Name: Roasted Potato Salad with Egg and Herb Vinaigrette
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs new potatoes, halved or quartered (about 1-inch pieces); 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon pepper; 6 large to extra-large eggs; 1 cup arugula; Optional: sliced scallions, for garnish; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 3 tablespoons olive oil; ¼ teaspoon salt; ¼ teaspoon pepper

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With fresh flavors and a bright herb vinaigrette, this roasted potato salad with egg is perfect for summertime cookouts and is ready in 40 minutes or less.

This post is sponsored by the Egg Nutrition Center. Thanks for supporting the brands and organizations that make TFD possible. As always, opinions are my own!

It’s officially summer cookout season and while this season’s BBQs may look a little different, i.e. six feet apart, you can be sure that the food will look the same and taste just as good.

I’m a huge fan of potato salads and pasta salads in the summertime. They’re cool, refreshing, satiating, and pair perfectly with grilled proteins.

And while I don’t discriminate when it comes to potato salad (except for maybe the ones with big chunks of celery in them), I know that the classic mayonnaise-based salad has been done before.

And something tells me maybe you want to switch it up this summer and try something new. Enter the roasted potato salad with herb vinaigrette.

Instead of a mayo-based dressing, it’s tossed with an herb-laden vinaigrette, making it taste even more light and refreshing for a hot summer day.

And the potatoes are roasted instead of boiled so they’re nice and crispy and have that nutty roasted flavor to them.

The egg adds in a nice protein punch and some extra flavor from the soft jammy yolks.

You in?! Let’s make this nourishing summer side dish!

Ingredients You’ll Need

Notes on Ingredients

Potatoes: I used new potatoes, aka baby potatoes. These potatoes are perfect roasted and you don’t need to worry about peeling them. Their small size helps them get super crispy in the oven. I tested this with both red and yellow baby potatoes and both are delicious.

Arugula: I liked adding some greens to this dish for a pop of color and nutrition. The bitter strands of arugula mixed nicely into the salad but you could use any type of leafy green on hand or leave the greens out altogether!

Scallions: these are optional as a garnish – they’ll add a mild onion-like flavor and another pop of green but the recipe is just as delicious (and green!) without.

Herbs: I like the combination of dill and parsley for the herb vinaigrette because they pair nicely together and complement the potatoes well. You could also use other fresh herbs such as rosemary, thyme, and oregano. I prefer fresh herbs here since it makes the recipe taste fresh and summery but you could use dried herbs instead (just be sure to adjust measurements – one tablespoon of fresh is equivalent to one teaspoon dried).

How to Make Roasted Potato Salad

This side dish is super easy to make. Spread out halved or quartered potatoes on a couple baking sheets so the potatoes have room between them to get crispy. Drizzle with some EVOO, sprinkle with salt and pepper. Roast for 30-40 minutes. Easy peasy.

While the potatoes are roasting, whip up your herb dressing that only calls for 5 ingredients.

Boil some water for your jammy soft-boiled eggs! Let the eggs cook for about 6-7 minutes before transferring to an ice bath, peeling, and quartering for the salad.

Toss everything together with some arugula and voila! Expert Tip

The secret to delicious crispy potatoes is plenty of olive oil, salt and pepper and to evenly space out potatoes on the baking sheet so that there’s plenty of space in between. And flipping them a couple times during roasting helps too!

Potato Salad FAQs

What is a jammy egg?

It’s somewhere between a soft and medium-boiled egg. The texture of the yolk should be spoonable and sticky, kind of like jam, hence the name. The yolk isn’t as runny as a soft-boiled egg but it’s also not set like a hard-boiled egg. It. Is. Perfection.

Can I use hardboiled eggs instead?

Of course! I know soft yolks are not some people’s jam so you do you! You can use hard-boiled or soft-boiled eggs in this recipe. I personally like somewhere in-between because you still get the taste of the soft yolk without it running everywhere.

Why do you include eggs in this recipe?

I love a potato salad with egg in it because it adds a flavor boost and different texture into the mix. Plus, eggs are a naturally nutrient rich choice! A large egg is an excellent source of Vitamin B12, biotin, iodine, selenium, and choline, and a good source of riboflavin, pantothenic acid, and protein. But be sure to use the yolk though because nearly all of the vitamins and minerals are located within the egg yolk!

I heard that eggs are good for brain health – is that true?

Yes! Eggs are among the few foods that have choline and lutein, nutrients that are important for brain development and health.

Choline is essential for early brain development during pregnancy and infancy. However,

About 90-95% of pregnant women don’t get enough of this essential nutrient.

The good news is two large eggs supply more than half of the recommended intake for pregnant women and can help them meet their needs.

Lutein has been associated with eye health for quite some time; however, emerging research shows it may also play a role in cognition, too. Similar to how lutein accumulates in the eye, it’s also present in the brain and has been positively associated with cognitive function in older adults and academic performance in children.

For more summertime side dishes, check out my recipes below:

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