Roasted Sheet Pan Potato Salad Recipe (2024)

I wonder why the recipe calls for putting the potatoes in the sheet pan and THEN mixing them up with the oil! MUCH easier and more effective to put the potatoes in a bowl, add the oil, toss to coat evenly and then spread on the sheet pan. And the recipe calls for a bowl in the next step. Surely one can use the same bowl for both.

This was easy and delicious! I followed the recipe as written, except for the fact that I doubled the potatoes because I had a 3# bag of Yukon Golds and a hungry crew to feed (so I also doubled the dressing); I also added a can of chickpeas (rinsed & drained) to the bowl with the asparagus and leeks, because who doesn't love crispy chickpeas? I let it all roast for an extra 10 minutes because we like our roasted asparagus well done. The mint was a welcome flavor addition to the yummy dressing.

It may not be German potato salad, but after 6 years in Berlin, I can attest this is a very German-inspired, hearty but fresh spring dish. New potatoes, asparagus, leeks and mint are German obsessions in the spring. Next time I’ll cut the honey and not use balsamic, made the dressing too thick and sweet.

Used Yukon gold wedges and reg. Onions. Subbed cider vinegar and used less overall. No mint. Surprisingly delicious!

This is a perfect recipe for when you don’t have time to or don’t want to prep everything before you start cooking. There’s plenty of time to prep everything for the next step between each step. I didn’t have mint and subbed parsley. Cooked with a site of broccoli which I put in the oven while I stirred potatoes and added the asparagus. Perfect timing all around.

This was so good for how simple it was! I didn't have sherry vinegar, but looked up that rice vinegar made a good substitute. It worked out really well and I would recommend for others. I highly recommend this as an easy weeknight side dish.

Just wondering if it can be made in advance and served at room temperature?

I made it as written - not sure what type of 4 eaters it would feed - we had 3 people having it as a side dish and it would have fed at least 10. There was too much oil - even though I cut it down in the dressing and tossing the potatoes and veggies and it didn't get crispy. Not a great winner here.

I agree with Kay: toss the potatoes, oil, salt, & pepper in the same bowl you’ll use for the asparagus, leeks, oil, & paprika. Neater, and better coverage of the potatoes. Made this recipe yesterday (doubled) for a cookout and it was DELICIOUS! Definitely a keeper!

Yes! Great.

I made this for company that included a friend on a FODMAP diet. Therefore, I needed to eliminate the leeks, honey, scallions. I substituted maple syrup for the honey. We didn’t have any fresh mint due to a recent freeze, and substituted fresh oregano. Came out great!

This is a great recipe because it is easy to adapt to different veg - the different timings of the veg mean everything comes out perfectly cooked. I love the “salad dressing” idea, it adds flavor and freshness. Suspect again could vary this. I think the salad dressing quantity can be reduced by a lot. I generally prefer fresher, lighter, dressing and given this already has olive oil I used a quarter of the recipe and it was still fantastic. A new “go to” way of eating more veg!

This was great with salmon. Didn't have mint, so used dill. And yes, I reused the same bowl.

My favorite recipe ever!!! A crowd favorite. So delicious exactly as is.

Not every sheet-pan recipes is a delight. This one wasn't.Too much fuss and cleanup for a recipe that does NOT come anywhere close to what I'm used to as "German" potato salad.

I substituted fresh dill for the mint and loved the result. Otherwise, followed all steps, reused bowls as others noted and cooked it all a bit longer to brown the potatoes more. This is a great potato salad recipe!

Really good with sweet potatoes

So good! Next time I might go a little easy on the shallots in the dressing but otherwise loved the flavor combination here.

This was a delightful surprise. It was much easier than any other potato salad I've tried, and I may be a convert away from the traditional mayo-based versions (although they're still tasty).

I’ve been making this on Sundays to take for lunch the days I’m in the office. Favorite variation so far is subbing scallion whites for the leek and greens for the shallot (it’s what I usually have on hand) only using 1 tbsp oil in the dressing/increasing vinegar (usually rice vinegar), and packing it on shredded butter lettuce with those Trader Joe’s precooked beets and grape tomatoes, then topped with a soft boiled-to-jammy egg and a little cambozola cheese.

This a really quick and easy recipe. I made it per the recipe except I didn’t have any mint so I omitted that. Delicious!

This got compliments all around -- for days afterward -- at a BBQ I brought it to. As others noted, toss the potatoes in the bowl you'll use for the other vegetables. (And since I doubled the recipe, I roasted the asparagus as a separate step to be sure it didn't get overcooked). I added more mint, to taste. Leftovers of course were great for days afterward, warmed a bit.

Loved this! Made it for a family get together and it was a hit! Roasted the potatoes for a few more minutes than the recipe called for before adding the asparagus (left out the leeks and it was perfect). Will absolutely make again!

Made it once and it was delicious. Doubled the recipe for a party and it didn't work. No idea why. Make sure the leeks are chopped finely.

I made this, and I think it’s a good concept. Definitely limit the amount of oil on the veggies and in the dressing - you don’t want to taste the oil above the other ingredients. To brighten up the dressing, next time I might add a bit of lemon or even orange juice. And if you don’t mind making it non-veg, bacon would be a great addition.