Potato salad is a classic side dish that’s perfect for any gathering, and roasted red skin potatoes add a delicious twist! We’ve put together 13 tasty recipes that showcase different ingredients and flavors, so you can find the perfect one for your next picnic, barbecue, or family dinner. Get ready to whip up some mouthwatering potato salad that everyone will love!
Spicy Sriracha Roasted Potato Salad
This Spicy Sriracha Roasted Potato Salad is a delightful twist on the classic dish. The combination of roasted red skin potatoes and a zesty Sriracha dressing creates a perfect balance of flavors that will tantalize your taste buds. It's easy to prepare and makes for a fantastic side dish at any gathering.
The roast gives the potatoes a wonderful texture, while the Sriracha adds a kick that elevates the whole salad. It’s a simple recipe that you can whip up quickly, making it an ideal choice for both busy weeknights and festive occasions.
Ingredients
- 2 pounds red skin potatoes, diced
- 1/4 cup olive oil
- 3 tablespoons Sriracha sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 green onions, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine diced red skin potatoes with olive oil, Sriracha, honey, garlic powder, onion powder, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until golden brown and tender.
- Remove from the oven and let cool slightly. Transfer to a serving bowl and sprinkle with sliced green onions before serving.
Creamy Garlic and Chive Potato Salad
If you're looking for a deliciously creamy side dish, this Creamy Garlic and Chive Potato Salad is a winner. The roasted red skin potatoes provide a lovely texture, paired perfectly with a rich, garlicky dressing and fresh chives. This salad is not only tasty but also simple to prepare, making it an excellent choice for gatherings or weeknight dinners.
The combination of flavors in this salad is satisfying and comforting. The creaminess of the dressing complements the earthiness of the potatoes, while the chives add a fresh, onion-like flavor that brightens the dish. It's a great way to elevate your potato salad game!
Ingredients
- 2 pounds red skin potatoes, washed and diced
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup fresh chives, chopped
- 1 tablespoon yellow mustard
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced red skin potatoes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden brown and tender. Allow to cool.
- In a mixing bowl, combine the yogurt, mayonnaise, minced garlic, lemon juice, black pepper, salt, chives, and yellow mustard. Mix until smooth.
- Once the potatoes have cooled, gently fold them into the dressing until well-coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Classic Roasted Red Skin Potato Salad
Classic Roasted Red skin Potato Salad is a delightful dish that brings together the earthy flavors of roasted potatoes with a creamy dressing. The red skin potatoes stay tender yet firm, adding a lovely texture to the salad, while the roasted edges give a subtle richness that makes each bite satisfying. This recipe is perfect for gatherings or casual meals, and it's simple enough for anyone to prepare.
The combination of fresh herbs, creamy dressing, and roasted potatoes creates a wonderful balance of flavors. With just a few ingredients, you can whip up this delicious potato salad in no time. Serve it chilled or at room temperature, and it’s sure to be a hit!
Ingredients
- 2 pounds red skin potatoes, quartered
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup plain yogurt (or rennet-free cottage cheese)
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the quartered red skin potatoes with olive oil, garlic powder, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
- In a separate bowl, whisk together the yogurt, yellow mustard, lemon juice, parsley, and green onions.
- Once the potatoes are roasted and cooled slightly, combine them with the dressing in a large bowl, mixing gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Mediterranean Roasted Potato Salad
This Mediterranean Roasted Potato Salad is a delightful combination of flavors and textures, making it a perfect side dish or light meal. The roasted red skin potatoes provide a crispy exterior with a fluffy inside, while the burst of sweetness from cherry tomatoes and olives adds a vibrant touch. Tossed with fresh herbs and a zesty dressing, this salad is both refreshing and satisfying.
Simple to prepare, this recipe will impress your guests without requiring hours in the kitchen. It's versatile enough to pair with grilled meats or to stand alone as a hearty vegetarian option!
Ingredients
- 2 pounds red skin potatoes, diced
- 1 cup cherry tomatoes, halved
- 1 cup black olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced red skin potatoes, olive oil, garlic powder, salt, and pepper. Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
- Once roasted, let the potatoes cool slightly before mixing them with the cherry tomatoes, black olives, and parsley in a serving bowl.
- Drizzle with lemon juice and toss gently to combine. Serve warm or at room temperature.
Herb-Infused Roasted Potato Salad
This Herb-Infused Roasted Potato Salad is a delightful mix of flavors and textures that celebrates the humble red skin potato. The roasting process brings out a wonderful sweetness, while the fresh herbs add an aromatic touch. It’s an easy dish to prepare, making it perfect for a quick weeknight dinner or a weekend barbecue.
