With fresh flavors and a bright herb vinaigrette, this roasted potato salad with egg is perfect for summertime cookouts and is ready in 40 minutes or less.

roasted potato salad with soft boiled eggs, arugula, and scallionsThis post is sponsored by the Egg Nutrition Center. Thanks for supporting the brands and organizations that make TFD possible. As always, opinions are my own!

It’s officially summer cookout season and while this season’s BBQs may look a little different, i.e. six feet apart, you can be sure that the food will look the same and taste just as good.

I’m a huge fan of potato salads and pasta salads in the summertime. They’re cool, refreshing, satiating, and pair perfectly with grilled proteins.

And while I don’t discriminate when it comes to potato salad (except for maybe the ones with big chunks of celery in them), I know that the classic mayonnaise-based salad has been done before.

And something tells me maybe you want to switch it up this summer and try something new. Enter the roasted potato salad with herb vinaigrette.

Instead of a mayo-based dressing, it’s tossed with an herb-laden vinaigrette, making it taste even more light and refreshing for a hot summer day.

And the potatoes are roasted instead of boiled so they’re nice and crispy and have that nutty roasted flavor to them.

The egg adds in a nice protein punch and some extra flavor from the soft jammy yolks.

You in?! Let’s make this nourishing summer side dish!

Ingredients You’ll Need

eggs, olive oil, red wine vinegar, potatoes, dill, dijon mustard, parsley, and arugula spread out on a counter

Notes on Ingredients

Potatoes: I used new potatoes, aka baby potatoes. These potatoes are perfect roasted and you don’t need to worry about peeling them. Their small size helps them get super crispy in the oven. I tested this with both red and yellow baby potatoes and both are delicious.

Arugula: I liked adding some greens to this dish for a pop of color and nutrition. The bitter strands of arugula mixed nicely into the salad but you could use any type of leafy green on hand or leave the greens out altogether!

Scallions: these are optional as a garnish – they’ll add a mild onion-like flavor and another pop of green but the recipe is just as delicious (and green!) without. 

Herbs: I like the combination of dill and parsley for the herb vinaigrette because they pair nicely together and complement the potatoes well. You could also use other fresh herbs such as rosemary, thyme, and oregano. I prefer fresh herbs here since it makes the recipe taste fresh and summery but you could use dried herbs instead (just be sure to adjust measurements – one tablespoon of fresh is equivalent to one teaspoon dried).

How to Make Roasted Potato Salad

This side dish is super easy to make. Spread out halved or quartered potatoes on a couple baking sheets so the potatoes have room between them to get crispy. Drizzle with some EVOO, sprinkle with salt and pepper. Roast for 30-40 minutes. Easy peasy.

While the potatoes are roasting, whip up your herb dressing that only calls for 5 ingredients.

Boil some water for your jammy soft-boiled eggs! Let the eggs cook for about 6-7 minutes before transferring to an ice bath, peeling, and quartering for the salad.

Toss everything together with some arugula and voila!Expert Tip

The secret to delicious crispy potatoes is plenty of olive oil, salt and pepper and to evenly space out potatoes on the baking sheet so that there’s plenty of space in between. And flipping them a couple times during roasting helps too!

roasted potato salad with soft boiled eggs, arugula, and scallionsPotato Salad FAQs

What is a jammy egg?

It’s somewhere between a soft and medium-boiled egg. The texture of the yolk should be spoonable and sticky, kind of like jam, hence the name. The yolk isn’t as runny as a soft-boiled egg but it’s also not set like a hard-boiled egg. It. Is. Perfection.

Can I use hardboiled eggs instead?

Of course! I know soft yolks are not some people’s jam so you do you! You can use hard-boiled or soft-boiled eggs in this recipe. I personally like somewhere in-between because you still get the taste of the soft yolk without it running everywhere.

Why do you include eggs in this recipe?

I love a potato salad with egg in it because it adds a flavor boost and different texture into the mix. Plus, eggs are a naturally nutrient rich choice! A large egg is an excellent source of Vitamin B12, biotin, iodine, selenium, and choline, and a good source of riboflavin, pantothenic acid, and protein. But be sure to use the yolk though because nearly all of the vitamins and minerals are located within the egg yolk!

soft boiled eggs, arugula, and scallions mixed with roasted potatoes

I heard that eggs are good for brain health – is that true?

Yes! Eggs are among the few foods that have choline and lutein, nutrients that are important for brain development and health.

Choline is essential for early brain development during pregnancy and infancy. However,

About 90-95% of pregnant women don’t get enough of this essential nutrient.

The good news is two large eggs supply more than half of the recommended intake for pregnant women and can help them meet their needs.

Lutein has been associated with eye health for quite some time; however, emerging research shows it may also play a role in cognition, too. Similar to how lutein accumulates in the eye, it’s also present in the brain and has been positively associated with cognitive function in older adults and academic performance in children.

For more summertime side dishes, check out my recipes below:

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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roasted potato salad with egg, arugula, and scallions

Roasted Potato Salad with Egg and Herb Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


With fresh flavors and a bright herb vinaigrette, this roasted potato salad with egg is perfect for summertime cookouts and is ready in 40 minutes or less.



For the potato salad:

  • 1.5 lbs new potatoes, halved or quartered (about 1-inch pieces)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 large to extra-large eggs
  • 1 cup arugula
  • Optional: sliced scallions, for garnish

For the herb vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


For the potato salad:

  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, add potatoes, olive oil, salt and pepper and toss to coat.
  3. Pour potatoes onto baking sheets and spread potatoes out evenly so there is space in-between.
  4. Roast potatoes until browned and crispy, about 30-40 minutes, flipping them over twice during baking.
  5. While the potatoes are roasting, fill a medium pot with water, and bring to a boil.
  6. Turn heat down to low or medium-low and gently add eggs to pot. Let eggs cook at a low boil for 6 ½ minutes. Remove eggs from pot and place them into an ice bath.
  7. Once eggs are cool, remove them from ice bath, peel them, and slice into quarters.
  8. In a large bowl, add roasted potatoes, arugula and eggs. Add vinaigrette and toss to evenly coat.
  9. Optional: garnish with sliced scallions
  10. Salad is best served warm or at room temperature.

For the herb vinaigrette:

  1. In a small bowl, whisk together vinegar, mustard, dill, parsley, salt and pepper. While whisking, slowly add olive oil.
  2. Toss with potato salad.


  1. To avoid dirtying a mixing bowl, add potatoes to baking sheets, drizzle with olive oil, season with salt and pepper, and use your hands to coat potatoes and spread out on sheets.
  2. The secret to delicious crispy potatoes is plenty of olive oil, salt and pepper and to evenly space out potatoes on the baking sheet so that there’s plenty of space in between. And flipping them a couple times during roasting helps too!
  3. This recipe makes jammy eggs that are in-between soft and medium boiled but you can make hard-boiled or soft-boiled eggs for this recipe.
  4. Submerging the eggs in an ice water bath after boiling helps to stop the cooking process and makes them easier to peel later.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Side dish
  • Method: Roasting
  • Cuisine: American

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  1. Deb (Lydon) Serravallo

    Kara is your maiden name Lydon or is that your married name. I am always looking for lost relatives or finding out the origin of my family’s last name. I don’t think there are to many Lydons. Thank you. Deb

  2. Always looking for new ways to enjoy eggs. Thanks for sharing this recipe

  3. Yum this looks delicious! I love a good crispy potato!