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:
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
- 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)
- 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.