Golden Herb Potato Salad
Easy roasted Golden Herb potato salad - serve warm or cold. Quick dressing, fresh herbs, and tips for variations, storage, and make-ahead prep.
This potato salad is delicious served warm or cold! Featuring our all-purpose flavor booster, Golden Herb Salt.
- Roast quartered baby Yukon gold or red potatoes at 425°F until golden for crisp edges and tender centers.
- Whisk a simple dressing of olive oil, Dijon, vinegar, and Golden Herb Salt, toss with warm potatoes so they absorb flavor.
- Customize with add-ins like feta, hard-boiled eggs, celery, or extra herbs; serve warm or chilled and store for 3 to 4 days.
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Preparation Instructions:
Preheat oven to 425°F.
Toss halved potatoes with olive oil and 1 tsp Golden Herb Salt, or more to taste.
Roast potatoes on a sheet pan for 25–30 minutes, flipping once, until golden and crisp on the edges. Let cool slightly.
To make the dressing, whisk together in a small bowl: 2 tbsp olive oil, 2 tsp Dijon mustard, 1 tbsp vinegar, 1 tsp Golden Herb Salt.
In a large bowl, combine warm potatoes with the dressing. Toss gently to coat—let the potatoes absorb the flavor while still warm.
Stir in scallions, parsley, and dill.
Serve warm or chilled and finish with cracked black pepper. Enjoy!
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More About This Recipe
Customize your potato salad with different add-ins! Some of our favorite are chopped celery or cucumber, crumbled feta or goat cheese, and hard-boiled eggs.
Frequently Asked Questions
Can I use a different type of potato?
Yes. Yukon gold and red potatoes work best because they hold shape and get crisp edges. You can use russets, but they may fall apart and get fluffier. Adjust cut size and roasting time so pieces finish tender and golden.
How long can I store this potato salad?
Store in an airtight container in the fridge for 3 to 4 days. If you added eggs, aim for 3 days. You can serve chilled or bring to room temperature before serving.
Can I make this ahead of time?
Yes. Roast the potatoes and toss them with the dressing while warm, then chill. For best texture, you can roast ahead and toss with dressing right before serving. If you want a fresher crunch, add crunchy mix-ins just before serving.
How do I get extra crispy edges on the potatoes?
Roast at 425°F on a single layer, avoid crowding the pan, and use enough oil to coat the pieces. Flip once halfway through and give them space so steam escapes and edges brown.
What can I use instead of Golden Herb Salt?
Substitute with 2 teaspoons kosher salt plus a pinch of dried herbs like parsley, dill, and thyme. For a similar warm color and flavor, add a small pinch of turmeric and a little garlic powder or onion powder to taste.
How can I make the salad creamy?
Stir in 1/4 to 1/2 cup mayonnaise, Greek yogurt, or sour cream to the dressing. Start with less, taste, and add more until you reach the creaminess you like.
What mix-ins pair well with this salad?
Try chopped celery or cucumber for crunch, crumbled feta or goat cheese for tang, and hard-boiled eggs for richness. Add delicate herbs and scallions right before serving to keep them bright.
How do I scale the recipe for a crowd?
Multiply ingredients by the number of servings, but roast in batches if needed so potatoes stay in a single layer. Keep oil and salt ratios similar and adjust seasonings to taste after combining.
Can I use a different type of potato?
Yes. Yukon gold and red potatoes work best because they hold shape and get crisp edges. You can use russets, but they may fall apart and get fluffier. Adjust cut size and roasting time so pieces finish tender and golden.
How long can I store this potato salad?
Store in an airtight container in the fridge for 3 to 4 days. If you added eggs, aim for 3 days. You can serve chilled or bring to room temperature before serving.
Can I make this ahead of time?
Yes. Roast the potatoes and toss them with the dressing while warm, then chill. For best texture, you can roast ahead and toss with dressing right before serving. If you want a fresher crunch, add crunchy mix-ins just before serving.
How do I get extra crispy edges on the potatoes?
Roast at 425°F on a single layer, avoid crowding the pan, and use enough oil to coat the pieces. Flip once halfway through and give them space so steam escapes and edges brown.
What can I use instead of Golden Herb Salt?
Substitute with 2 teaspoons kosher salt plus a pinch of dried herbs like parsley, dill, and thyme. For a similar warm color and flavor, add a small pinch of turmeric and a little garlic powder or onion powder to taste.
How can I make the salad creamy?
Stir in 1/4 to 1/2 cup mayonnaise, Greek yogurt, or sour cream to the dressing. Start with less, taste, and add more until you reach the creaminess you like.
What mix-ins pair well with this salad?
Try chopped celery or cucumber for crunch, crumbled feta or goat cheese for tang, and hard-boiled eggs for richness. Add delicate herbs and scallions right before serving to keep them bright.
How do I scale the recipe for a crowd?
Multiply ingredients by the number of servings, but roast in batches if needed so potatoes stay in a single layer. Keep oil and salt ratios similar and adjust seasonings to taste after combining.
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