clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Keywords: roasted potato salad, potato salad with egg, herb potato salad, no mayo potato salad, potato salad with herb vinaigrette