About the Recipe
This isn't your typical mayonnaise-heavy potato salad. Instead, it celebrates the deep, roasted flavors that only come from potatoes that have spent time in a hot oven, developing those irresistible crispy edges and creamy centers. The beauty of this recipe lies in its flexibility—those leftover roasted potatoes become the foundation for a salad that can go in countless delicious directions.
The roasted potatoes bring a head start on flavor that you simply can't achieve with boiled potatoes. They've already developed that perfect balance of textures: crispy, caramelized exteriors giving way to fluffy interiors, with those coveted golden-brown bits that add pops of concentrated potato flavor throughout the salad. Whether your leftovers were originally seasoned with rosemary and garlic, tossed with herbs, or simply roasted with salt and pepper, they'll add complexity and depth to this salad.
What makes this dish particularly brilliant for busy weeknights is how quickly it comes together. While traditional potato salads require boiling, cooling, and careful timing, this version starts with potatoes that are already perfectly cooked and cooled. Just add your favorite fresh ingredients, a simple dressing, and perhaps some herbs or vegetables for crunch and color.
This salad shines alongside bold, smoky flavors—it was absolutely perfect paired with grilled chipotle chicken burgers, where the earthy, roasted potato flavors provided the ideal cooling contrast to the spicy, charred meat. The versatility means it works equally well at a backyard barbecue, packed for a picnic, or served as a satisfying lunch all on its own. It's proof that the best recipes often come from making the most of what you already have.
Ingredients
2 - 3 cups leftover roasted baby potatoes, quartered
1/2 red onion, chopped
1/2 cup mayonnaise
1 Tbs. olive oil
1 Tbs. apple cider vinegar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. smoked paprika
2 Tbs. chives, chopped
Salt & Pepper
2 hardboiled eggs, chopped (optional)
Instructions
Step 1
If your leftover baby potatoes are still whole, cut them into quarters now. Dice half of a red onion.
Step 2
Mix mayonnaise, olive oil, apple cider vinegar, Dijon mustard, and seasonings in a bowl. Once combined thoroughly, add the potatoes and onion, then toss to coat them. Add salt & pepper to taste. Top with chives.
Step 3
Cover and refrigerate for 2-3 hours to improve the flavor. Although you can serve it immediately, the wait is worthwhile!
Step 4
If your family likes it, you can add chopped hardboiled eggs to your salad or use them as a topping!
Notes
Alternative to Mayo - For those following a vegan diet, vegan mayonnaise is an excellent choice to transform this recipe into a wonderful vegan side dish.
Spice it up - To enhance the flavor and personalize it, consider adding a splash of your favorite hot sauce for heat, a bit of pickle relish for sweetness, or a squeeze of lime for a touch of zing. If you have fresh dill available, feel free to include that as well!
