Spain on a Fork > All Recipes > Tapas > Roasted Potato ¨Potato Salad¨ | Seriously GOOD + Easy to Make
All Recipes, Tapas / August 2, 2023

Roasted Potato ¨Potato Salad¨ | Seriously GOOD + Easy to Make

You have to say, potato salad is the perfect side dish for any meal, from BBQ to pan grilled fish. With that being said, that is exactly what we have today. However, the potato salad we are making is not your typical one, it´s the next level in goodness. We´re talking a Roasted Potato “Potato Salad”.

Roasted Potato "Potato Salad"
This potato salad is packed with textures & flavors, it´s seriously easy to make and comes together in just 40 minutes. You can serve it at room temperature or even chilled. Either way, with that first bite, this just might be one of the best potato salads you will ever taste.

Roasted Potato "Potato Salad"
To make this recipe I used baby new potatoes. You can also use larger potatoes. Just cut them into large bite-sized pieces. I kept the skins on the potatoes, as it adds more nutrients and flavors. But if you like, you can peel the potatoes.

Roasted Potato "Potato Salad"

TIPS & TRICKS to Make this Recipe: For the creaminess I used plain Greek yogurt. You can also use mayonnaise if you prefer. This potato salad will hold for up to 4 days in the fridge. If you see it dries out, just add in more Greek yogurt or mayo before serving.

Roasted Potato "Potato Salad"

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Roasted Potato “Potato Salad”

Roasted Potato "Potato Salad"
5 from 2 votes

Roasted Potato "Potato Salad"

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 351 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 1/4 lbs baby new potatoes 1 kilogram
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 4 eggs
  • 1/2 red onion
  • handful fresh parsley
  • 3/4 cup plain Greek yogurt 225 grams
  • pinch sea salt
  • dash black pepper


  1. Wash and pat dry the baby potatoes, then cut each one in half, transfer them into a large bowl, add in the olive oil, paprika and season with sea salt & black pepper, toss together until well mixed, then add over a baking tray lined with parchment paper, make sure all the potatoes are in a single layer and spaced out

  2. Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  3. In the meantime, add the eggs into a sauce pan, fill with water to about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 minutes to end up with perfectly hard boiled eggs, then transfer into a bowl with iced water

  4. After roasting the potatoes for 20 to 25 minutes, they should be cooked through, just pierce them with a toothpick or fork, if it easily goes in but with a little resistance, they are ready to go, remove the potatoes from the oven and let them sit at room temperature

  5. In the meantime, thinly slice the red onion, finely chop the parsley and roughly chop 3 of the hard boiled eggs and cut the last one into quarters to use as garnish

  6. Once the potatoes are cool enough to handle, add them into a large bowl, along with the red onion, chopped parsley, chopped hard boiled eggs, Greek yogurt and season generously with sea salt & black pepper, gently mix together until well mixed

  7. Transfer into a serving dish and garnish with the hard boiled egg that was cut into quarters and fresh parsley, serve at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Roasted Potato "Potato Salad"
Amount Per Serving
Calories 351 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 166mg55%
Sodium 383mg17%
Potassium 1219mg35%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 4g4%
Protein 15g30%
Vitamin A 491IU10%
Vitamin C 51mg62%
Calcium 101mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Mona

    5 stars
    We loved it! And the video was very helpful. I didn’t have Greek yogurt so I substituted half regular yogurt with sour cream and it worked perfectly. This was also a very nice way to roast potatoes on their own. Yum!

    06 . Aug . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      07 . Aug . 2023
  2. Renate

    5 stars
    Delicious layers of flavor!

    05 . Aug . 2023
    • Spain on a Fork

      Glad you enjoyed it! Thanks for the comment 🙂 Much love

      05 . Aug . 2023
  3. DavidF

    Never had roasted potato salad. We always eat “normal” potato salad with BBQ dishes. But, we’ll try this recipe, Albert. Thanks for sharing it with Cathy and I.

    02 . Aug . 2023
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      03 . Aug . 2023
  4. Ramya

    Cant wait to make this soon for me can i use coconut yogurt i never had roasted potato salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    02 . Aug . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      02 . Aug . 2023

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