This French Onion Roasted Potato Salad is a flavorful spin on my popular (and best-ever!) roasted potato salad. (Just wait until you taste how roasting the potatoes elevates every bite!) This version is packed with rich, roasted flavor from golden potatoes and thick-cut onions, oven-roasted until crisp. It’s perfect for summer side dishes, casual gatherings, and any family dinners. If you love roasted potato salads as much as I do, be sure to check out my Dill Pickle Roasted Potato Salad next; it is loaded with big pickle flavor!
Ingredients & Substitutions
- Potatoes: I used red potatoes and left the skins on. Their waxy texture helps them retain their shape after roasting, making them ideal for potato salad. Yukon Gold potatoes are another great option if you prefer a slightly creamier texture.
- Onions: I roasted onions right alongside the potatoes. As they roast, the onions caramelize around the edges and add incredible sweet, savory flavor to the salad. Cutting them into larger pieces helps them hold their texture without burning. Yellow onions are my go-to, but red or white onions work great, too; just cut them into big chunks so they roast evenly.
- Potato & Onion Seasonings: For roasting the potatoes and onions, I kept the seasonings simple, but flavorful! All you need is extra virgin olive oil, Lawry’s seasoned salt, and black pepper. The seasoned salt gives it a little extra something without overpowering the dish.
- Dressing: This easy potato salad dressing made with mayonnaise and sour cream is creamy, tangy, and perfectly balanced with a hint of paprika and black pepper. It’s made without mustard or vinegar, so the rich roasted flavor of the potatoes and onions really shines through.
Why You’ll Love This French Onion Roasted Potato Salad
This roasted potato salad is packed with rich, caramelized flavors thanks to onions roasted alongside golden potatoes. It’s creamy without mustard or eggs, making it a refreshing twist on classic potato salad. Perfectly seasoned and easy to make, it’s an ideal summer side dish that’s sure to be a hit at any casual gathering or cookout.
Tips for Perfectly Roasted Potatoes and Onions
Once I made my original (and best!) roasted potato salad, I have made many more variations like my Jalapeño Popper Roasted Potato Salad and Street Corn Roasted Potato Salad, just to name a couple. So, it is all about perfectly roasted potatoes! Here are some tips for perfectly roasted potatoes (and onions, in this case) every time:
- Cut potatoes and onions into even-sized chunks so they cook evenly.
- Use a waxy potato, like red or Yukon Gold, to help them hold their shape.
- Toss everything well with olive oil and seasoning to ensure crispiness and flavor.
- Spread them in a single layer on the baking sheet. (Crowding leads to steaming, not roasting.)
- Flip halfway through roasting for even browning on all sides.
- Roast at a high temperature (I roast them at 425°F) for that perfect golden, crispy edge.
- Keep the onion chunks large so they caramelize without burning.
How to Serve Roasted Potato Salad: Warm or Cold
This roasted potato salad tastes great warm, right after you mix it. Or, you can also eat it cold, and it’s still really good. If you take it outside for a party or picnic, keep it cold by putting the bowl on ice or using ice packs in a cooler. Make sure the salad doesn’t sit out at room temperature for more than two hours to keep it safe. Whether you serve it warm or cold, this potato salad is perfect for any time!
Can I Make This French Onion Roasted Potato Salad Ahead of Time?
Yes! I think this potato salad actually tastes even better when made a few hours, or even a day, ahead. After roasting the potatoes and onions, let them cool completely before tossing with the dressing. Then cover and refrigerate until ready to serve. Making it ahead allows the flavors to develop beautifully, making it a perfect make-ahead summer side dish for picnics, barbecues, or potlucks. I do prefer to serve this dish at room temperature.
How To Store French Onion Roasted Potato Salad
Store any leftovers in an airtight container in the refrigerator. The roasted potato salad will keep well for up to 3 to 4 days. For the best flavor and texture, give it a gentle stir before serving again. This salad is delicious served cold or at room temperature, so you can enjoy it straight from the refrigerator or let it sit out for a bit before serving.
French Onion Roasted Potato Salad
Ingredients
Potatoes
- 3 pounds red potatoes, cut into small cubes
- 2 large yellow onions, chopped into large chunks (about 1-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Lawry’s seasoned salt
- 2 teaspoons black pepper
Dressing
- ½ cup (115 g) sour cream
- ¼ cup (58 g) mayonnaise
- ¼ teaspoon paprika
- ¼ teaspoon black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- In a large bowl, toss the cubed potatoes and chopped onions with olive oil, seasoned salt, and pepper until evenly coated.
- Spread the potatoes and onions in a single layer on the prepared pan. Roast for 60 to 75 minutes, flipping halfway through, until golden brown and crisp on the edges.
- Let the potatoes and onions cool for 15 minutes.
- While the potatoes and onions are cooling, make the dressing. In a medium bowl, whisk together sour cream, mayonnaise, paprika, and pepper until smooth and well combined.
- In a large bowl, combine the roasted potatoes and onions. Pour the dressing over the top and gently fold until everything is well coated.
- Garnish with chopped fresh chives before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love this potato salad! The crispy, roasted potatoes are perfect with the creamy dressing. And, I love the onions in there, too.
Elizabeth
This salad definitely gives off a French onion vibe, and I liked to taste the onions in there. But, I would use just a little less dressing in my salad.
Stephanie
This potato salad is really good! I liked the potatoes because they were crispy, not mushy. And, the onions had a bit of sweetness I liked.
Bella
I like this, especially because it is made without mustard. It's a delicious take on a regular potato salad; roasting the potatoes makes a huge difference.