The combination of crispy potatoes with vibrant herbs creates a refreshing side that pairs well with a variety of main dishes. Plus, it’s a great way to elevate your typical potato salad into something truly special!
Ingredients
- 2 pounds red skin potatoes, halved
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved red skin potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- Once roasted, remove the potatoes from the oven and let them cool slightly.
- In a separate bowl, combine the chopped parsley, dill, chives, and lemon juice. Add the warm potatoes and toss gently to combine.
- Serve warm or at room temperature for a delicious side dish!
Sweet and Tangy Roasted Potato Salad
This Sweet and Tangy Roasted Potato Salad is a delightful twist on a classic side dish. With its vibrant flavors and satisfying textures, it's perfect for summer barbecues or cozy family dinners. The combination of roasted red skin potatoes with a sweet and tangy dressing creates an irresistible dish that everyone will love.
Making this salad is simple and quick. Just roast the potatoes until they are golden and tender, then toss them with the flavorful dressing. Finish it off with fresh herbs for a burst of color and taste. It’s a recipe that’s sure to impress without requiring too much effort!
Ingredients
- 2 pounds red skin potatoes, diced
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced red skin potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast the potatoes for 25-30 minutes or until they are golden brown and tender, stirring halfway through for even cooking.
- While the potatoes are roasting, prepare the dressing by whisking together apple cider vinegar, honey or maple syrup, yellow mustard, garlic powder, salt, and pepper in a bowl.
- Once the potatoes are done, let them cool slightly before tossing them with the dressing and chopped parsley in a large bowl.
- Serve warm or at room temperature, and enjoy your delicious Sweet and Tangy Roasted Potato Salad!
Roasted Red Skin Potato Salad with Mustard Vinaigrette
Roasted Red Skin Potato Salad with Mustard Vinaigrette is a delightful dish that perfectly balances the earthy flavors of roasted potatoes with a tangy dressing. This salad is not only tasty but also simple to make, making it a great addition to any meal or gathering.
The combination of crispy roasted red skin potatoes and zesty mustard vinaigrette creates a refreshing dish that can be enjoyed warm or cold. It’s a crowd-pleaser that brings a burst of flavor with every bite.
Ingredients
- 2 pounds red skin potatoes, cut into bite-sized pieces
- 1/4 cup olive oil
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cut potatoes with olive oil, garlic powder, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, until golden brown and crispy, stirring halfway through.
- While the potatoes roast, whisk together yellow mustard, apple cider vinegar, and a pinch of salt and pepper in a small bowl.
- Once the potatoes are done, let them cool slightly before mixing them with the mustard vinaigrette, parsley, and green onions.
- Serve warm or chilled, and enjoy your delicious Roasted Red Skin Potato Salad!
Caprese Style Roasted Potato Salad
This Caprese Style Roasted Potato Salad brings a fresh twist to the classic potato salad. Roasted red skin potatoes are tender and golden, perfectly complemented by the creamy texture of mozzarella balls and the burst of flavor from fresh basil. The combination is refreshing and satisfying, making it a delightful side dish for any occasion.
Simple to prepare, this salad is a wonderful balance of flavors, with the roasted potatoes adding warmth and the herbs providing a refreshing note. Perfect for summer picnics or barbecues, it’s sure to be a hit with everyone!
Ingredients
- 2 pounds red skin potatoes, halved
- 2 cups rennet-free mozzarella balls
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, toss the halved red skin potatoes with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden brown and fork-tender, flipping halfway through cooking.
- Once the potatoes are done, remove them from the oven and let them cool slightly. In a large bowl, combine the roasted potatoes, mozzarella balls, fresh basil, and balsamic vinegar. Toss gently to combine.
- Serve warm or at room temperature, garnished with additional basil if desired.
Smoky Paprika Roasted Potato Salad
This Smoky Paprika Roasted Potato Salad is a delightful twist on a classic side dish. The roasted red skin potatoes bring a creamy texture, while the smoky paprika adds a warm, rich flavor that’s hard to resist. It's a simple and satisfying recipe that's perfect for gatherings or as a comforting addition to your meals.
The combination of spices and herbs gives this salad a unique taste, making it a standout at any dinner table. Plus, it’s easy to prepare, so you’ll spend less time in the kitchen and more time enjoying your food with family and friends.
