Roasted Potato Salad
Refreshing and filling, this Roasted Potato Salad is tossed with a homemade herby dressing for the ultimate springy flavors! It’s got some of my favorite spring ingredients like arugula, peas, and radishes.
Looking for the perfect spring and summer salad? This 30-minute warm potato salad is served over arugula and tied together with a tangy and herby tarragon dressing that’s so easy to make!
If you end up falling in love with the dressing (it’s almost guaranteed), you should also check out my Air Fryer Smashed Potatoes or this Lobster Salad! Both feature this tarragon dressing and are also ideal for the warmer months!
Why This Recipe Works
- Ready in 30: I don’t like spending hours in the kitchen, so I made sure this salad is on the table quickly.
- Fresh ingredients: Aside from the arugula, this salad also features other spring veggies like peas and radishes.
- Versatile and tasty: Great as a vegetarian main course, this salad can also be served as an elegant side for a bigger meal!
Ingredients You’ll Need
- Golden potatoes – Baby potatoes of any kind work well but I like goldens for this salad.
- Seasonings – You’ll need garlic powder, onion powder, and salt to season your potatoes.
- Fresh veggies – For additional toppings, I like to add fresh radishes and peas.
- Arugula – Makes a fantastic and springy base for this salad.
- Toppings – You can add fresh herbs like parsley, cilantro, or dill, or add some green onions and pine nuts for additional flavor and texture.
- Homemade tarragon dressing – you’ll need mayo, buttermilk, champagne vinegar, shallots, garlic, dijon, salt, and fresh tarragon.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Instead of arugula, you could use any mixed greens as the base.
- Feel free to add some extra seasonings to your potatoes. Italian seasoning, dill, or more tarragon are great!
- You can also substitute a different kind of baby potatoes or cut full-size golden potatoes into bite-sized pieces.
- Use Greek yogurt instead of the mayo for a slightly lighter option.
- If you don’t have buttermilk, combine regular milk with a little bit of lemon juice or vinegar.
How to Make this Warm Potato Salad
Step 1: Prepare potatoes. Slice each of the baby potatoes in half, then toss with olive oil and seasonings.
Step 2: Roast in oven. Place the potatoes cut side down on a baking sheet and bake.
Step 3: Make dressing. While the potatoes roast, place all the ingredients for the dressing in a food processor or blender and process until combined.
Step 4: Assemble salad. Allow the potatoes to cool slightly, then toss them with arugula, radishes, peas, pine nuts, green onions, and dressing.
Recipe FAQs
The cilantro dressing from Trader Joe’s is a great choice for this salad, or this Creamy Cilantro Lime Dressing!
Yes, you can pop the leftovers in the fridge for a couple of days. You can also prepare the salad ahead of time and serve it cold. Just keep the greens and dressing separate until you’re putting everything together.
Pop the potatoes back in the oven at 350 or in the air fryer until they’re crispy and golden brown again.
More Quick and Easy Potato Recipes
- Easy Potato Latkes
- Air Fryer Potato Wedges
- Taco Stuffed Sweet Potatoes
- Air Fryer Sweet Potato Cubes
- Garlic Roasted Potatoes
- Crispy Roasted Mini Potatoes
If you tried this Roasted Potato Salad or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Roasted Potato Salad
Equipment
Ingredients
Roasted Potatoes
- 25 oz bag mini golden potatoes
- 1 tbsp olive oil
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp kosher salt
For the Salad
- 1 cup radishes sliced
- 8 oz peas cooked
- ⅓ cup pine nuts
- 5 oz arugula
- ¼ cup green onions chopped
- ¼ cup fresh dill cilantro, or parsley
- Flaky salt to taste
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 tbsp champagne vinegar
- 2 tbsp fresh tarragon
- 2 tbsp fresh chives
- 2 small garlic cloves
- 1/2 of a shallot chopped
- 1 tsp dijon mustard
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 425℉.
- Slice the potatoes in half, then add them to a sheet pan and toss with olive oil until they are fully coated. Then add the garlic powder, onion powder, and salt, tossing again to coat.25 oz bag mini golden potatoes, 1 tbsp olive oil, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tsp kosher salt
- Place the potato halves cut side down and spread them out on the baking sheet so there’s some space in between them, then bake for 20-25 minutes.
- While the potatoes are roasting, add the mayonnaise, buttermilk, champagne vinegar, tarragon, chives, garlic, shallot, dijon mustard, and salt to a food processor and blend until combined.1/4 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp champagne vinegar, 2 tbsp fresh tarragon, 2 tbsp fresh chives, 2 small garlic cloves, 1/2 of a shallot, 1 tsp dijon mustard, 1/4 tsp kosher salt
- When the potatoes are finished cooking, allow them to cool for 5-6 minutes before adding them to a large serving bowl with the radishes, peas, pine nuts, arugula, and green onions. Mix in the dressing and toss everything to combine. Top with flaky salt before serving and enjoy!1 cup radishes, 8 oz peas, ⅓ cup pine nuts, 5 oz arugula, ¼ cup green onions, Flaky salt, ¼ cup fresh dill
Notes
- Tip: Roast the pine nuts if you want to enhance their flavor! It will deepen their natural sweetness and add a rich, nutty aroma.
- I like to serve this salad warm, but you can also prepare it ahead of time and serve it cold or at room temperature. Just keep the arugula and dressing separate until you’re ready to serve.
- Trader Joe’s Cilantro dressing or Brianna’s Home Style Creamy Cilantro Lime dressing are also delicious on this potato salad!
Nutrition
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