Over the last decade I’ve been told that I never lead anyone “astray” with my recipes. I do all the experimenting so you don’t have to! I ask myself “what if?” a lot when creating dishes. Take potato salad for instance. What if I roast the potatoes instead of boiling them? What if I use a vinaigrette?

This is a fresh, mayo-free take on a potato salad. Tender roasted potatoes are tossed with a herby, mustardy vinaigrette. You'll never go back to regular potato salads. | perrysplate.com

This could have turned out terribly. But roasted potato salad turned out to be a very successful experiment.

As a side benefit, it’s a sun-safe potato salad because it doesn’t contain any mayonnaise! You can leave it out in the heat for hours without any risk of spoilage. (And honestly, I kind of like it when it’s warmed up a little from the sun.)

You will love this Roasted Potato Salad with Dill

You will love this Roasted Potato Salad with Dill for its perfect blend of tender potatoes and the fresh, aromatic flavor of dill. The roasting process enhances the natural sweetness of the potatoes, while the dill adds a vibrant, herbaceous touch. Plus, it’s a no-mayo recipe, making it a lighter and healthier version of the classic potato salad. This delicious and refreshing dish is ideal for any meal or gathering.

Roasted Potato Salad ingredients

Red or Yukon gold potatoes
Shallot
Avocado or coconut oil
Sea salt
Black pepper
Fresh dill
Scallions
Garlic clove

For the vinaigrette:

Dill
Lemon juice
Scallions
Garlic
Red wine vinegar
Honey
Whole grain mustard
Extra-virgin olive oil
Radishes

How to make Potato Salad with Vinaigrette

Preheat the oven to 425°F (220°C).
Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl or a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
Best served warm or at room temperature.

Roasted Potato Salad Recipe tips

Make sure to combine the ingredients while the potatoes are still hot to allow them to soak up the flavors.

You could substitute parsley or cilantro in place of the dill, if you prefer.

To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

How to serve Dill Vinaigrette Potato Salad

This is a perfect side dish to any meal! On summer days, I like to serve it alongside Grilled Chicken, Smashed Burgers, or Salmon.

But it could easily accompany Fish Fry, Bacon Cobb Lettuce Wraps, or Eggplant Pesto Roll-Ups.

How to store Roasted Potatoes Salad

This dish can be stored for up 5 days in an airtight container in the fridge.

More Potato Salad Recipes on Perry’s Plate

Here are a few more delicious potato salad recipes!

Instant Pot Potato Salad is a more traditional potato salad recipe. If you haven’t used an Instant Pot to make potato salad, you’re in for a treat! You can cook the potatoes and eggs in the Instant Pot at the same time! This recipe also has lots of pickles and….ranch dressing. It’s the best. Seriously.

Hot German Potato Salad is a warm, tangy take on a potato salad that also has a vinaigrette-based dressing. My version has bits of crispy bacon & sauerkraut!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Potato Salad Recipe FAQs

Should you cool potatoes before making potato salad?

This depends on what potato salad you are making. Generally when mayo is included in the recipe, you’d let the potatoes cool completely before combining. But this recipe should be mixed while the potatoes are hot to let them soak up the flavors.

How do you keep potatoes from getting mushy in potato salad?

Don’t overcook the potatoes! This is often the reason potato salads get mushy.

Roasted Potato Salad with Dill-Scallion Vinaigrette

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This is a fresh, mayo-free take on a potato salad. Tender roasted potatoes are tossed with a herby, mustardy vinaigrette. You'll never go back to regular potato salads. | perrysplate.com

Ingredients

3 pounds red or Yukon gold potatoes, cut into 1-inch pieces
1 large shallot, peeled and sliced thinly
2 Tablespoons avocado or coconut oil
3/4 teaspoon sea salt, divided
1/4 teaspoon black pepper
1 bunch of fresh dill (about 1 packed cup of chopped leaves and thin stems), divided
2 Tablespoons freshly squeezed lemon juice (about 1/2 of a lemon)
3 scallions (green onions), sliced thinly, divided
1 garlic clove
2 Tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon whole grain mustard
1/4 cup extra-virgin olive oil
4 radishes, trimmed and sliced very thinly

Instructions

Preheat the oven to 425 degrees F.
Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl of a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
Best served warm or at room temperature.

Notes

Nat's Notes:

1. You could substitute parsley or cilantro in place of the dill, if you prefer.

2. To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

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