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Roasted Herbed Potato Salad // The Stylist Quo

Herb Roasted Potato Salad

This herb roasted potato salad is the perfect spring and summer potato salad: packed with flavor, a bit crispy, and definitely rich. Pairs beautifully with burgers and picnic-worthy food.
Course Side Dish
Cuisine American
Keyword herb, Herb Roasted, potato salad, salad
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 513kcal
Author Cheryl Malik


  • 3 pounds red potatoes , unpeeled, cut into bite-sized pieces
  • 1/4 cup neutral oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon thyme
  • 1 1/2 teaspoon salt
  • 2/3 cup mayonnaise (Veganaise works fine, for the vegans in the "hizzouse")
  • 1/3 cup fresh cilantro , chopped
  • 1/3 cup fresh red onion , chopped fine


  • Preheat the oven to 375º. Toss the bite-sized potatoes in the oil until coated well. Mix together your spices in a separate bowl. Add the spices, about 1/4 of the mixture at a time, until coated liberally (you may not use ALL the spices, but you do want the potatoes to be pretty dern covered).
  • Roast for 30 minutes then flip with a spatula. Roast another 15-20 minutes, or until beautifully golden brown and crispy. As long as you don't <i>burn</i> the potatoes, you'll be good.
  • Remove from the oven and scrape potatoes into a large heatproof bowl. Let cool for about 3-5 minutes or until they're no longer <i>hot</i> but very, very warm. Meanwhile, mix together the mayo, cilantro, and red onions. Scrape this mixture into the potatoes once you've allowed them to cool briefly and fold until coated in the mayonnaise-herb mixture.


Serve warm or at room temperature, but not cold. Tada!


Serving: 5g | Calories: 513kcal | Carbohydrates: 48g | Protein: 6g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 940mg | Potassium: 1329mg | Fiber: 6g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 4mg | Net Carbs: 42g