it’s almost guaranteed you’ll serve a good potato salad for BBQ season. This Roasted Potato Salad is mayo-free and uses thousand island dressing. 

Simply toss in some hard-boiled eggs for a bit of extra protein, and your favorite peppers. And because mayo is not included, this is a much lighter potato salad. 

Oven Roasted Potato Salad

Fresh, vibrant, and all-around delicious! Potatoes are the go-to option when you cannot decide what to eat. Cut them into long sticks and enjoy French fries or mash them to make your favorite southern-style mashed potatoes. 

This roasted potato salad is on the healthier and lighter side, it’s not too creamy, and it’s made with fresh ingredients.  

This potato salad is a variation of regular potato salad, and the only difference is that the potatoes are roasted. It makes for a flavorful and delicious side dish.

For this purpose, the potatoes are cut into smaller pieces and lightly seasoned. The roasting process makes the potatoes golden brown and crispy. 

Ingredients Used In This Recipe

What makes roasted potato salad so good is its dressing or vinaigrette. As long as you’ve got your favorite dressing, Dijon mustard, and sweet bell peppers to add crunchiness and texture, you can customize the rest of this recipe with what you have at home. 

All measurements can be found in the recipe card below!

• Potatoes: For a crispy texture, use Russet potatoes. If you prefer a waxy potato that holds its shape, you can use Yukon gold, red, or yellow potatoes.
• Dressing: For this recipe, I used Thousand Island dressing, you can also use French dressing, blue cheese, ranch, Italian, etc.
• Add in texture: Fresh celery and bell peppers add a delicious crunch and flavor to the potato salad.
• Eggs: Hardboiled eggs add extra creaminess and protein.

The Dressing

When it comes down to salad dressing, there are multiple options that you can try, as mentioned we used thousand island dressing. However, you can try ranch dressing or Caesar dressing. 

We recommend that you choose a dressing that you enjoy. Similar to cooking with wine.

It’s best to cook with the wine you love to drink, otherwise, it’s a recipe for disaster; the same concept goes here with the dressing. Choose a dressing that you enjoy and wouldn’t mind having in your potato salad. 

The dressing is further enhanced with Dijon mustard. This will make the flavors pop. 

Recipe Variations 

Though this recipe is great the way it is, switching things up wouldn’t hurt. Consider adding fresh basil in addition to the (fresh) parsley as well as chives to make sure you can enjoy the diversity of flavors in every bite. 

The herbs will add flavor, color, and texture. In addition, you can add freshly cut olives, a bit of olive oil and apple cider vinegar, and red onion or minced shallot to add a subtle onion flavor without overpowering the dish.

How To Make It

To begin with, the method of making this salad is pretty unique because traditionally, the potatoes are boiled, but this salad is made with roasted potatoes.

Roasting the potatoes gives a caramelized and crisp exterior to the salad without compromising on the “creaminess” and tenderness of the interior.

This salad offers diversity in every bite. 

What we love about this salad is that the roasting process accentuates the natural sweetness of the potatoes, so you can enjoy the real flavors. 

No need to worry about consuming higher calories as mayo is not included in this salad. 

This salad can be served cold or warm. 

But with its delicious flavor and gorgeous presentation, be ready for your guests to be impressed! 

You can make it ahead of time and nothing beat a delicious side dish made with minimal effort.

Roast the potatoes: Preheat the oven to 375 degrees. Cut your potatoes into cubes (about 1 ½ to 2 inches). Line your baking tray with either parchment paper or aluminum foil. This makes for easy cleaning at the end. 

Bake your potatoes until golden but not hard. You want them to be soft and tender enough to eat, but not hard and crispy. 

Pep your ingredients: While the potatoes roast, prep and assemble the other ingredients. Boil the eggs until well done. 

Finely chop the celery rib, dice the bell pepper, dice the onion (you can use red onion or yellow onion), and chop the parsley (if using fresh parsley).

Assemble the salad: Once the potatoes are done and while they are still warm, add in the ingredients. Add in the herbs, celery, bell pepper, and onion. 

Seasoning The Salad

For this recipe, we used our Jacmel seasoning. It’s filled with warm comforting flavors that will add depth of flavor and works well with the Thousand Island dressing. 

Add the Jacmel seasoning, Dijon, and the dressing. 

Toss well to incorporate the ingredients. 

The salad does not need to be refrigerated before serving. To save time, you can certainly make it the day before and serve it while it is still cold. 

What to Pair With It?

Roasted potato salad tastes pretty amazing with different dishes, so you can honor your personal preferences as well as the occasion. Some of the options include;

• Grilled Meats – The smoky flavors of grilled meats, such as steak, chicken, or sausages, complement the roasted flavors of the potato salad. The combination of tender, juicy meat with crispy potatoes creates a satisfying and balanced meal.
• Barbecue – Whether you’re having a backyard barbecue or a casual gathering, roasted potato salad makes an excellent side dish for grilled burgers, hot dogs, ribs, or pulled pork. The contrast between the smoky, tangy barbecue flavors and the savory roasted potatoes adds depth to the meal.
• Seafood – The salad can be a great accompaniment to seafood dishes. Serve it alongside grilled red snapper fish, shrimp skewers, or even seafood tacos. The creamy dressing and roasted flavors of the potato salad provide a nice balance to the delicate and fresh taste of seafood.
• Sandwiches and Wraps – Roasted potato salad can be used as a filling in sandwiches or wraps. It adds a unique texture and flavor to a variety of fillings such as roast beef, turkey, chicken, or even vegetarian options like grilled vegetables or falafel. The combination of the hearty sandwich and the roasted potato salad creates a satisfying and flavorful meal.

How to Keep Your Potato Salad Cool Outside

Keep it basic. Do not take the potatoes out (of the fridge) until you are ready to serve them. If you are not serving the potatoes warm, we highly recommend that you keep it cool until it is time to serve the salad. 

When serving your roasted potato salad outside, place the salad bowl on a bed of ice. This will help keep the temperature and will prevent your salad from going bad.

How to Store It?

Roasted potato salad can be stored in the refrigerator if you have an airtight container available. You must refrigerate the salad within two hours of preparation because it minimizes the chances of bacterial growth. 

The salad will keep for up to 5 days in the fridge. 

Tips to Prepare It

Preparing roasted potato salad isn’t rocket science, but there are a few tips that can help you make the best salad you’ve ever tasted, such as;

• It’s better to choose russet potatoes, red potatoes, or Yukon Gold potatoes because they can retain their shape during the roasting process. 
• Always cut potatoes in the same size because it helps ensure a consistent texture and flavor in the salad. 
• Assemble the salad while the potatoes are still warm to ensure the taste is retained.  
• Before serving, stir from the bottom up to ensure that you get all the ingredients and dressing that may have sunk to the bottom of the bowl. 
• When roasting the potatoes, be sure to line your pan completely to make for easy cleaning. 

More Delicious Potato Recipes

After you’ve tried this roasted potato salad, we recommend you try this Haitian Potato Salad, Mediterranean Potato Salad, Air Fryer Smashed Potatoes, Air Fryer Potato Wedges, this Sausage Green Beans Potato Casserole, Air Fryer Sausage and Potatoes, and this Swedish Potato Salad. 

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