Roasted Potato Salad with Egg

Roasted Potato Salad with Egg

40m total time

5M prep time
14 ingredients
6 servings
1 Star2 Stars3 Stars4 Stars5 Stars

Need a potato salad recipe that’s perfect for summer cookouts? You have to try this Roasted Potato Salad with a fresh Herb Vinaigrette. It’s topped with perfectly jammy eggs for an extra layer of nutrition and flavor.


This recipe was developed for the Egg Nutrition Center by Kara Lydon, RDN

Kara Lydon, RDN

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.