With only a few minutes of preparation, this Hot Roasted Potato Salad can feed a hungry crowd without much fuss. It can be made in advance, which makes it perfect for entertaining, and then cooked inside the house or outdoors on the grill whenever you're ready.
Additional side dishes I know you'll enjoy when you're entertaining a crowd during the summer months (or any time of the year for that matter) are my recipes for Old-Fashioned Red Bean Salad, Cheesy Zucchini Corn Gratin, Copycat Sunflower Crunch Kale and Cabbage Salad, and Calico Beans with Beef and Bacon. Enjoy them all!!
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Table of Contents Found Here
- It's time to break out of your potato salad rut!
- The ingredient list:
- Kitchen tools and equipment needed:
- Do Yukon Gold potatoes need to be peeled?
- Want to learn more about Yukon gold potatoes?
- Can this hot potato side dish be made in advance and kept in the refrigerator before cooking?
- How to cook this hot potato salad after chilling:
- How to turn the backyard grill into a backyard oven?
- How long will this hot potato dish keep in the refrigerator after cooking?
- Can this potato side dish be served chilled after it's been cooked?
- The photo instructions for making hot roasted potato salad for a crowd:
- Additional recipes featuring baby potato:
- Printable Recipe Card
- Please comment if you've made this recipe.
It's time to break out of your potato salad rut!
If when you think of potato salad you think of a cold side dish, I'd like to challenge you to a new way of thinking. This easy to make Hot Roasted Potato Salad will soon become your new go-to potato side dish.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- baby Yukon gold potatoes, halved or quartered
- mayonnaise
- heavy cream
- olive oil
- celery, plus some of the leaves
- red onion, or whatever color you have
- grated Parmesan cheese
- garlic, minced
- Dijon mustard
- dill pickle relish
- salt and pepper
- fresh parsley for garnish, optional
Kitchen tools and equipment needed:
- cutting board
- chef's knife
- whisk
- medium bowl
- measuring cups and spoons
- non-stick cooking spray
- 13" x 9" baking dish (disposable or not)
- aluminum foil
- cheese grater (optional)
Do Yukon Gold potatoes need to be peeled?
Nope. No need!
The skin of a Yukon Gold potato is so thin and smooth there's no need for all that pesky peeling.
And, since the Yukon gold holds its shape well during cooking they're the perfect potato for all kinds of wonderful side dish recipes.
Want to learn more about Yukon gold potatoes?
I think you'll find the following YouTube video extra helpful.
Can this hot potato side dish be made in advance and kept in the refrigerator before cooking?
Yes!
Feel free to prepare this dish in advance (before cooking) and keep it (well covered) in the refrigerator for up to 6 hours. Any longer than that and you'll risk the potatoes turning grayish in color due to oxidation.
How to cook this hot potato salad after chilling:
Allow the prepared potatoes to come to room temperature for at least 30 minutes before baking in the oven, or cooking on the grill.
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Please be aware that IF the potatoes are not allowed to come to room temperature before cooking, the cooking time written in this recipe will be off, and your potatoes will require additional time to become hot, and fork-tender.
How to turn the backyard grill into a backyard oven?
So glad you asked.
I use this method (found in my recipe post for Slow Roasted Baby Back Ribs) ALL the time, and it works like a charm!
How long will this hot potato dish keep in the refrigerator after cooking?
Covered well in an air-tight container, this potato side dish will last for 5 - 7 days.
Can this potato side dish be served chilled after it's been cooked?
I don't see why not, although I'm guessing it will taste better served hot.
But since I've never tried it that way, why don't you try it and let me know?
The photo instructions for making hot roasted potato salad for a crowd:
- Preheat oven (or grill) to 375-degrees F
- Wash and quarter (or half, depending on the size of the potato) the unpeeled Yukon gold potatoes.
- Toss them with olive oil and salt and pepper.
- Add them to the baking dish.
- Chop the celery (including some of the leaves), and the onion.
- Add them to the roasting pan along with the potatoes.
- In a medium bowl whisk together the mayonnaise, heavy cream, garlic, Dijon mustard, and dill pickle relish.
- Pour the mayonnaise mixture over the potatoes and stir well to combine.
- Sprinkle grated Parmesan cheese over the potatoes.
- Cover the dish with aluminum foil and cook in a preheated oven, or outdoor grill (on top of bricks), for approximately 45-55 minutes, or until the potatoes are fork-tender.
- To serve, garnish with chopped parsley and enjoy!
Additional recipes featuring baby potato:
Baby Potatoes with Lemon and Thyme are a delicious combination of earthy and bright flavors. These potatoes go pair wonderful well with fish and seafood. They can also be made in an air fryer or oven. Your choice.
Cucumber Shrimp Salad with Potatoes and Dill is a complete meal in one bowl. This is a cool and creamy dish with big, bold, summertime flavors and textures. YUM!!
Roasted Baby Potatoes with Garlic and Herbs can be served as a side dish or as an unique party appetizer with the creamy accompaniment of the mustard and horseradish dipping sauce.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Hot Roasted Potato Salad for a Crowd
Equipment
- kitchen timer optional
- cheese grater optional
Ingredients
- 2 pounds small Yukon gold potatoes halved or quartered
- 1 cup celery chopped into ½" pieces, along with some of the celery leaves, chopped (optional)
- 1 cup red onion chopped into ½" pieces
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup mayonnaise
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese plus additional for topping
- 2 tablespoons minced garlic
- 3 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish
Instructions
- Preheat oven or grill to 375-degrees Fahrenheit (190 degrees Celsius).
- Place the prepared potatoes (halved and quartered) into a 13 x 9 baking dish (disposable works) that has been sprayed with non-stick cooking spray.
- Add the prepared celery, celery leaves (optional), and onion to the dish.
- Drizzle the olive oil over the potatoes and vegetables, and season with salt and pepper. Toss or stir to coat.
- In a medium bowl whisk together the mayonnaise, heavy cream, Parmesan cheese, garlic, mustard, and dill pickle relish.
- Pour the mayonnaise mixture over the potatoes in the dish and stir well to combine.
- Cover the tray with aluminum foil and roast in the preheated oven, or on the outdoor grill on top of bricks for indirect cooking, for 45-50 minutes or until the potatoes are fork-tender.
- Serve with additional grated Parmesan cheese, and chopped parsley if desired.
- Serve hot.
Notes
Nutrition
I sincerely hope you've enjoyed today's easy potato side dish for hot potato salad as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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