Warm and tangy Roasted Potato Salad with garlic, rosemary, Dijon mustard, and lemon is an easy summer side that complements almost any grilled protein.
Potato salad may be a summer staple, but this version stands apart. It skips the usual creamy dressing in favor of something a little brighter and bolder. Roasted until golden and crisp around the edges, the potatoes are tossed warm with a tangy blend of Dijon mustard, lemon juice, and fresh parsley.
Even though it’s perfect in warm weather, this is the kind of side dish that earns a spot on the table all year long. It’s hearty without being heavy and has just enough zing to balance out grilled meats, roasted chicken, or even a simple lunch of leftovers.
If you’ve made my Lemon Dill Potato Salad before, you already know I’m okay with skipping the mayo on occasion. This roasted version is simple, flavorful, and built for those who appreciate a no-fuss approach in the kitchen.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Russet potatoes, garlic, rosemary, olive oil, Dijon mustard, lemon juice
Skill Level: Easy
What You’ll Like About This Recipe
- It’s an unusual side dish with tangy flavors.
- The oven-roasted potatoes stay intact while soaking up flavor.
- No heavy dressing; just mustard, lemon, and parsley.
- Pairs well with grilled meats, fish, or a simple roasted chicken.
Ingredient Notes
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- Russet potatoes — I like russets for their fluffy interior, but Yukon Golds would also work.
- Garlic and fresh rosemary — Roasting deepens their flavors without overpowering.
- Dijon mustard and lemon juice — A bright, tangy combination that takes the place of mayonnaise found in traditional potato salads.
- Fresh parsley — Adds a clean flavor to finish the salad.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Roasted Potato Salad
- Preheat the oven to 400°F.
- Toss cubed potatoes, garlic cloves (whole), fresh rosemary, and olive oil until evenly coated.
- Spread on a baking sheet in a single layer and roast for 25–30 minutes, until tender and lightly golden.
- While the potatoes roast, whisk together chopped parsley, Dijon mustard, lemon juice, and salt in a large bowl.
- When potatoes are done, transfer them hot into the bowl and gently toss to coat in the mustard-lemon mixture.
Recipe Tips and Variations
- Separate the ingredients on the sheet pan. Don’t pile them on top of each other so that the edges brown, not steam.
- Potatoes absorb seasoning as they cool, so taste and adjust the salt right before serving.
- For a heartier version, stir in crumbled bacon while the potatoes are hot.
- Add toasted pine nuts or walnuts for crunch.
- Add a sprinkle of red pepper flakes for a little kick.
How to Make Ahead
You can roast the potatoes and prepare the dressing a few hours ahead. Store separately in the fridge, then gently reheat the potatoes and toss just before serving.
How to Store and Reheat
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven to revive warmth. Adding a splash of lemon juice on top helps refresh the flavor.
Questions About Roasted Potato Salad
To help the potatoes stay crisp, make sure they are spread out in a single layer on the baking sheet. If they are crowded together, they will steam instead of roast. Also, dry the potatoes thoroughly before tossing them with olive oil. Moisture will prevent browning.
Yes, you can roast the potatoes and mix the dressing a few hours ahead. Store each part separately in the refrigerator. When you’re ready to serve, reheat the potatoes in a hot oven to bring back their crisp edges, then toss them with the dressing while they are still warm.
This salad is best enjoyed shortly after serving, but it can sit out for up to two hours at room temperature. On warm days or if serving outdoors, try to limit that to one hour. For longer gatherings, you can place the serving bowl over a bed of ice to help keep it fresh.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Roasted Potato Salad
Ingredients
- 2 pounds russet potatoes cut into bite-size pieces
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Dijon mustard
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Combine the potatoes, garlic, rosemary and olive oil in a large mixing bowl. Toss well so that the potatoes are coated with the oil.2 pounds russet potatoes, 6 garlic cloves, 2 sprigs fresh rosemary, 4 tablespoons olive oil
- Place in a single layer on a large baking sheet and cook for 25-30 minutes or until the potatoes are cooked through and lightly browned.
- Meanwhile combine the fresh parsley, mustard, lemon juice, salt, and pepper in a large mixing bowl.2 tablespoons chopped fresh parsley, 2 teaspoons Dijon mustard, Juice of half a lemon, Salt and pepper to taste
- Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.
Notes
- Be sure to spread the potatoes out in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roasting and won’t get that nice golden edge.
- Whole garlic cloves mellow as they roast, so don’t worry about them being too strong. They’ll add a gentle, savory flavor to every bite.
- Toss the potatoes with the dressing while they’re still hot. The warmth helps them soak up all that bright mustard and lemon flavor.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 8, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Oh yum! Sounds delicious Lana.
I love the idea of this salad. It sounds a lot lighter than a traditional potato salad which is very appealing when it’s hot. Nice recipe!
Thanks, Julie. We have really enjoyed this potato salad this summer. The recipe is definitely a “keeper.”
oh, my, I love dijon mustard…this sounds so yummy!
Simple and lovely and perfect for summer. I’d say the only thing I might try adding is bacon!
Potato salad does say summer and yours says it really well. GREG
You say, “another potato salad?” I say bring it on, Lana! Summer and potato salad are such a perfect match, and I’m always on the lookout for delicious new recipes for the latter. Love love love your innovative approach here with roasted potatoes, rosemary, lemons, and garlic. Oh boy, and can’t wait to try at our next BBQ!
Thank you, Barbara! We’ve enjoyed this potato salad several times recently, even serving it to my Mama and Grandmother when they visited a couple of weeks ago. Everyone right down to the youngest at the table has asked for seconds :-)
I can see how roasted potatoes would be superior in the salad rather than boiled. Thanks for the tip.
Yes, the hot roasted potatoes really absorb all the lemon juice and mustard. It’s a fabulous combination.
Roasted potatoes! Gotta try this one sometime soon.
Do try it, Amy. I think you’ll love it!