Roasted Potato Salad recipe made with small potatoes

Roasted Potato Salad

Potato side dishes pair well with almost any meal. Serve Tasteful Selection's Roasted Potato Salad recipe at your next family meal. 
Prep10 minutes
Cook30 minutes
Total Time40 minutes
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Oven
Dish Type Healthy, Salads
Season Spring, Summer
Bite Size 3-Bite


  • 24 oz. Tasteful Selections® 3-Bite potatoes, quartered
  • 2 tbsp. olive oil, divided
  • Salt and pepper, to taste
  • tbsp. red wine vinegar
  • 1 tbsp. country Dijon mustard
  • 2 green onions, sliced
  • ¼ c. chopped Italian parsley
  • 2 hard-boiled eggs, peeled and chopped
  • Paprika (optional garnish)


  • Preheat oven to 400-degrees. Place potatoes on a foil-lined, rimmed baking sheet and drizzle 1 tablespoon olive oil over potatoes. Sprinkle with salt and pepper, to taste; toss to coat. Place baking sheet in middle of oven and roast potatoes for 25-30 minutes, or until desired tenderness.
  • While potatoes are roasting, prepare dressing. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, mustard, green onions and herbs.
  • While potatoes are still hot, toss with dressing to coat. Add chopped egg and toss to combine. Sprinkle with paprika, if desired. Serve warm or chilled.
  • Recipe for Roasted Potato Salad made with small potatoes (4)
  • Recipe for Roasted Potato Salad made with small potatoes (1)

Recipe Tips

4 teaspoons dried parsley can be substituted for the fresh parsley