Roasted Potato Salad Spring

You will want to make this hearty and refreshing Roasted Potato Salad again and again this Spring and Summer because it brings together golden roasted potatoes, crisp veggies, and a creamy herb dressing for a side dish that always disappears first at gatherings. The blend of textures makes every forkful interesting and delicious, whether you enjoy it warm or chilled.

I first tried this recipe on a breezy April day and my friends stood around the bowl before dinner was even ready. I love the contrast of creamy potatoes with crunchy veggies.

Ingredients

• Mini golden potatoes: These get crisp edges and a buttery flavor when roasted Look for smooth skin and skip any with sprouts or blemishes
• Olive oil: Gives rich flavor and helps potatoes roast evenly Always use a fresh bottle for the best taste
• Garlic powder and onion powder: Add a savory backbone to the potatoes Check dates because old spices lose punch
• Kosher salt: Helps everything taste its best Opt for a flaky texture if you can
• Radishes: Brings crunch and a bit of peppery zing Pick small firm radishes without cracks
• Peas: A burst of sweetness and bright color Fresh or frozen both work well
• Pine nuts: Add richness with a nutty taste Toasting takes them to the next level Choose ones that smell sweet not stale
• Arugula: Lends a fresh peppery bite Buy the brightest greens and wash just before using
• Green onions: Bring mild sharpness and color Make sure stalks are perky and vibrant
• Fresh herbs like dill cilantro or parsley: Lift the salad with their vivid flavors Go for fresh bunches with no wilt
• Mayonnaise: Makes the dressing creamy Look for one with clean flavor and no odd aftertaste
• Buttermilk: Adds a gentle tang and thins the dressing
• Champagne vinegar: Gives brightness without harsh acidity
• Fresh tarragon and chives: Build herbaceous layers Go for tender leaves and chop just before blending
• Garlic and shallot: Add complexity to the dressing Use cloves that are firm
• Dijon mustard: Rounds out the dressing with a slight bite
• Flaky salt: Gives a last finish to heighten all the flavors

Step-by-Step Instructions

Prep the potatoes:

Slice mini potatoes in half and toss with olive oil on a sheet pan then shake on garlic powder onion powder and salt making sure every piece is coated

Roast the potatoes:

Spread potatoes cut side down on the pan with a bit of space between each for browning Bake at four hundred twenty five degrees Fahrenheit for twenty to twenty five minutes until golden with crisp edges

Blend the dressing:

In a food processor combine mayonnaise buttermilk champagne vinegar fresh herbs garlic shallot dijon and salt Blend until smooth and creamy

Cool and mix:

Let hot potatoes cool five to six minutes in the pan to set their crust and avoid wilting the greens

Assemble the salad:

Add cooled potatoes radishes peas pine nuts arugula green onions and chosen fresh herbs to a large serving bowl Pour on the dressing and toss until everything gets coated

Finish and serve:

Taste and add flaky salt as you like Serve the salad warm or chill it to serve later

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Dill is my favorite herb in this salad because it tastes like spring I remember my daughter helping me snip fresh dill from our little kitchen planter to sprinkle over the potatoes as soon as they came out of the oven She always steals a few pieces before we even finish mixing

Storage Tips

If you want to make the salad ahead keep the arugula and dressing separate until just before serving This helps keep everything crisp Leftovers keep well in a covered container in the fridge for up to three days Give it a quick toss before serving again

Ingredient Substitutions

No pine nuts Just use toasted walnuts or sliced almonds instead If you are out of buttermilk use plain yogurt whisked with lemon juice for tang Need it egg free Swap in a vegan mayonnaise for the dressing

Serving Suggestions

This roasted potato salad shines next to grilled chicken or salmon and rounds out a veggie platter beautifully I also love spooning it onto crunchy toast or stuffing leftovers into pita for an easy lunch

Cultural Context

Potato salad appears on tables across the world and every region puts their spin on things Roasting the potatoes is a little twist from the classic American version and was inspired by a mix of German warm potato salads and the love of fresh herbs I grew up with in springtime dinners

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Frequently Asked Questions

→ How do I keep roasted potatoes crisp in salad?

Let the roasted potatoes cool slightly before tossing with other salad ingredients to help them maintain their crisp exterior.

→ Can I prepare this salad in advance?

Yes, you can roast the potatoes and prep the dressing ahead. Mix in the arugula and dressing just before serving to keep greens fresh.

→ What herbs complement this potato salad best?

Fresh tarragon, chives, and dill bring brightness and complexity, pairing well with the creamy dressing and roasted potatoes.

→ Is this salad best warm or cold?

It tastes great both ways. Serve warm for extra comfort or chilled for a refreshing side—just add dressing and greens before serving.

→ Are there alternative dressings that work well?

Trader Joe’s Cilantro Dressing or a creamy cilantro lime dressing are delicious substitutes for the homemade herby dressing.

→ How can I boost the flavor of pine nuts?

Lightly roast the pine nuts in a dry skillet until fragrant and golden to add a toasty, nutty depth to the salad.