Easy Roasted Potato Salad with Garlic Dill Dressing

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Fork in a bowl of roasted potato salad with garlic dill dressing

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!

Potatoes, salt, pepper, avocado oil, garlic, hummus, dill, lemon, and water

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.

Drizzling avocado oil over sliced gold and sweet potatoes

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.

Pouring water into a bowl of hummus, garlic, lemon juice, and dill

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.

Bowl of garlic dill sauce

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)!

Wooden spoon on a baking sheet of roasted gold and sweet potatoes

Once the potatoes are golden brown, tender, and slightly cooled, it’s time to coat them in the zesty garlic dill sauce and enjoy!

Close up shot of a bowl of roasted potato salad with dill

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!

Fork in a bowl of roasted potato salad sprinkled with fresh dill

Easy Roasted Potato Salad with Garlic Dill Dressing

A delicious spin on classic potato salad with roasted gold and sweet potatoes tossed in a zingy, garlicky, herby dressing. Perfect for BBQs, picnics, and year-round! Just 7 ingredients required.
Author Minimalist Baker
Print
Fork spearing a potato in a bowl of our roasted potato salad recipe
5 from 9 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 (Servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

ROASTED POTATOES

  • 2 ½ lbs potatoes (we like half Yukon gold and half sweet potatoes)
  • 2 Tbsp avocado 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.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice and without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 serving Calories: 275 Carbohydrates: 51.3 g Protein: 5.6 g Fat: 7.2 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 367 mg Potassium: 954 mg Fiber: 6.1 g Sugar: 8.3 g Vitamin A: 15918 IU Vitamin C: 58.1 mg Calcium: 76.3 mg Iron: 2 mg

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Reader Interactions

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My Rating:




  1. 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.

  2. 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

    • Support @ Minimalist Baker says

      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!

        • Support @ Minimalist Baker says

          Woohoo! We love to hear this! We’re so glad everyone enjoyed, thanks so much for the lovely review, Grechen!

      • 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!

  3. 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.

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Sara. We’re so happy you enjoyed! xo

  4. 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 ;)

    • Support @ Minimalist Baker says

      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!).

  5. 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.)

    • Support @ Minimalist Baker says

      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!