Roasted Red Potato Salad

5 from 7 votes

Posted: 05/17/20 Updated: 08/21/20

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A delicious twist on red potato salad when you make it with roasted red potatoes! This Roasted Red Potato Salad is perfect for your next grill out, backyard party or weeknight dinner. It’s packed with flavor from the celery, hard-boiled eggs, red peppers and onions.

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This potato salad with red potatoes is full of flavor and easily customizable! With roasted red potatoes and hard-boiled eggs, it’s an irresistible side dish for all the potlucks and BBQs or make it for a weeknight dinner along with my hamburgers, baked chicken drumsticks or crockpot ribs – your family will love it!

What sets this potato salad above the rest is that you use roasted potatoes to make it. Instead of boiling them, you cook them in a hot oven until they are tender and caramelized. It takes about the same amount of time but the flavor and texture is so much better!

Have you ever had potato salad with mushy over-boiled potatoes? Well, you don’t have to worry about that with this recipe.

Contents show

How to Roast Red Potatoes

This side dish starts with the potatoes. I like to use three pounds and cut each of them into quarters. Once you have them prepped it’s easy to roast them!

Preheat the oven to 425°F. and line your baking sheet with foil.
Spread the potatoes in an even layer and drizzle olive oil over the top. Season them with salt and pepper and then, using your hands, toss to coat them evenly.
Cook the potatoes in the oven for 40 to 45 minutes. Be sure to flip them/stir them around every 15 minutes so they cook evenly. When they are fork-tender and browned they are done!

I like to let the potatoes cool while I gather the rest of the ingredients for the salad.

Assemble and Mix Roasted Red Potato Salad!

Once your potatoes are cooled place half of them in a large bowl and lightly mash them with a potato masher. You just want to break them down a bit. Add the rest of the potatoes and set them aside
In a small bowl, combine the mayonnaise, sour cream, cream cheese, and celery seed.
Add the salt and pepper, green onions, hard-boiled eggs and relish to the bowl with the potatoes, Add the dressing and then stir to combine.
Chill the salad for at least one hour before you serve it!

How far in advance can you make potato salad?

For this recipe, you can make it up to one day in advance. Any longer than that and the dressing might separate, so plan to enjoy it within a day of making it.

What else can you add to it?

One thing I love about this recipe is that you can customize it based on your tastes!

Swap the green onions with diced red onion.
You can also add diced bell peppers – the sweet varieties like red, yellow or orange ones work great.
Try different kinds of pickle relish – there are sweet varieties or dill pickle relishes that work well! Or pick one that has a kick of spice in it if you like some heat.
Add some fresh herbs like chopped parsley, chives or even basil!
You can roast the potatoes with some dried herbs, too. Dried parsley, oregano, and thyme would all work well. Add a teaspoon or two when you toss them with the oil.
Add some crispy bacon – I like to finely chop it and mix some into the salad and sprinkle some over the top as a garnish.
If you like garlic you could toss the potatoes with some garlic powder before you roast them. Or stir some into the dressing – 1 to 2 teaspoons would be perfect.

How long can potato salad sit out at room temperature?

Since this recipe has mayonnaise you don’t want to leave it sitting out for hours. Depending on how warm it is, you don’t want it sitting around any longer than two hours, although I would err on the side of safety and pop it back in the refrigerator after an hour. If you’re serving it outside on a hot day, I say let everyone get a scoop and then put it back in fridge just to be safe.

Another great tip is to serve it with an ice bath under it. Simply grab a bowl a little bit bigger than your serving bowl, fill with ice and then pop your serving bowl in it to keep it nice and cold!

Can I use a different kind of potato?

Yes, you don’t have to use red ones! I prefer a waxy potato because they hold their shape well as they cook and don’t break down as much. So, you could also use Yukon golds, new potatoes or even fingerling potatoes for this recipe.

This potato salad is so creamy and rich – I think you’re going to love it! The roasted potatoes give it such a unique flavor. Be sure to bookmark it for all the summer dinners – it goes with so many main dishes and I know everyone will love it! It’s always a hit when I make it.

More Great Side Dishes

Need more ideas for amazing side dishes? I think you will love these, too!

Pepperoni Cold Pasta Salad is an easy side dish with Italian dressing, pepperoni, cheese, and fresh vegetables. It’s great when you’re serving a crowd!
Broccoli Salad is a classic summer salad that’s quick and easy! It’s a combination of fresh broccoli, red onion, bacon, dried cranberries, sunflower seeds and cheese. Then topped with a creamy, tangy homemade dressing.
My Bean Salad is a quick and easy side dish that is easy enough for weeknights and perfect for summer parties, too!

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Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!