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Roasted Potato Salad

Roasted Potato Salad with Garlic and Rosemary tossed with dijon mustard and lemon juice.

Roasted Potato Salad with Garlic and Rosemary tossed with dijon mustard and lemon juice. https://www.lanascooking.com/roasted-potato-salad/

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I know what you’re thinking. “Another potato salad? Seems like recipes for potato salad are popping up everywhere just because it’s summer.”

Well. If you’re thinking that this is going to be just another potato salad recipe, you’re wrong. So wrong.

There are so many different kinds of potato salad! There’s the traditional Southern style with a mayonnaise dressing that’s Beeop’s favorite. And my all-time favorite Lemon Dill Potato Salad recipe with no mayo in sight.

But another long time favorite potato salad of mine is this Roasted Potato Salad. In this version, the potatoes are cubed, then tossed with rosemary and garlic and coated with olive oil. Then that’s all baked until the potatoes are done and slightly browned.

But here’s the best part. The hot potatoes are then tossed into a tangy mixture of Dijon mustard, lemon juice, and fresh parsley. Those little cubes of perfectly cooked hot potatoes just soak up every bit of that deliciousness making this one of the most delightful potato salads I’ve ever eaten.

I’ve found that this salad is best served hot and goes with almost anything you want to put it alongside. We enjoyed it with an expertly grilled rib-eye just last night. I really hope you’ll try this recipe. I think you’ll like it a lot!

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Lana Stuart.

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Roasted Potato Salad with Garlic and Rosemary tossed with dijon mustard and lemon juice. https://www.lanascooking.com/roasted-potato-salad/

Roasted Potato Salad

Roasted potatoes, garlic and rosemary tossed with dijon mustard and lemon juice
5 from 1 vote
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Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 312kcal
Author: Lana Stuart


  • 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 to taste


  • 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.
  • 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 and salt in a large mixing bowl.
  • Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.


Nutrition Information

Serving 1 | Calories 312kcal | Carbohydrates 43g | Protein 5g | Fat 14g | Saturated Fat 2g | Polyunsaturated Fat 2g | Monounsaturated Fat 10g | Sodium 42mg | Potassium 979mg | Fiber 3g | Sugar 1g | Vitamin A 174IU | Vitamin C 17mg | Calcium 42mg | Iron 2mg

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.

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Recipe Rating


  1. Barbara | Creative Culinary says:

    Oh yum! Sounds delicious Lana.

  2. 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!

    1. Thanks, Julie. We have really enjoyed this potato salad this summer. The recipe is definitely a “keeper.”

  3. oh, my, I love dijon mustard…this sounds so yummy!

  4. Lori @ RecipeGirl says:

    Simple and lovely and perfect for summer. I’d say the only thing I might try adding is bacon!

  5. sippitysup says:

    Potato salad does say summer and yours says it really well. GREG

  6. Barbara @moderncomfortfood says:

    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!

    1. 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 :-)

  7. I can see how roasted potatoes would be superior in the salad rather than boiled. Thanks for the tip.

    1. Yes, the hot roasted potatoes really absorb all the lemon juice and mustard. It’s a fabulous combination.

  8. Amy | She Wears Many Hats says:

    Roasted potatoes! Gotta try this one sometime soon.

    1. Do try it, Amy. I think you’ll love it!