Vibrant with fresh parsley, scallions, and a simple vinaigrette, this roasted potato salad will the star of any picnic or cookout.
Potato salad is the staple of my spring cooking canon. Whenever I find myself in a picnic, cookout, or potluck situation, I’m pretty much always on potato salad duty. Because as an Eastern European, potatoes are naturally my happy place.
This dill potato salad with capers is my usual go-to – an ultra herby take with boiled potatoes and without mayo. But this season, while brainstorming ways to switch things up, I wondered if I could make a version with roasted potatoes instead. And that’s how this recipe came to be.
Why Roasted Potato Salad Works
Roasting potatoes for potato salad versus cooking them the usual way – i.e. boiling – has several advantages.
First, the potatoes have a chance to become brown and crispy. This contributes both flavor and texture. Second, it can be easy to overcook potatoes when boiling, and then you end up with mushy, goopy potato salad = not ideal.
Boiled potatoes may be more of a blank canvas, but in this roasted version, the potatoes themselves get to shine.
Key Ingredients + Substitutions
- Russet Potatoes: Also called “Idaho potatoes” [if grown in Idaho], they bake up with fluffy interiors and crispy edges.
- Bell Pepper: Become sweet and caramelized when roasted, adding a flavor contrast – and a pop of color – to this roasted potato salad.
- Butter Beans: These large, flat white beans have a nice creamy texture, which contrasts well with the roasted potatoes. They also amp up the protein and fiber content of the salad.
- Scallions: Lend a spicy, peppery crunch.
- Parsley: Rounds everything out with grassy freshness. Can be substituted with dill.
- Vinegar: For a lighter alternative to mayo, this vegan salad is dressed with a simple homemade vinaigrette. Use a mild vinegar here, like white wine, champagne, or apple cider. Do not use regular white distilled here; it’s overpowering.
- Mustard: Go for brown or Dijon.
How to Make Roasted Potato Salad (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Roast the Vegetables
Cut the potatoes and pepper into small cubes. Toss on a baking sheet with oil, salt, and pepper. Roast in a preheated 450ºF oven until the potatoes are golden and crispy, about 25 minutes, tossing once halfway through.
Step 2: Make the Dressing
Meanwhile, in a small bowl, combine olive oil, vinegar, mustard, salt, and pepper, and whisk into a vinaigrette.
Step 3: Finish the Salad
After letting the roasted vegetables cool for 5 minutes after they come out of the oven, toss them in a large bowl with the butter beans, scallions, parsley, and vinaigrette.
Pro Tip: Be sure to dress the potatoes while they are still warm so they can absorb some of the dressing.
Step 4: Serve the Salad
Transfer to a serving platter. Serve warm or at room temperature.
Tips for Roasting Potatoes for Potato Salad
Since they are the star of this dish, be sure to do the following for the best results…
- Preheat the oven. Most ovens need at least 15 minutes to fully heat up.
- Do not overcrowd the pan. Arrange the vegetables in a single layer and ensure that each piece has a bit of room around it so hot air can circulate throughout.
- Toss once halfway through roasting. After roasting for about 15 minutes, the potatoes will have turned golden and crispy on the bottom – this is when you’ll want to flip them so they cook evenly. A fish spatula is the best tool for this job.
Make-Ahead Tips
Roasted potato salad is best served right away – or at least the same day as it’s made – while it is still warm or at room temperature.
If you’d like to get a head start on prep, chop the scallions and herbs, and keep them in a closed container in the fridge for up to 1 day; make the dressing and keep it in the fridge too. Do not roast the potatoes in advance because they will dry out.
Serving Suggestions
This no-mayo potato salad will complement any grilled dinner, barbecue, or picnic. It would also pair well with BBQ tempeh sandwiches, sweet potato burgers, or lentil patties, as well as tahini slaw or purple cabbage slaw.
More Spring Recipes to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Herby Roasted Potato Salad (No Mayo)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
- Diet: Gluten-Free, Vegan
Ingredients
For the Salad
- 2 medium russet potatoes (1 to 1 1/4 pounds)
- 1 red bell pepper, ribs and seeds removed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- One 15-ounce can butter beans
- 3 scallions, finely chopped (about 1/2 scant cup)
- 1/2 cup minced fresh parsley
For the Dressing
- 2 tablespoons mild vinegar (like white wine, champagne, or apple cider)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon or brown mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450ºF.
- Cut the potatoes into 1/2-inch cubes and the peppers into similar-sized pieces. Place on a standard rimmed baking sheet, and add the oil, salt, and pepper. Toss with your hands to coat evenly, then arrange in a single layer.
- Roast for 15 minutes. Then flip with a spatula to ensure the veg are cooking evenly, and continue roasting until the potatoes can be pierced easily with a fork, 10 to 15 more minutes.
- Meanwhile, in a small bowl, whisk together all the dressing ingredients.
- Drain the beans in a mesh strainer and rinse well under running water. Shake off all excess water.
- To a large bowl that’s roomy enough to hold the entire salad, add the beans, scallions, and parsley.
- When the vegetables are ready, let them sit at room temperature for 5 minutes to cool slightly.
- Transfer the vegetables to the large bowl, drizzle with the dressing, and toss to combine. Serve warm or at room temperature.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 335
- Sodium: 635 mg
- Fat: 14.5 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 8.5 g
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