Roasted Red Potato Salad
on Jul 12, 2023
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This roasted potato salad is different than a typical red potato salad. You cook it in the oven and not on the stove. It’s dressed in an herby vinaigrette with no mayo. You end up with a golden brown potato salad that also has crisp bites of corn. It is the perfect side dish for summer cookouts when it’s handy to have a mix of recipes requiring the grill or the oven.
Table of Contents
- Why You’ll Love This Recipe
- Are Boiled or Roasted Potatoes Better for a Potato Salad?
- Why Red Potatoes are Good for Salads
- The Ingredients
- How to Make this Red Potato Salad Recipe
- What to Serve with Potato Salad
- Tips for the Best Roasted Potatoes
- Leftovers & Storage
- Recipe FAQs
- More Potato Salad Recipes
- Roasted Red Potato Salad Recipe
Why You’ll Love This Recipe
The potatoes are roasted not boiled. Roasted potatoes are my comfort food. They have crispy, browned outsides and fluffy, fork tender insides. Roasted potatoes give potato salads texture and flavor that delivers far more than boiled potatoes, so put away that large pot. You just need a sheet pan for this recipe.
There’s no mayo. You’ve already been warned that this is not the usual potato salad. Instead of a creamy mayo-based dressing, this salad is tossed in chive vinaigrette. It keeps things herby, bright and acidic, which goes well with the roasted potatoes.
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.
Are Boiled or Roasted Potatoes Better for a Potato Salad?
This really comes down to personal preference. What I love about roasted potatoes are the golden crunchy edges they have when they come out of the oven. Also, I like my potato salad with whole chunks of potatoes instead of ones that fall apart.
Why Red Potatoes are Good for Salads
Red skin potatoes are small and round or oval shaped with thin skin and waxy flesh. You can boil, mash, bake or roast them. The reason I like them for salads is that when you roast them, they hold their shape. I keep the prep simple and just cut them in half.
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, but look at a few before you pick one. This will help the potatoes roast in the same amount of time.
- Corn: My preference is using fresh corn, but you can use frozen or canned kernels. You have to thaw frozen corn or rinse off canned corn. For both frozen and canned corn, dry them off as best as you can. They will roast better if they have less moisture on them. You will need about 2-1/2 cups corn.
- Olive oil: Use extra-virgin olive oil for roasting and for the dressing.
- Salt & pepper: Always season your potatoes before you roast them. Potatoes taste mild and plain on their own, so they need salt and pepper.
- Chive vinaigrette: Chives are one of my favorite fresh herbs because they add light oniony flavor instead of actual onions, which are much stronger. Besides chives, the vinaigrette has white wine vinegar, olive oil, garlic, salt and pepper. Chives are a departure from fresh dill, which most people think of for potato salads.
How to Make this Red Potato Salad Recipe
Preheat the oven to 400 degrees F.
1. Toss the potatoes with olive oil, salt and pepper. You can do this right on the pan. Then arrange them, so they are 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 olive 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 and their skins wrinkled. 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.
What to Serve with Potato Salad
I don’t think any other side dish says summer as much as potato salad. (Maybe my Tortellini Pasta Salad or another pasta salad would be a close second.) This potato salad would be a great addition to any bbq spread for friends and family.
Also, this potato salad is vegan. There are no hard-boiled eggs or mayo in the recipe. It is always helpful to have a variety of side dishes that cover a range of dietary preferences.
Tips for the Best Roasted Potatoes
Whenever I roast potatoes, I always have a few rules that I follow:
Don’t crowd the pan. By leaving space around the potatoes, you allow them to brown on the outside and get crisp on the edges. When they are too close together, they end up steaming each other. This tip actually applies to any vegetables that you roast. In this recipe, the space around the potatoes ends up being for the corn.
Cut your potatoes the same size. You just need to slice the potatoes in half for this salad. We all know that no potato is exactly the same size. I look at all my potatoes at once, so I know which way to cut them in half. My goal is to have them be a similar thickness.
Be generous with seasonings. Potatoes need plenty of seasonings because they are pretty plain on their own. Make sure to toss them in salt and pepper along with olive oil on the sheet pan before they go into the oven. In this recipe, the vinaigrette takes care of this too.
Leftovers & Storage
This roasted potato salad is best eaten warm or at room temperature. You can keep leftovers in an airtight container in the fridge up to 3 days. Warm them in a 350-degree F oven. They won’t be as crispy as when you first roasted them.
If you do have leftovers, I recommend pouring any dressing from the bottom of the mixing bowl into a jar and also storing that in the fridge too. Then after you warm the potatoes and corn you can give them a splash of vinaigrette.
No. Don’t bother lining the baking sheet. When the potatoes make direct contact with the metal of the pan they do a better job browning and crisping up, which would not be the case if there was a piece of parchment in the way. When you toss the potatoes in oil, this prevents them from sticking to the pan.
Since the potatoes and corn are roasted, they are best right when they come out of the oven. Do not roast them in advance. But you can whisk together the dressing up to 2 days ahead of time. Store it in a jar in the refrigerator. The oil will likely harden in the cold of the fridge, so let it sit out at room temperature before dressing the potatoes.
Since this is a vinaigrette and not a creamy mayonnaise dressing, you can put warm potatoes into the vinaigrette.
More Potato Salad Recipes
Roasted Red Potato Salad
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.