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Close up of roasted potatoes and fresh herbs

Warm Hungarian Potato Salad

  • Author: Mikyla
  • Prep Time: 12
  • Cook Time: 35
  • Total Time: 42 minutes
  • Yield: 6 1x
  • Category: Side dishes
  • Method: baking
  • Cuisine: American
  • Diet: Vegan


This mayo-free roasted baby red potato salad is tossed in a zesty vinaigrette and garnished with fresh herbs!



Roasted Potatoes:

  • 4 lbs. Baby red potatoes
  • 1/4 tsp. Smoked paprika
  • 1 tsp. Salt
  • 2 tbsp. Olive oil
  • 1/4 tsp. Cayenne pepper


  • 3 Tbsp. Sliced grape tomatoes
  • 2 Tbsp. Fresh dill
  • 3/4 cup. Sliced onion


  • 1/4 c. olive oil
  • 2 Tbsp. Stone-ground mustard
  • 2 Garlic cloves minced
  • 1 tsp. Smoked paprika
  • 1/4 tsp. Apple cider vinegar
  • 1 tsp. Maple syrup
  • Pepper to taste




Roasted Potatoes:

  1. Clean potatoes and slice them in half
  2. Preheat the oven to 450 degrees
  3. Place the potatoes on a baking sheet and drizzle olive oil over them, stir until all the potatoes are coated. Sprinkle with salt, cayenne, and smoked paprika.
  4. Bake the potatoes until golden brown about 30-40 minutes.
  5. While the potatoes are baking, begin making the vinegarette.
  6. Mince garlic and chop the onion into small pieces. In a large bowl combine olive oil, garlic, onion, smoked paprika, apple cider vinegar, maple, and pepper.
  7. Slice the grape tomatoes and fresh dill.
  8. Remove the potatoes from the oven and allow to cool for 3 minutes. Then add them to the bowl of vinegarette and toss.
  9. Add in capers, fresh dill, and grape tomatoes.
  10. Serve warm and enjoy!


I used baby red potatoes, but you may use any potato you prefer. However larger potatoes will need to bake longer!


  • Serving Size: 1 cup
  • Calories: 180

Keywords: roasted potato, potato salad, warm salad, mayo-free recipes, vinaigrette, potato, healthy recipes