This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.
We roasted the potatoes for crispy edges and tender center, then tossed in the zingy garlic dill sauce. Needless to say, this roasted potato salad was a crowd favorite and the rest is history. The best part? Just 7 simple pantry staples required for this delicious side or snack. Let us show you how it’s done!
How to Make Roasted Potato Salad
Most potato salads are made by boiling potatoes. But not this one! Roasting the potatoes gives them a gorgeous, caramelized flavor and tender texture.
It all starts with slicing the potatoes and coating them with avocado oil, salt, and pepper for flavor.
While the potatoes are roasting, we make the sauce. Hummus is the creamy, fiber-rich base, lemon juice adds acidity, garlic gives it zing, and fresh or dried dill pairs perfectly with both the lemon in the sauce and with the potatoes.
Next we add just enough water to turn the mixture into a pourable sauce that’s perfect for coating the potatoes, but not so runny that it dilutes the flavors or makes the salad soggy.
While waiting for the potatoes to cook, there’s enough time to clean up your kitchen, and even learn about the origins of hummus (a.k.a. one of our favorite ingredients ever)!
Once the potatoes are golden brown, tender, and slightly cooled, it’s time to coat them in the zesty garlic dill sauce and enjoy!
We hope you LOVE this roasted potato salad! It’s:
Fresh
Zingy
Comforting
Savory
Bright
Herby
& Satisfying!
It can be enjoyed slightly warm, at room temperature, or chilled for later. It’s perfect for BBQs, picnics, or alongside your favorite Mediterranean- and Middle Eastern-inspired recipes. It would pair especially well with our Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!), Garlic & Herb Sweet Potato Nourish Bowl, Kale Falafel Hummus Wraps (30 Minutes!), or Baked Quinoa Black Bean Falafel.
More Vegan Potato Salad Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Roasted Potato Salad with Garlic Dill Dressing
Ingredients
ROASTED POTATOES
- 2 ½ lbs potatoes (we like half Yukon gold and half sweet potatoes)
- 2 Tbsp avocado oil (or olive oil)
- 1/2 tsp each sea salt and black pepper
GARLIC DILL SAUCE
- 1/3 cup hummus (or store-bought)
- 1-2 Tbsp lemon juice
- 1 tsp dried dill (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed)
- 3 cloves garlic (minced)
- 3 Tbsp water (as needed to thin)
- 1 pinch sea salt (optional)
Instructions
- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).
- Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.
- Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.
- While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.
- Taste and adjust flavor, adding more garlic for zing, lemon juice for acidity, and dill for more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt for balance.
- Remove the potatoes from the oven and let cool for 5 to 10 minutes. Once cooled slightly, add roasted potatoes to the garlic dill sauce and gently toss to combine. Option to garnish with fresh dill (or other herbs of choice). Enjoy right away while still slightly warm, at room temperature, or after chilling for later!
- Store leftovers covered in the refrigerator for up to 3 days. Not freezer friendly.
Sharon Adams says
Just did not like this dish.
Bummer. We’re sorry to hear this one was a miss for you, Sharon! Would you mind sharing what you disliked about it? We’d love to help troubleshoot, if possible.
Joanne says
This recipe is amazing. A new favorite!
Whoop! We’re so glad you enjoyed it, Joanne. Thank you for sharing! xo
Dawn says
Made this tonight and we loved it! Will definitely make this to share at cook outs this summer. Thank you!
We’re so glad you enjoyed it, Dawn. Thanks so much for the lovely review! xo
V says
So delicious! For best health benefits, cool the potatoes and sweet potatoes overnight in the fridge, to build up gut bacteria friendly resistant starches.
Thanks for sharing, V!
Theresa says
Easy to make and the sauce is so good. Will make again for sure.
Yay! Thank you for sharing, Theresa! xo
Genevieve says
Everything about this sounds so amazing….. Except the dill. It’s just not a flavor I love. Is there a possible substitute herb you might recommend? Parsley maybe?
