A fresh take on potato salad with no eggs, roasted potatoes, crunchy veggies, and a tangy mayo-yogurt dressing. Light, flavorful, and full of texture.
Published: July 10, 2025 by Lea.
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My son was craving potato salad the other day, but it wasn’t on the menu. So I grabbed him one on my way back from running errands. When I saw it though, it looked so heavy and mushy, it really didn’t make me want to eat it. A few days later, I decided to make him my homemade potato salad. Something fresher, lighter, and with way more texture.
This is not your usual potato salad. There are no boiled eggs, no mayo overload, and I even went a step further and roasted the potatoes for extra texture and flavor. It’s got a mix of crunchy veggies like celery and radishes, fresh herbs, and a creamy but light dressing.
Of course, you can add boiled eggs if you’d like, they’re a traditional ingredient and go well with this version. Otherwise, if you’re in the mood for a potato salad that’s still cozy but a little fresher and lighter, here’s how I make mine.
Potato Salad Ingredients:
For the Salad:
- Potatoes: The best potatoes for potato salad are waxy potatoes like Yukon Gold or red potatoes, they hold their shape better when boiled and roasted.
- Celery: Go for fresh, firm stalks. Celery isn’t essential, but it adds freshness and helps balance the creamy texture.
- Pickles: Dill pickles work best here, but sweet pickles can be used if you prefer a sweeter flavor.
- Radishes: Look for fresh, crisp radishes with no blemishes. I love the color they give the salad.
- Red onion: If raw onion is too harsh for you, soak it in cold water for 10 minutes to mellow it out, or substitute with green onions.
- Parsley and chives: fresh parsley and chives add extra freshness to the salad.
- Oil: Use an oil that is good for roasting, we drizzle the potatoes with oil so they crisp in the oven.
Potato Salad Dressing:
- Mayonnaise: Go for full-fat mayo for best flavor and texture. It’s the main base of the sauce and essential for that creamy dressing. If you want to lighten it up, you can reduce it slightly and add more yogurt.
- Greek yogurt: Greek yogurt helps lighten the dressing. If you don’t have yogurt, you can use all mayo, the result will be heavier and richer.
- Dijon mustard: If you hate Dijon or don’t have any, yellow mustard works, but the flavor will be sharper.
- Pickle Juice: Use the liquid from your dill pickle jar. It adds acidity, salt, and a boost of flavor. You can skip it if you must, but it really ties everything together.
- Apple Cider Vinegar: Apple cider vinegar or white wine vinegar are fine substitutes.
- Salt & Pepper.
Measurements are posted in the recipe card below the instructions.
Instructions to make my roasted potato salad:
1. Wash the potatoes well but keep them whole. Place them in a pot, cover with water, and add a good pinch of salt. Bring to a boil, then lower the heat and simmer until they’re fully cooked through, this usually takes 20 to 25 minutes depending on the size. You’ll know they’re ready when a fork slides in easily without resistance.
2. Drain the potatoes and let them cool for a few minutes until safe to handle. Cut them into bite-sized pieces, then spread them on a baking tray. Drizzle with oil and toss gently to coat. Bake in a preheated oven at 400°F (200°C) for about 30 to 40 minutes, or until golden and crispy.
3. While the potatoes are roasting, wash the celery, radishes, red onion, parsley, and chives. Dice the celery, pickles, and onion. Thinly slice the radishes, and finely chop the parsley and chives. Set aside.
4. In a bowl, stir together all the sauce ingredients until smooth and well combined.
5. Once the potatoes are crispy and golden, take them out of the oven and let them cool completely at room temperature. Add the chopped vegetables and pour over the sauce. Toss everything together gently until well coated. Serve and enjoy!
Frequently Asked Questions:
- Can I make this ahead of time? Yes. If you’re making it a few hours in advance, keep the roasted potatoes at room temperature and store the chopped vegetables and sauce in the fridge. Mix everything together right before serving.
- Do I have to roast the potatoes? I roast them because I love the texture, they get golden and a little crispy, which helps avoid that soggy or mushy potato salad feel. You can skip the roasting, traditionally, a potato salad is made with boiled potatoes.
- Can I add boiled eggs? Yes! Boiled eggs are actually a traditional ingredient in many potato salads.
- Can I serve it cold? I usually serve it at room temperature, but if you prefer your potato salad cold, that works too. Just make sure to let the potatoes cool completely before chilling.
- Can I serve it warm? This salad is meant to be served at room temperature or chilled. Letting the potatoes cool keeps them from getting mushy and helps the sauce coat everything better.
- What kind of potatoes should I use? I made my potato salad with red potatoes, use potatoes like Yukon Gold or red potatoes because they hold their shape well and roast beautifully. Avoid starchy potatoes like russets, they tend to fall apart.
- Can I use other vegetables? Absolutely!
- How long does it last in the fridge? Once assembled, it’ll keep well in the fridge for up to 3 days. Store it in an airtight container and give it a quick toss before serving.
Potato salad is a classic American side, especially at summer barbecues and potlucks. It’s usually served with grilled hot dogs, burgers, ribs, fried chicken, or pulled pork, anything smoky and salty that pairs well with something cool and creamy. I served mine with grilled salmon, and the combo was perfect.
This recipe would pair well with my oven baked bbq style chicken recipe:
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Potato Salad
Ingredients
For the salad:
- 2 lbs Potatoes
- ½ Cup Celery (Diced)
- ½ Cup Pickles (Diced)
- ¼ Cup Red Onions (Diced)
- ½ Cup Radishes (Sliced)
- 3 Tbsp Chopped Parsley
- 2 Tbsp Chopped Chives
- 2 Tbsp Oil
For the sauce:
- ¼ Cup Mayonnaise
- ⅛ Cup Greek Yogurt
- 1 Tbsp Dijon Mustard
- 3 Tbsp Pickle Juice
- 2 Tbsp Red Wine Vinegar
- Salt & Pepper
Instructions
- Wash the potatoes then add them whole into a pot. Cover them with water and add some salt. Boil them until fork tender (about 20–25 minutes). Drain and let cool slightly, then cut into bite-size pieces.
- Add the potatoes to a baking tray, drizzle with oil, and bake at 400°F (200°C) for about 30 minutes or until golden and crispy. Let them cool to room temperature.
- To prep the veggies: Wash all the vegetables then dice the celery, pickles, and red onion. Slice the radishes. Chop the parsley and chives.
- To make the dressing: In a bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, red wine vinegar, salt, and pepper.
- Once the potatoes are fully cooled, combine them with the veggies and dressing. Mix gently and serve at room temperature.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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