You can substitute any kind of potatoes in place of the baby gold/reds. I like to use baby gold or baby red potatoes because they are nearly bite-size already which means all you’ve gotta do is slice each one in half. I also really like their creamy texture. However, you can use pretty much any potato for this recipe, you’ll just have to adjust the roasting time. Other potatoes that would work well in this recipe include Russet, Yukon gold, sweet potatoes, and fingerling potatoes.

If you choose to use another kind of potato, just be sure that you cut the potatoes into uniform, bite-size pieces. This will ensure that they all roast evenly. I’d start with the same recommended cooking time of 12-15 minutes and then check on them every couple minutes until they are fork-tender.

Don’t roast the potatoes too long. Start checking the potatoes after 12 minutes and check to see if they are fork-tender. Once you can easily pierce them with a fork, they are cooked through. Then broil on high and give them a flip so they get nice and crispy on all sides.

Try adding horseradish sauce in place of the Dijon mustard for a different dressing option. I’d start with just a half tablespoon of horseradish sauce in place of the Dijon and give it a taste before you add more. If you’re using prepared horseradish, I’d start with just a couple teaspoons and taste after mixing it in.

Hard-boiled eggs would be DELISH in this roasted potato salad. Eggs would be another way to add more of that classic potato salad flavor in – and a great way to add more texture. Also, who doesn’t love a diced up hard-boiled egg?!

This roasted potato salad can be served warm, cold, or at room temp. It tastes great right from the oven but tastes just as good when it cools. You can make it up to three days in advance and store it in your fridge until you’re ready to serve. If you’ll be enjoying it at a later date, I’d recommend drizzling it with just half the dressing initially and then adding the rest right before serving.