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This herb-roasted potato salad is everything you want in a side dish: golden, crispy potatoes tossed in a tangy Dijon honey vinaigrette and loaded with fresh herbs. Bright, bold, and irresistibly flavorful, it’s a must-have for gatherings or any meal in need of a little extra zing!
Looking for side dishes? Try our Mashed Potato Casserole, Roasted Brussels Sprouts with Bacon, or Jalapeño Cheddar Biscuits next!
Golden Herb Roasted Potato Salad: Crisp, Tangy & Irresistible!
There’s something about potato salad that just hits the spot, but this one? It’s on a whole other level. Picture this: warm, golden potatoes, crispy from the oven, tossed in a tangy Dijon honey vinaigrette that clings to every edge and crack.
Then, just when you think it can’t get better, it’s sprinkled generously with fresh parsley, chives, and dill—bright, herby, and so good that it practically begs you to take a second helping.
Whether you’re making it for a cookout, a holiday side, or just because, this herb-roasted potato salad is that dish you’ll remember long after the last bite.
Why You Will Love This Recipe
- Golden, Crispy Potatoes – Perfectly roasted with a satisfying crunch.
- Bold, Tangy Vinaigrette – Dijon and honey with a red wine vinegar kick.
- Fresh Herb Flavor – Parsley, chives, and dill bring brightness to every bite.
- Easy to Make – Simple ingredients with big, crowd-pleasing flavor.
- Versatile Side Dish – Great for holidays, BBQs, or any meal in need of a tasty side!
This is the perfect dish for a Holiday table. Serve alongside our Prime Rib, Oven Roasted Lamb, or Garlic Herb Smoked Turkey Breast.
Ingredients Needed
- Potatoes: I personally love using yellow or gold potatoes for this dish since they keep their shape nicely and hold through roasting and stirring with the vinaigrette. They also have a thin skin which means we can skip peeling, simply wash and chop.
- Olive Oil: A nice mild extra virgin olive oil is perfect for roasting and using in the vinaigrette.
- Red Wine Vinegar: Red wine vinegar has a bit of a mellow warmth that pairs beautifully with roasted potatoes, and it enhances the flavors of fresh herbs like parsley, chives, and dill, helping them shine through each bite.
- Herbs: A variety of parsley, chives, and dill gives a nice fresh balance to this roasted potato salad. I highly recommend sticking with fresh herbs for this recipe.
Step-By-Step Directions
Find the complete recipe card below with measurements and full instructions.
- Wash and chop the potatoes, keep the size to approximately 3/4 – 1 inch cubes. Having the potatoes be a similar size helps for even roasting.
- Spread the potatoes out on a large baking sheet, drizzle with the olive oil and sprinkle with salt and pepper.
- Roast the potatoes at 425 degrees F for 30 minutes, or until golden brown. Be sure to stir them around halfway through the baking time to ensure even roasting.
- Once potatoes are tender and browned, remove from the oven and allow to cool for several minutes before removing to a medium size bowl.
- Prepare the vinaigrette by combining the olive oil, red wine vinegar, dijon, garlic, salt, pepper, and honey in a jar, shake this together until well combined.
- Pour the dressing over the potatoes. Stir to coat the potatoes in the dressing. Add the fresh herbs and stir to combine.
SErving & Storage
- Serve warm or cover and store in the refrigerator for up to 4 days.
- Salad can be served cold or allowed to come to room temperature for serving.
- You can also reheat the potatoes in the oven to allow them to crisp back up. Roast at 400 degrees F for 10-15 minutes until heated as desired.
More Side Dish Recipes
- Roasted Carrots
- Roasted Brussels Sprouts with Bacon
- Roasted Sweet Potatoes
- German Potato Salad
- Southern Potato Salad
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Herb Roasted Potato Salad
Ingredients
Roasted Potatoes
- 3 pounds yellow potatoes chopped into 3/4-1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
Vinaigrette
Herbs
- 1 tablespoon fresh chives diced
- 2 tablespoons fresh parsley diced
- 1 tablespoon fresh dill diced
Instructions
- Preheat the oven to 425 degrees F.
- Spread the potatoes out on a large baking sheet and drizzle with oil. Sprinkle with the salt and pepper and stir to coat the potatoes evenly.
- Spread them out into a single layer on the baking sheet and bake for approximately 30 minutes until golden brown, shuffle them around half-way through baking.
- Once potatoes are tender and browned, remove from the oven and allow to cool for several minutes before removing to a medium size bowl.
- Prepare the vinaigrette by combining the olive oil, red wine vinegar, dijon, garlic, salt, pepper, and honey in a jar, shake this together until well combined.
- Pour the dressing over the potatoes. Stir to coat the potatoes.
- Add the fresh herbs and stir to combine.
- Serve warm or cover and store in the refrigerator for up to 4 days. Salad can be served cold or allowed to come to room temperature for serving.
Video
Notes
- Serve warm or cover and store in the refrigerator for up to 4 days.
- Salad can be served cold or allowed to come to room temperature for serving.
- You can also reheat the potatoes in the oven to allow them to crisp back up. Roast at 400 degrees F for 10-15 minutes until heated as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Sides
Photography by KJandCompany.co
