Roasted Potato Salad with Lemon Vinaigrette

Why You’ll Love Making Potato Salad with Roasted Potatoes

• Roasted potatoes are so much better than boiled potatoes. Roasting potatoes for potato salad makes them the perfect texture and adds another layer of flavor.
• No mayo. Unlike classic potato salad, this healthier potato salad is made with a lightened-up lemon vinaigrette.
• Quick and easy. Have a gorgeous, homemade side dish on the picnic table in just 40 minutes.

Diet-friendly. Roasted potato salad is gluten-free and can be made dairy-free, vegan, Whole30, and keto-friendly with simple modifications.

Ingredients You’ll Need

• Haricots Verts Green Beans – are thin and long greens with a fresh, sweet, and crisp flavor.
• Idaho Fingerling Potatoes (cut into cubes) – I love using fingerling potatoes in salad recipes or just roasting them with a little olive oil and coarse salt. They aren’t just pretty to serve, these petite spuds are full of delicious buttery flavor. I love the fun color pop they give to salads and side dishes.
• Extra Virgin Olive Oil – coats the greens and potatoes to achieve a perfectly roasted crisp-tender texture. EVOO is also used in the vinaigrette.
• Shallot (finely diced) & Garlic (minced) – adds sweet and savory flavor to the vinaigrette.
• White Balsamic Vinegar (good quality) – is a tart vinegar with a pleasant tang and subtle sweetness.
• Lemon Juice (freshly squeezed) – adds bright, vibrant flavor to the potato salad.
• Dijon Mustard – adds very subtle earthy heat to the vinaigrette.
• Lemon Zest – builds on the delicious citrus flavor.
• Honey – brings a little sweetness to the vinaigrette and balances out the other flavors.
• Feta Cheese – gives this roasted potato salad fresh Greek-inspired fresh flavor.
• Sea Salt & Freshly Cracked Pepper – to taste.

How To Make

Preheat oven and prep green beans:

Preheat the oven to 400 degrees F. Snap the stem ends off of the green beans, wash and pat try. Add green beans to a large bowl with olive oil and toss well to coat. Set aside.

Prep and roast potatoes:

Wash fingerlings well and pat try. Cut into 1″ pieces and toss with olive oil. Arrange potatoes in a single layer on a greased roasting pan. Bake in preheated 400 degrees for oven 10 minutes.

Add green beans:

After 10 minutes, remove the roasting pan from the oven and give the potatoes a stir. Arrange the green beans in the roasting pan around the potatoes and return to the oven until the green beans are crisp-tender and potatoes are golden and cooked through (about 20 minutes). Set aside to cool while you prepare the dressing.

Cook shallots and garlic for the vinaigrette:

In a small pan, heat olive oil over medium heat until hot but not smoking. Add shallots and garlic and cook, stirring frequently, until the shallots are soft, fragrant, and translucent (about 3 to 4 minutes).

Make the lemon vinaigrette:

In a mixing bowl, add cooked shallots and garlic, balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon mustard, and honey. Whisk vigorously until blended.

Plate roasted potato salad and serve:

In a serving bowl or on a platter, toss the roasted potatoes and green beans with the lemon vinaigrette. Season to taste with salt and pepper, sprinkle with feta cheese and serve at room temperature.

Recipe Tips

• For delicious crispy roasted potatoes with soft and tender centers be sure to coat them in plenty of olive oil, leave space between each piece on the roasting pan and flip them at least once during cooking.
• This potato salad is also a great way to re-purpose leftover roasted potatoes into a totally different side dish.
• Make an extra batch of the lemon vinaigrette to add more to individual servings of roasted potato salad and to have on hand as a salad dressing and marinade.
• The best potatoes to roast for potato salad have waxy thin skin, like red potatoes, yellow, purple, and fingerling. Most potatoes will taste great except for russet potatoes.

Variations & Modifications

Vegan Roasted Potato Salad: Most of the ingredients in this recipe are naturally plant-based and non-dairy. To adapt this recipe to be completely vegan, leave out the honey and feta cheese, OR replace honey with a vegan sweetener like maple syrup or agave and use your favorite plant-based “cheese” crumbles in place of feta.

Paleo & Whole30 Roasted Potato Salad: To modify for paleo and Whole30 purposes, simply omit the honey and feta cheese completely. Make sure to use a compliant Dijon mustard and the rest of the recipe is good to go.

Roasted Potato Salad with Egg: For extra flavor and protein, add a sliced hard-boiled egg to this dish after tossing with the vinaigrette.

Low Carb & Keto Roasted “Potato” Salad: To modify this recipe for low carb and Keto lifestyles, you can use roasted cauliflower in place of potatoes and slash over half of the carbohydrates.

Storing & Freezing

Storing: Roasted potato salad keeps in the fridge in an airtight container for 3 to 4 days. The flavors get even better after the firs\t and second day when the potatoes have soaked up the incredible flavor from the vinaigrette.

Freezing: is not recommended. While a roasted potato salad without mayo or egg technically can be frozen, the texture of the potatoes and green beans will be soggy once the salad thaws.

Recipe FAQ

More Healthy Potato Recipes

Roasted Fingerling Potatoes with Lemon & Garlic

Garlic Roasted Potatoes with Sage & Prosciutto

Easy Roasted Sweet Potato Salad

Rosemary Roasted Sweet Potatoes