Hi Genevieve! We do think parsley would be yummy!
Kelly says
This is now my “go-to” potato salad recipe! It was surprisingly delicious (to my young children). Everyone (51 yrs down to 9 years old) loves it. It’s very versatile – use it for nice dinners or picnics. Plus, it travels well for my husband to take to work the following day with lunch. Yum. Thank you.
Yay! So glad everyone enjoys this recipe. Thanks so much for the review, Kelly!
Hamamelis says
Delicious, big hit in the household. I love dill, and I combined fresh and dry dill which turned out wonderful. I also loved adding pepper before roasting the potatoes.
Lovely! We’re so glad everyone enjoyed it. Thank you for sharing! xo
Marlee says
Absolutely delicious! The roasted potatoes are exactly the texture I was missing from traditional potato salads. I did add mayonnaise to offset the tangy ness of the hummus and it was excellent. Now I’m eating the dill sauce with pretzels as I’m typing
Yay! We’re so glad you enjoyed this version, Marlee. Thank you for the lovely review! We’ll have to try the dip with pretzels =)
Grechen says
Delicious! I made the dressing using tahini (we had no hummus), olive oil, added some black pepper, onion powder, and added a little honey to cut the lemon-y tang. Garnished with green onions. Our family devoured this potato salad!
Woohoo! We love to hear this! We’re so glad everyone enjoyed, thanks so much for the lovely review, Grechen!
Sarah says
Hi! I was wondering if plain yogurt would work for the sauce instead if hummus?
We think that would be delicious! Perhaps reference this recipe for modifying the sauce. Let us know how it turns out!
Sarah L. Downs says
So I tried the recipe as-is and just replaced the hummus with yogurt (before you replied) and it came out great! I will have to try it with the recipe you linked to next time. I can never get sick of potato salad!
Wonderful! Thank you for sharing, Sarah! xo
Sara says
Amazing potato salad that is both healthy and filling. I added a tablespoon of mayonnaise for a little tang. I can’t wait to make this again; I surprinsingly didn’t get tired of the taste! Next time, I might add tiny chopped celery for some crunch and, as another commenter mentioned, some dill pickles for the love of dill.
Woohoo! Thanks for the lovely review and for sharing your modifications, Sara. We’re so happy you enjoyed! xo
Chica says
This recipe is a refreshing way to enjoy potato salad! Flavourful, no fuss and simply delicious side dish. I added some chopped dill pickle, peeled my potaotoes (no organic) and added fresh dill, chives and garlic from my garden. Thank you again, for another great recipe (and keeper ;)
Yay! We’re so glad you enjoyed it! Love your additions, too! Thank you for sharing =)
Dana Chalamet says
You really should try to only use organic potato, as conventional are known to be GMO (not good!).
Deborah says
So simple and delicious!!! Will definitely be making again – thank you for the recipe!
Yay! Thank you so much for sharing, Daborah! xo
Debbie says
Tingled my taste buds! Oh my goodness!! This not only came together really fast but the finished dish was so amazingly flavorful. I’m making this again and again because who doesn’t LOVE potatoes, hummus, garlic, dill and lemon? delightful, Dana. Definitely a winner! (I used sweet potatoes and red potatoes. I might cook them separately next time because the sweet potatoes cooked quicker.)
Aw, yay! We’re so glad you enjoyed it, Debbie. Thank you for sharing! Cooking separately will help or you could also try cutting the sweet potatoes into larger pieces. Hope that helps!
LINDA WINN says
Made this yesterday and really enjoyed it. It’s a good idea for a different potato flavor
Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Linxa says
Sorry, thought I did! 5 stars
Thank you for the update =)
sherry says
this looks lovely and sounds really tasty. i love hummus! and potatoes!
Alyssa says
If you’re sensitive to chickpeas what would you sub the hummus for!?
Hi Alyssa, Another reader suggested modifying this cilantro dressing to include dill instead and we think that could work. Let us know if you try it!