Ingredients
- 2 pounds red skin potatoes, halved
- 1/4 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved red skin potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until they are golden and tender, tossing halfway through.
- Once roasted, let the potatoes cool slightly before transferring them to a large bowl.
- Add fresh parsley and lemon juice to the potatoes, mixing gently to combine. Serve warm or at room temperature.
Curry-Spiced Roasted Potato Salad
This Curry-Spiced Roasted Potato Salad is a delightful twist on the classic dish. The roasted red skin potatoes are incredibly tender, infused with warm spices that bring a unique flavor to the table. With a mix of spices and herbs, this salad is not only tasty but also easy to prepare, making it an excellent option for gatherings or a casual lunch.
The combination of earthy curry powder and fresh herbs creates a refreshing flavor profile that complements the roasted potatoes perfectly. Serve it warm or chilled; it’s sure to impress your guests!
Ingredients
- 2 pounds red skin potatoes, washed and cubed
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain yogurt or rennet-free cheese
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the cubed red skin potatoes with olive oil, curry powder, turmeric, garlic powder, salt, and pepper. Toss until the potatoes are well coated.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
- Once roasted, remove the potatoes from the oven and let them cool slightly. In a separate bowl, mix the yogurt or cheese with lemon juice and add the chopped cilantro.
- Gently combine the roasted potatoes with the yogurt mixture, ensuring even coverage. Serve warm or chilled. Enjoy your delicious curry-spiced roasted potato salad!
Lemon Dill Roasted Potato Salad
Lemon Dill Roasted Potato Salad is a refreshing twist on the classic potato salad. The combination of roasted red skin potatoes with a zesty lemon dressing and fresh dill creates a light and vibrant dish that is perfect for any occasion. It's simple to make, making it a great option for both casual meals and special gatherings.
This salad offers a delightful blend of flavors, with the crispy edges of the roasted potatoes paired beautifully with the brightness of lemon and the herbaceous notes of dill. It's a crowd-pleaser that everyone will enjoy!
Ingredients
- 2 pounds red skin potatoes, quartered
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the quartered potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
- Once roasted, remove the potatoes from the oven and let them cool slightly.
- In a separate bowl, whisk together lemon juice, lemon zest, and fresh dill. Pour the dressing over the warm potatoes and toss gently to combine.
- Serve warm or at room temperature. Enjoy your Lemon Dill Roasted Potato Salad!
Roasted Potato Salad with Avocado Dressing
This Roasted Potato Salad is a delightful combination of tender red skin potatoes and a creamy, zesty avocado dressing. The flavors meld beautifully, creating a dish that's not only tasty but also refreshing. It's perfect for picnics, barbecues, or a light lunch with friends.
Simple to prepare, this salad requires minimal ingredients and a few easy steps, making it a fantastic choice for both seasoned cooks and kitchen novices. The roasted potatoes add a warm, hearty element, while the avocado dressing provides a smooth, creamy finish.
Ingredients
- 2 pounds red skin potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon cumin
- Water, as needed for dressing consistency
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the halved red skin potatoes with olive oil, garlic powder, salt, and pepper until well coated.
- Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes or until golden and tender, flipping halfway through.
- While the potatoes are roasting, prepare the avocado dressing. In a blender or food processor, combine the avocado, lime juice, cilantro, cumin, and a pinch of salt. Blend until smooth, adding water a little at a time until desired consistency is reached.
- Once the potatoes are done, let them cool slightly before tossing them with the avocado dressing. Serve warm or at room temperature, garnished with extra cilantro if desired.
Tex-Mex Inspired Roasted Potato Salad
This Tex-Mex Inspired Roasted Potato Salad is a flavorful twist on a classic dish. With the perfect blend of roasted red skin potatoes, black beans, and corn, it brings a vibrant taste to your table. The combination of spices adds a delightful kick, making this salad both exciting and satisfying.
It's simple to whip up, perfect for potlucks or summer gatherings. Just roast the potatoes, toss in the other ingredients, and you’re good to go! Enjoy it warm or chilled; either way, it's a crowd-pleaser.
Ingredients
- 4 cups red skin potatoes, diced
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced red skin potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Spread the potatoes out on a baking sheet and roast for 25-30 minutes, or until they are golden and tender, stirring halfway through.
- In another bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
- Once the potatoes are done, let them cool for a few minutes before adding them to the bean mixture.
- Drizzle with lime juice and toss everything together gently. Adjust seasoning as needed.
- Serve warm or chill in the refrigerator before serving. Enjoy your delicious Tex-Mex roasted potato salad!
