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Irresistible herb-roasted potato salad is an absolutely delicious twist on a summer staple. Crispy roasted potatoes, heady dried herbs, and a rich and creamy sauce with fresh herbs and minced red onions. Packed full of flavor, this roasted potato salad is destined to become a favorite, both with the family and with your guests!

Overhead view of a large bowl of roasted potato salad with diced roasted potatoes, fresh herbs, and red onions.

🥔 What Makes This Recipe So Good

  • If you’re someone that hates potato salad, I don’t blame you. Cold, mayonnaisey cubes of overcooked potatoes have never been my thing, either. This herby potato salad, though, is a far cry from the chilled potato salads you’re used to. Seriously. This version is amazing enough that roasted potato salad might just become one of your favorite foods… ever!
  • The flavors are deep and savory, with a bit of bite from the red onions and earthiness from the red potatoes. Yes, we’re still coating the potatoes in mayo, but it’s added almost as soon as the potatoes come out of the oven so it’s not gloppy or even really “creamy” per se. Your guests might not even know it’s mayo.
  • Roasted potato salad goes really well with all of your favorite cookout dishes. Burgers, BBQ, grilled chicken, egg salad, elote, steak, margaritas… Whatever’s usually on your picnic table, this salad fits right in.

👩🏼‍🍳 Chef’s Tips

  • When it comes time to chop the potatoes, do your best to keep the pieces roughly the same size and thickness. The more uniform they are, the less like they’ll be to cook unevenly. There’s nothing worse than roasting potatoes and ending up with half of them burnt and half of them just barely cooked-through.
  • Along that same line, keep an eye on the potatoes and adjust the cook times as needed. 30 minutes + 15 minutes may be way too long in your oven if it’s new or just an over-achiever. The roasted potatoes are ready to become salad when they’re golden and crisp and you can easily pierce them with a fork.
  • Oven fully occupied? You can totally pull off this salad recipe by roasting your potatoes in the air fryer instead! Check out my recipe for air fryer potatoes and use the herb blend from this recipe instead!
Overhead view of a large bowl of roasted potato salad with diced roasted potatoes, fresh herbs, and red onions.

🥗 More Summer Salads We Can’t Get Enough Of

Recipe By: Cheryl Malik
5 from 3 votes

Roasted Potato Salad

Prep 20 minutes
Cook 55 minutes
Total 1 hour 15 minutes
Perfect for picnics, potlucks, and cookouts alike, this irresistible roasted potato salad deserves a spot on your summer table.
8 servings


  • Oven
  • vegetable brush or kitchen towel
  • Cutting board
  • Sharp chef's knife
  • large mixing bowl
  • 2 Silicone spatulas or 1 silicone spatula and 1 large wooden spoon
  • small mixing bowl
  • Spoon or whisk
  • large baking sheet
  • Spatula
  • large heat-resistant bowl
  • medium mixing bowl


For the Roasted Potatoes

  • 3 pounds red potatoes
  • ¼ cup neutral-tasting oil olive oil, avocado oil, refined coconut oil, etc.

For the Herb Blend

For the Creamy Dressing

  • cup full-fat mayonnaise
  • cup chopped fresh cilantro
  • cup finely chopped red onion


  • Preheat oven to 375° Fahrenheit. Wash 3 pounds red potatoes under running water, using vegetable brush or kitchen towel to remove all surface dirt. Dry washed potatoes well then place on cutting board.
  • Once all potatoes have been washed, carefully chop each potato into even, bite-sized pieces. Transfer chopped potatoes to large mixing bowl.
  • Pour ¼ cup neutral-tasting oil over potatoes in mixing bowl then toss or gently stir potatoes to coat fully in oil. Set bowl aside.
  • Add 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried thyme, and 1 ½ teaspoons salt to small mixing bowl.
  • Stir well to thoroughly blend herbs, then pour approximately 25% of herb mixture into bowl of potatoes. Toss potatoes to distribute herbs, then add approximately 25% more herb mixture to bowl. Repeat as needed until potatoes are very well covered in oil and herbs. Note: entire herb blend may or may not be used.
  • Transfer herb-covered potatoes to large baking sheet and spread potatoes out across pan in single, even layer. Avoid overlapping potatoes if at all possible.
  • Place baking sheet in preheated oven. Roast potatoes 30 minutes, then carefully remove pan from oven.
  • Use spatula to flip all potatoes over once, so that tops of potatoes now face down. Return baking sheet to oven and roast potatoes 15 to 20 minutes more or until potatoes are golden brown and crispy. Note: Be careful not to burn potatoes – adjust times as needed depending on size of chopped potatoes.
  • Carefully remove baking sheet from oven. Transfer roasted potatoes to large heat-resistant bowl and set potatoes aside to cool 3 to 5 minutes.
  • While potatoes cool, add ⅔ cup full-fat mayonnaise, ⅓ cup chopped fresh cilantro, and ⅓ cup finely chopped red onion to medium mixing bowl. Stir ingredients together until well incorporated.
  • Once potatoes have cooled but are still very warm, scrape mayonnaise mixture into bowl of potatoes. Fold potatoes into mayonnaise mixture until completely coated.
  • Serve roasted potato salad immediately, either warm or at room temperature. Do not serve cold.
  • Potatoes: Since we’re not peeling this potatoes, be sure to wash them very well and remove all surface dirt before cooking or consuming. Chop the potatoes into same-sized pieces so they cook evenly.
  • Make it Vegan: Use vegenaise instead of mayo.
  • Make it Whole30: Use a Whole30 mayonnaise.

Approximate Information for One Serving

Serving Size: 1 servingCalories: 320calProtein: 4gFat: 21gSaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 588mgPotassium: 837mgTotal Carbs: 30gFiber: 4gSugar: 3gNet Carbs: 26gVitamin A: 103IUVitamin C: 16mgCalcium: 56mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. This was far and away the best potato salad I have ever had, and I LOVE potato salad, so I’ve had a lot of it. lol It was SO easy to put together. I made it for a vegan get together so I just swapped regular mayo for Hellman’s vegan mayo and it was still phenomenal! Everyone at the party wanted the recipe. This will definitely become a staple.5 stars

    1. Stephanie! Thank you so, so much for sharing this with us! I’m so happy you and your guests loved this potato salad so much. 🙂

  2. I have not made this recipe myself but just enjoyed it at a friend’s house last night. It was the best potato salad I’ve ever eaten. I generally don’t care for traditional potato salad but this recipe is incredible.5 stars

  3. Mmmmm. I love this. I swear I’ve never seen anything like this. I love roasted potatoes. Add some cilantro and mayo to that, and I don’t think you can go wrong. I bet this is going to be my new favorite thing!

    1. You know it’d be perfect for a summertime (baby shower)! Just saying.. 🙂 the cilantro is there as a very fresh herb but it does not taste cilantro-y really at all. We’d had it at one of our favorite local places and couldn’t for the life of me nail down the flavor until one of the chefs told us what it was! I was so surprised. It really is DIVINE

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