If you’re looking to shake up your usual potato salad, this one is for you. It’s warm, tangy, herby, and just the right amount of spicy. The potatoes are roasted until golden and crispy, then tossed in a fresh salsa verde that soaks into every crevice. It’s bold, zippy, and nothing like the mayo-heavy salads you’re used to.
🌿 Why I Love This Recipe
This salad came from a random fridge moment when I had leftover salsa verde and a bag of baby potatoes. I threw them together, and the results were wildly good. The brightness of the salsa with the roasted edges of the potatoes is just magic.
- Bright and bold flavor
- No mayo—light but satisfying
- Great warm or cold
- Feels fancy, but it’s super simple
- Works year-round—backyard BBQs or cozy dinners
🍽 Servings + Time
- Serves: 4–6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
📊 Macros (Per Serving – Approx.)
- Calories: 220
- Carbs: 30g
- Protein: 3g
- Fat: 10g
- Fiber: 4g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
Roasting potatoes draws out moisture and caramelizes the natural starches, giving you crispy edges and tender insides. The acids in salsa verde (like lime and vinegar) cut through that richness, while the herbs bring in freshness. It’s all about balancing fat, acid, and texture.
🛒 What You’ll Need
- 2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Optional: diced red onion or pickled jalapeños for topping
👨🍳 How to Make Salsa Verde Roasted Potato Salad
Step 1: Toss the Potatoes
Toss the halved baby potatoes with olive oil, salt, and pepper in a mixing bowl until evenly coated.
Step 2: Roast Until Crispy
Spread the potatoes on a baking sheet in a single layer. Roast at 425°F for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges.
Step 3: Mix with Salsa Verde
Transfer the hot roasted potatoes to a large bowl. Add salsa verde and lime juice. Toss gently to coat.
Step 4: Add Herbs and Serve
Add chopped cilantro and toss again. Serve warm or chilled, topped with optional diced red onion or pickled jalapeños.
🥗 What to Serve With
- Grilled chicken or steak
- Tacos or burritos
- Roasted veggies
- Black bean salad
- BBQ pulled pork
📅 Meal Plan Ideas
- Add to a taco night spread
- Use as a lunch side dish
- Toss leftovers into a grain bowl
- Serve with fried eggs for brunch
- Pack into a picnic with cold sandwiches
❌ Common Mistakes
- Overcrowding the pan – roast in a single layer or they’ll steam
- Undersalting the potatoes – season both before and after roasting if needed
- Using cold salsa verde – warm it slightly or toss while potatoes are still hot
- Not flipping halfway – you’ll miss that even golden roast
❓ FAQ
Can I use store-bought salsa verde?
Absolutely! Just make sure it’s a good one—bright and herby.
Can I make it ahead?
Yes, it’s great cold or at room temp.
Is it spicy?
Depends on your salsa verde. Add jalapeños if you want more heat.
Can I add protein?
Totally. Toss in grilled chicken, shrimp, or black beans.
How long does it keep?
About 3–4 days in the fridge, tightly covered.
💬 Final Thoughts
This salsa verde roasted potato salad brings the flavor. It’s tangy, herby, a little spicy, and totally addictive. If you’re tired of the same old potato salads, save this one and let me know how it went—I bet it’ll be on repeat at your place too.