Get ready to elevate your picnic and BBQ game with this incredible Roasted Potato Salad! This recipe takes a delicious departure from traditional boiled potato salad, featuring perfectly roasted potatoes seasoned with thyme and paprika, tossed with crisp bell peppers, fresh corn, juicy tomatoes, red onion, cilantro, a hint of jalapeño, and a vibrant cilantro-lemon vinaigrette. I absolutely love the depth of flavor that roasting brings to the potatoes in this Roasted Potato Salad. It’s super nourishing, packed with flavor and texture, and the perfect side dish for any outdoor gathering, especially during these beautiful spring days leading into summer!
Why You’ll Love This Roasted Potato Salad
- Roasted Potato Flavor: Roasting the potatoes creates caramelized edges and a deeper flavor compared to boiled potatoes.
- Fresh and Vibrant: Loaded with colorful fresh vegetables like corn, tomatoes, bell peppers, and cilantro.
- Zesty Cilantro Dressing: The homemade dressing with cilantro, lemon, honey, and mustard is bright and flavorful.
- Perfect for Gatherings: A fantastic, crowd-pleasing side dish for BBQs, potlucks, and picnics.
- Healthy & Satisfying: A more nutritious take on potato salad, packed with veggies.
Ingredients for Roasted Potato Salad
Here’s what you’ll need to make this flavorful and vibrant potato salad. The full list with measurements is in the recipe card below.
Roasted Potatoes
- Mixed yellow and red potatoes, cubed (Vegetable)
- Fresh thyme (Herb)
- Paprika (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Olive oil (Oil)
Produce & Mix-Ins
- Orange bell pepper, diced (Vegetable)
- Green bell pepper, diced (Vegetable)
- Jalapeño, sliced (optional heat) (Vegetable)
- Fresh corn (Vegetable)
- Fresh cilantro, chopped (divided) (Herb)
- Grape tomatoes, halved (Vegetable)
- Red onion, thinly sliced (Vegetable)
Cilantro Dressing
- Fresh cilantro, finely chopped (Herb)
- Mayonnaise (Condiment)
- Red wine vinegar (Acid)
- Juice of one lemon (Acid)
- Olive oil (Oil)
- Honey (Sweetener)
- Whole grain mustard (Condiment)
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of ingredients in this Roasted Potato Salad, but feel free to make it your own:
- Add Beans: Toss in a can of rinsed and drained black beans for extra protein and fiber.
- Different Veggies: Add diced cucumber, celery, or roasted sweet potatoes.
- Make it Spicy: Use more jalapeño (with seeds!) or add a pinch of cayenne pepper to the dressing or potatoes.
- Add Cheese: Crumble in some feta or cotija cheese for a salty, tangy element.
- Different Herbs: Use parsley or dill instead of cilantro in the dressing or salad.
- Smoky Paprika: Use smoked paprika instead of regular paprika on the potatoes for extra depth.
How to Make Roasted Potato Salad
Let me show you how easy it is to put together this flavorful Roasted Potato Salad:
Make the Cilantro Dressing
- First, I prepare the delicious cilantro dressing. In a small bowl or a jar with a tight-sealing lid, I combine all the dressing ingredients: finely chopped fresh cilantro, mayonnaise, red wine vinegar, lemon juice, olive oil, honey, whole grain mustard, salt, and fresh cracked pepper.
- I whisk these together well (or shake the jar vigorously) until the dressing is well combined and emulsified. I set this aside.
Roast the Potatoes
- I pre-heat my oven to 420°F (220°C). This high heat helps get the potatoes nice and crispy.
- I add the cubed potatoes to a large bowl.
- I drizzle them with 1 tablespoon of olive oil and toss. Then I add the fresh thyme leaves, paprika, salt, and pepper to taste.
- I toss everything again until the potatoes are evenly coated with the oil and seasonings.
- I spread the seasoned potatoes onto a large baking sheet in a single layer. Making sure they aren’t overcrowded is key for crispiness!
- I bake for 20 minutes, stirring or flipping them every 10 minutes, until they are crisp on the outside and tender on the inside when pierced with a fork.
Combine the Salad
- Once the potatoes are perfectly roasted, I remove them from the oven and allow them to cool slightly for about 5 minutes. This helps them hold their shape when tossed.
- In a large serving bowl, I combine the slightly cooled roasted potatoes with all the other fresh salad ingredients: the diced orange bell pepper, diced green bell pepper, sliced jalapeño (if using), fresh corn kernels, chopped fresh cilantro, halved grape tomatoes, and thinly sliced red onion.
- I season the fresh veggies lightly with salt and pepper if desired (optional, as the potatoes and dressing are seasoned).
Dress and Serve
- I pour the prepared cilantro dressing over the salad ingredients in the bowl.
- Using large spoons or spatulas, I toss gently until everything is well combined and coated in the dressing. Be gentle to avoid mashing the warm potatoes.
- I serve the Roasted Potato Salad immediately while the potatoes are still warm, or I let it chill first. Yum! ♥︎
Tips and Tricks for the BEST Potato Salad
Here are my secrets for making this Roasted Potato Salad truly exceptional:
- Roast, Don’t Boil: Roasting the potatoes provides much more flavor and better texture than boiling for this style of salad.
- High Heat for Roasting: Use a hot oven (420°F/220°C) to get those desirable crispy edges on the potatoes.
