Roasted Red Potato Salad
on Jul 12, 2023, Updated Aug 14, 2026
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Different than the typical red potato salad, this roasted potato salad cooks in the oven and not on the stove. I include sweet corn on the pan, so those crisp kernels compliment the golden brown potatoes, all dressed in an herby no-mayo chive vinaigrette.
Table of Contents
Why You’ll Love This Recipe
Roasted potatoes are so much better than boiled potatoes in salads. They’re crunchy and brown on the edges and fluffy in the middle. Also, this is an easy sheet pan recipe.
There’s no mayo in the dressing. The vinaigrette keeps things herby, bright and light, which is so much better than a traditional creamy dressing.
This potato salad has corn too. A potato salad needs something crisp and fresh. Celery doesn’t do it for me. Slicing corn off the cobs and roasting it with the potatoes on the same sheet pan gives the salad fantastic crunch.
The Ingredients
This is what you need:
- Red potatoes: Try to find potatoes that are all about the same size. I know this can be a challenge if they come packed in bags. This will help the potatoes roast in the same amount of time.
- Corn: My preference is sweet corn sliced off the cob, but you can use frozen (thaw it first) or canned kernels. Pat them dry, so they roast better, but they still won’t get as crisp as fresh corn. You will need about 2-1/2 cups corn.
- Chive vinaigrette: Chives are one of my favorite fresh herbs because they add light onion flavor. Besides chives, the vinaigrette has white wine vinegar and garlic plus olive oil, kosher salt and black pepper, which you will need for roasting.
How to Make this Red Potato Salad Recipe
Preheat the oven to 400 degrees F.
1. Toss the potatoes with oil, salt and pepper. You can do this right on the pan. Then arrange them in a single layer, cut side down. Roast the potatoes for 15 minutes. Since they take longer to roast than corn, I give the potatoes a head start.
2. Stir the corn with oil, salt and pepper.
3. Scatter the corn around the potatoes on the pan.
4. Continue roasting the potatoes and corn. After 25-30 minutes, the potatoes should be golden brown with wrinkled skins. The corn should be lightly browned and golden.
5. Make the vinaigrette. Whisk the chives, garlic, white wine vinegar, olive oil, salt and pepper in a large mixing bowl that can hold the potatoes and corn.
6. Stir the roasted corn and potatoes into the vinaigrette.
Serving
I don’t think any other side dish says summer as much as potato salad. (Maybe my three bean salad or this roasted tomato pasta salad would say otherwise.) This roasted potato salad would be a great addition to any potluck or bbq spread. Also, it vegan because there are no hard-boiled eggs or mayo.
More Potato Salad Recipes
Roasted Asparagus Potato Salad
Salt & Vinegar Potato Salad
Smashed Pea Roasted Fingerling Potatoes
Sweet Potato Salad
Green Bean Potato Salad
This salad is part of my guide to easy salad recipes for every season and my roasted vegetable collection both featuring fresh ideas for all year long.
Roasted Red Potato Salad
Ingredients
For potatoes and corn
- 1 1/2 pounds red potatoes, halved
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 ears corn, kernels sliced off
For chive vinaigrette
- 2 tablespoons minced chives
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
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Instructions
- Preheat the oven to 400 degrees F.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan. Put them cut side down without overlapping. Roast the potatoes for 15 minutes.
- While the potatoes are roasting, stir the corn with 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl.
- Scatter the corn on the sheet pan around the potatoes. Continue roasting until the potatoes are golden brown and tender and the corn is lightly browned and golden, about 25-30 minutes.
- For the chive vinaigrette, whisk together the chives, garlic, white wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl.
- Stir the potatoes and corn into the vinaigrette, tossing to coat.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! While I like traditional potato salad…my Mom’s especially…I frequently stay away due to calorie/fat. Your version improves things with great flavor.
I could see peas in this. 🙂
Thank you!
This was easy, tasty and light. I served it alongside a Cajun chicken dish. Will definitely make this again. 🙂
I’m a big fan of potato salads! Pretty much all that I make use boiled potatoes, but roasting them sounds like a great idea, definitely giving this a try 🙂
Tried it. Loved it.
The only thing I did different was to add 1 Tbls. more vinegar, and I roasted the corn on the grill. This salad is wonderful!
Wonderful recipe. I went outside to cut chives and came back with a handful of other herbs to add too. Potatoes brown nicely, this recipe looks like summer!
Loved this! I didn’t have red potatoes. But I did yams and Yukon potatoes. Also, used garlic powder so the garlic would t be overpowering for my kids. Even the picky toddler ate it!! Win in my book.
Delicious! We made this last night for dinner guests and are making it again just for ourselves tonight. Because it was so good, I’m now following “last ingredient” for even more delicious recipes. Thank You!
That’s wonderful to hear! I’m thrilled you enjoyed it.
Not an ear of corn ? to had. But I do have some frozen sweet corn. About how much should I add to be roasted with potatoes? Thank You.
If you use frozen corn, thaw it first and pat it dry with a towel as much as you can. You will need about 2-1/2 cups.
This was delicious!
Love it! I skipped the garlic because it’s not well digested here and put Dijon mustard instead. Did not pat canned corn dry after draining it. Everything still came out delicious.