4.9 from 42 votes
Easy Roasted Potato Salad with Garlic Dill Dressing
A vibrant twist on traditional potato salad—featuring roasted gold and sweet potatoes coated in a bright, garlicky herb dressing. Ideal for picnics, cookouts, or any time you want something simple and flavorful. Only seven ingredients needed.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 5 (Servings)
Calories: 275 kcal
Course:
Side Dish
Cuisine:
Vegan
Ingredients
ROASTED POTATOES
- 2 ½ lbs potatoes (we like half Yukon gold and half sweet potatoes)
- 2 Tbsp avocado oil (or olive oil)
- 1/2 tsp each sea salt and black pepper
GARLIC DILL SAUCE
- 1/3 cup hummus (or store-bought)
- 1-2 Tbsp lemon juice
- 1 tsp dried dill (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed)
- 3 cloves garlic (minced)
- 3 Tbsp water (as needed to thin)
- 1 pinch sea salt (optional)
Instructions
- Warm the oven to 400°F (204°C) and cover a baking tray with parchment. If you're preparing a bigger batch, set up extra trays as needed.
- Slice the potatoes into bite-sized chunks (no need to peel), then spread them out on the lined tray. Add a drizzle of avocado oil and season with salt and pepper. Use your hands to mix well so every piece is coated evenly.
- Slide the potatoes into the hot oven and roast for 30–40 minutes, or until they’re tender and nicely browned.
- While the potatoes are cooking, prepare the garlic-dill dressing. In a large mixing bowl (big enough to toss the potatoes later), combine the hummus, lemon juice, dill, and garlic. Whisk until smooth, then add a splash of water at a time until the sauce is pourable but still thick.
- Taste and adjust as needed — add more garlic for extra punch, more lemon for brightness, or more dill for a stronger herbal note. If your hummus is on the mild side, a small pinch of salt can help bring everything together.
- Take the potatoes out of the oven and let them rest for 5–10 minutes. When they’ve cooled a bit, transfer them to the bowl with the garlic-dill sauce and gently fold to coat. Add a sprinkle of fresh dill (or any herbs you like) if desired. Serve warm, at room temperature, or chilled — whatever you prefer!
- Keep any leftovers sealed in the refrigerator for up to 3 days. This dish doesn’t freeze well.
Cup of Yum
Notes
Nutrition details are approximate, based on using the smaller amount of lemon juice and excluding any optional add-ins.
Nutrition Information
Serving
1serving
Calories
275
(14%)
Carbohydrates
51.3g
(17%)
Protein
5.6g
(11%)
Fat
7.2g
(11%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
4.3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
367mg
(15%)
Potassium
954mg
(27%)
Fiber
6.1g
(24%)
Sugar
8.3g
(17%)
Vitamin A
15918IU
(318%)
Vitamin C
58.1mg
(65%)
Calcium
76.3mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5(Servings)
Amount Per Serving
Calories 275
% Daily Value*
| Serving | 1serving | |
| Calories | 275 | 14% |
| Carbohydrates | 51.3g | 17% |
| Protein | 5.6g | 11% |
| Fat | 7.2g | 11% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 4.3g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 367mg | 15% |
| Potassium | 954mg | 20% |
| Fiber | 6.1g | 24% |
| Sugar | 8.3g | 17% |
| Vitamin A | 15918IU | 318% |
| Vitamin C | 58.1mg | 65% |
| Calcium | 76.3mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.