Lemon-Garlic Roasted Potato Salad

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Okay, y’all I’m not gonna lie. When this Texas girl goes to a barbecue, I’m really just there for the side dishes!! Yes, you read that right. I’m not a huge meat eater so for me it’s usually about the sides and desserts when I go to a bbq, and I’m always hoping that the pot luck attendees have brought their side dish A-game! I look forward to the classic sides like baked beans, charro beans, macaroni and cheese as well as homestyle potato salads. I honestly I never thought another dish could turn my affection away from a creamy potato salad, but then I discovered roasted potato salads!

This Lemon-Garlic Roasted Potato Salad is a tasty little number I’ve added to my side dish rotation recently, and it was an instant sensation with my meat-atarian husband. It’s dressed with a zesty, homemade lemon-garlic vinaigrette which keeps this recipe light, yet packed with bright flavors.

It has become one of my absolute favorite side dishes to accompany anything from the grill.

Diced, skin-on roasted potatoes are tossed in a flavorful vinaigrette made with lemon and garlic. The roasted potato salad is in a white bowl that rests on a gray and white kitchen towel. The potato salad is ready to serve with a shiny metal serving spoon resting at it's side.

How to make lemon-garlic roasted potato salad

Earthy Yukon gold potatoes are lightly seasoned, roasted until crisp and then tossed with toasted pecans, fresh Italian parsley and a flavorful lemon-garlic vinaigrette. The potatoes can be roasted in the oven, but more often I roast them in the basket of my air fryer so I don’t have to heat up my kitchen.

This roasted potato salad is versatile and it’s a wonderful match for any protein from eggs to seafood to steak! It’s also delicious served warm or chilled so it can be conveniently made ahead to be served at a later time

Golden brown roasted, diced potatoes are tossed in a glimmering, fresh lemon vinaigrette. Bits of toasted, chopped pecans, and fresh herbs are visible throughout this bowl of roasted potato salad.

If you’ve been looking for a way to shake up your barbecue side dish repertoire, a serving bowl full of this no-fuss, lemon-garlic roasted potato salad will definitely perk up your buffet table!

I hope you enjoy the recipe as much as we do! -M

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Lemon-Garlic Roasted Potato Salad

Recipe by Marcelle at A Little Fish in the Kitchen Course: lunch, dinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This flavorful, Lemon-Garlic Roasted Potato Salad is a tasty alternative to traditional, creamy potato salad. We think it’s the perfect side dish for roasted meats, sandwiches or anything hot off the grill.


  • For the lemon-garlic dressing
  • 1/3 cup extra virgin olive oil

  • 2-3 tablespoons lemon juice (to taste)

  • 1 small cloves garlic, finely minced

  • 1/2 – 1 tablespoon Dijon mustard (to taste)

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • For the potato salad
  • 1-1/2 pounds Yukon gold potatoes, cut into 1.5 inch chunks or quarters

  • 2 tablespoons olive oil

  • salt and pepper

  • 1/3 cup toasted pecans, coarsely chopped

  • 2-3 tablespoons fresh Italian parsley, coarsely chopped


  • Make the dressing. Combine the olive oil, lemon juice, garlic, mustard, salt and pepper in a mason jar and stir. Secure the lid and ring onto the jar and shake dressing to mix thoroughly. Set dressing aside and allow it to sit for at least 30 minutes before using.
  • Place cut potatoes in a large mixing bowl and coat with 2 tablespoons of olive oil. Lightly season them salt and pepper.
  • Spray the basket of an air fryer with non-stick cooking spray. Transfer the prepared potatoes to the basket, just covering the bottom of the basket with potato pieces. Don’t overcrowd the basket. (**For instructions on how to roast these potatoes in the oven, please see notes or watch the full recipe video below).
  • Roast potatoes in the air fryer at 390° for 10 minutes or until the potatoes are golden brown and look done. Be sure to stop and shake or stir the potatoes at the 5 minutes cooking mark to ensure even cooking and color. Depending on the size of your air fryer, you may have to roast the potatoes in two or more batches.
  • Return roasted potatoes to the large mixing bowl. Toss with the toasted pecan pieces, herbs and the lemon-garlic dressing.
  • This potato salad is tasty served warm or chilled, however we really love it when it’s slightly warmed. Enjoy!

Recipe Video


  • Recipe from A Little Fish in the Kitchen www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

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  1. This is perfect for a backyard party! Without the mayonnaise, there’s no need to worry about the temperature. I bet this even tastes delicious served warm, too!

  2. I love the mustard in the lemon and garlic dressing- sound delicious.

  3. Love this (well, except for the garlic!) — a perfect potato salad!

  4. I’m always looking for new potato salad recipes and this one sounds so good!

  5. Roasting the potatoes is a great idea! Adding pecans sounds so good!

  6. What a terrific potato salad! Loads of potato flavor, with just enough dressing to add a bit of pop to the dish. Good stuff — thanks.

  7. Love that this is a non mayo based potato salad and the pecans are a brilliant added touch!

  8. Love all the flavors in this. I think this may actually get me to start making my own potato salad!

  9. All of the flavors in the salad sound so good! Love the pecans!

  10. Oh my goodness, your potato salad sounds yummy! I am so intrigued with the roasted potato, and I am looking forward to giving it a try soon!

  11. This sounds like the perfect side to whatever is on the grill.

  12. I don’t know what I love more about this recipe, the roasted potatoes or that dressing!

  13. That’s the kind of side dish I would really enjoy too! Lemon garlic dressing sounds really great and I love the add of pecans here too.

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