- Don’t Overcrowd the Pan: Give the potatoes space on the baking sheet to ensure they roast evenly and crisp up. Use two pans if needed.
- Cool Potatoes Slightly: Let the roasted potatoes cool for 5-10 minutes before tossing with the other ingredients and dressing so they don’t completely wilt the fresh components or make the dressing separate.
- Fresh Herbs: Using fresh cilantro and thyme makes a big difference in the brightness of the salad.
How to Serve
This Roasted Potato Salad is a fantastic side dish! Serve it warm, at room temperature, or chilled alongside:
- Grilled Meats: Perfect for BBQs with burgers, steaks, chicken, or sausages.
- Picnics and Potlucks: Travels well (keep it cool!) and is always a crowd favorite.
- Sandwiches: A great side for deli sandwiches or wraps.
- As a Light Meal: Enjoy a larger portion on its own.
Make Ahead and Storage
This salad has great make-ahead potential!
- Make Ahead: You can roast the potatoes and make the dressing up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Chop the fresh vegetables (except maybe tomatoes) a day ahead.
- Assembly: Combine the roasted potatoes, fresh vegetables, and dressing a few hours before serving to allow flavors to meld. Add fresh cilantro just before serving.
- Storage: Store leftover Roasted Potato Salad in an airtight container in the refrigerator for up to 3 days.
FAQs about Roasted Potato Salad
- What kind of potatoes are best for roasting?
- Waxy potatoes like Yukon Gold or red potatoes hold their shape well and get nicely creamy inside with crispy edges. Russets can also work but might be slightly fluffier.
- Can I use frozen corn?
- Yes, thaw frozen corn kernels before adding them to the salad. Canned corn (drained well) also works. Fresh corn off the cob (raw or lightly blanched) is fantastic when in season.
- Is this salad spicy?
- The jalapeño adds a touch of heat. Adjust the amount or omit it entirely based on your preference.
Enjoy this vibrant, flavorful, and incredibly satisfying Roasted Potato Salad! It’s a delicious twist on a classic side dish.
Print
Roasted Potato Salad with Cilantro Dressing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Salad, Side Dish
- Cuisine: American
Description
This roasted potato salad recipe is super nourishing and packed with flavor, featuring crispy roasted potatoes, fresh corn, bell peppers, jalapeño, and a zesty cilantro dressing. The perfect side dish for your BBQ menu or any potluck!
Ingredients
Scale
For the Roasted Potatoes:
- 3–4 medium yellow and/or red potatoes, cubed into ½-inch pieces (approx. 2 cups chopped)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 1/2 teaspoons paprika
- Salt, to taste
- Pepper, to taste
For the Salad Add-ins:
- ½ orange bell pepper, diced
- ½ green bell pepper, diced
- 1 jalapeño, seeded and finely diced (optional)
- 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
- ½ cup fresh cilantro, chopped (divided)
- 1 cup grape tomatoes, halved
- 1 small red onion, thinly sliced (optional)
For the Cilantro Dressing:
- ½ cup fresh cilantro, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon mayonnaise (optional, for creaminess)
- 1 teaspoon red wine vinegar
- Juice of one lemon
- 1 tablespoon honey (or agave nectar)
- 1 teaspoon whole grain mustard (or Dijon mustard)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Prepare Dressing: Combine all dressing ingredients (1/2 cup cilantro, olive oil, mayonnaise (if using), vinegar, lemon juice, honey, mustard, salt, pepper) in a small bowl or a jar with a tight-sealing lid. Whisk or shake vigorously until well combined and emulsified. Set aside (or refrigerate) to allow flavors to meld.
- Prepare and Roast Potatoes:
- Preheat your oven to 420°F (215°C). Line a large baking sheet with parchment paper or a silicone mat.
- Add the diced potatoes to a medium bowl. Drizzle with 1 tablespoon olive oil, sprinkle with fresh thyme leaves, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Bake for 20 minutes, stirring or flipping halfway through, until the potatoes are crisp on the outside and tender on the inside.
- Cool Potatoes: Once the potatoes are roasted, remove them from the oven and let them cool on the baking sheet for at least 5 minutes.
- Assemble Salad: In a large serving bowl, combine the slightly cooled roasted potatoes, diced orange bell pepper, diced green bell pepper, jalapeño (if using), corn kernels, halved grape tomatoes, thinly sliced red onion (if using), and the remaining chopped fresh cilantro.
- Dress and Toss: Pour the prepared cilantro dressing over the salad ingredients. Toss gently until everything is evenly combined.
- Serve: Serve the roasted potato salad immediately at room temperature or chilled.
Notes
- Potatoes: Use waxy potatoes like Yukon Gold or red potatoes which hold their shape well when roasted. Cut into even ½-inch cubes.
- Roasting: Ensure potatoes are in a single layer on the baking sheet for even crisping.
- Corn: Fresh corn cut off the cob (raw or lightly blanched) or thawed frozen corn works best. Canned corn can be used if drained well.
- Spice Level: Adjust the amount of jalapeño (or omit) based on your heat preference. Remove seeds and membranes for less heat.
- Dressing: The dressing can be made ahead and stored in the refrigerator. Whisk or shake well before using. Adjust honey/lemon/vinegar to taste.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2-3 days. Best served closer to preparation time as potatoes can absorb dressing.