Roasted Potato Salad

With no mayo or eggs, this easy Roasted Potato Salad makes the perfect healthy summer side and is a great new way to enjoy a classic comfort food.

Try my other delicious and healthy salads, like Springtime Cobb Salad, or Healthy Chicken Caesar Salad, and my Fig, Pistachio & Goat Cheese Salad.

Is there a food you enjoy, but it feels like you can never quite what you're craving when you order it out at a restaurant? I'm that way with potato salad.

I love potato salad, but only if it's made a certain way -- it has to have a creaminess to it, but not be overly creamy.  It has to have a slight vinegar kick to balance out the creaminess, but not have too much vinegar.  And it has to have a lil' bit of mustard (I mean...all dishes are better with a lil' bit of mustard like my Dijon-Roasted Chicken And Carrots or my Honey Mustard Chicken Marinade).

Hello, I'm picky, apparently.

So, I order it all the time when we're out.  But, more often than not, it's dissapointing, leaving me to make it on my own to get what I'm looking for.  Lucky for me, I have this handy roasted potato salad recipe right here.

Also being said I have quite a bit of salads up my sleeve, like my Chicken Cobb Mason Jar Salad or my Cherry Tomato and Cucumber Salad. Both tasty and they both are flavor packed with unique tastes.

Maybe this says something more about me than it does about potato salad, but I digress.

Either way, just curious if this happens to you as well.

Gold Potatoes: Gold potatoes bring a naturally creamy texture that works beautifully once roasted, creating a soft, almost buttery base for the salad. Gold yukon potatoes have such a creamy and delicate texture and taste, as Parmesan Mashed Potatoes or roasted in this recipe. Look for evenly sized potatoes to make sure they cook through evenly.

Red Potatoes: Roasted red potatoes hold their shape well and offer a bit more bite, adding textural contrast to the softer golds. They have such an amazing taste, either when they are roasted or when they are in Sautéed Baby Red Potatoes.

Shallots: They quietly elevate the dish, adding depth and a bit of caramelized complexity that plays well with the tangy dressing and savory potatoes. If you like the bold flavors of Roasted Potato Salad, you'll love the tangy crunch of Quick Pickled Red Onions for an easy, flavor-packed topping to any dish!

Greek Yogurt: Greek yogurt adds a creamy tang that lightens up the salad without sacrificing richness. It ties everything together with a bright, tangy finish and complements the roasted vegetables.

Step By Step Instructions

1. Step 1: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Wash your potatoes and slice your potatoes into quarters.

2. Step 2: In a large mixing bowl, combine the quartered yukon gold potatoes, the quartered baby red potatoes, 1 tbsp. olive oil, sea salt, and ground black pepper, and toss to coat. Lay out the seasoned potatoes over the rimmed baking sheet in a single layer.

3. Step 3: Place in the oven and roast, tossing once halfway through, until the potatoes are nicely browned and cooked through, about 25-30 minutes. Then, remove from the oven and allow to cool slightly. Add the sliced shallots and cook, stirring frequently, until softened and brown, about 4-6 minutes. Then add minced garlic, then move into a bowl.

4. Step 4: Add greek yogurt, whole grain mustard, red wine vinegar, and stir. Gently toss to combine, and enjoy!

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Want More Healthy Summer Sides?

Try one of these other great summer side recipes, too!