Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy roasted potato salad is the perfect side dish for any meal. After making this many times, I’ve discovered the trick to getting crispy edges every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Herb White Bean Dip Recipe for Quick Snacks and Refreshing Keto Hibiscus Lime Sparkling Water Recipe.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy edges for added texture
- Tangy mustard dressing complements any main dish
- Ready in just 30 minutes
- Perfect for cookouts, BBQs, or weeknight meals
What You'll Need for Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: Crumbled bacon
- Optional: Sliced green onions
- Optional: Shredded cheddar cheese
📝 Ingredient Notes
- Baby potatoes: Use small to medium-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Quickly chops herbs and vegetables for easy prep. → See on Amazon
- OXO Good Grips Potato Peeler — Effortlessly peels potatoes with its comfortable, non-slip handle. → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Prepare potatoes: Scrub potatoes clean, cut into bite-sized pieces, and toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast at 425°F (220°C) for 20-25 minutes or until crispy and golden.
- Make dressing: Whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper. Gradually add olive oil while whisking to combine.
- Toss and serve: Transfer roasted potatoes to a large bowl. Add dressing and toss to coat. Gently fold in chives and parsley. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Tip: For extra crispy edges, flip potatoes halfway through cooking.
- Common mistake and fix: Avoid overcooking potatoes to prevent them from becoming dry. Check for doneness at the 20-minute mark.
- Tip: For a lighter version, use Greek yogurt instead of olive oil in the dressing.
- Tip: Make ahead and store in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Storing & Reheating Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be roasted up to 2 hours ahead. Dressing can be made up to 1 day ahead.
Freezing Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Note that this may cause potatoes to lose their crispiness.
Recipe Notes
- Chef tip: For a variation, try adding roasted sweet potatoes to the mix.
- Best substitution: Substitute Dijon mustard with whole grain mustard for a different flavor profile.
- Make-ahead: Potatoes can be roasted and dressed ahead of time. Store in the fridge and reheat in the oven to maintain crispiness.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or cooking time. Be careful not to burn them.
Want to level up this recipe?
Cuisinart MultiClad Pro Stainless 12-Inch Skillet — Evenly cooks potatoes with its durable stainless steel construction and heat-resistant handle. → Check price on Amazon
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Seasonings
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Optional Toppings
- Crumbled bacon
- Sliced green onions
- Shredded cheddar cheese
Instructions
- Prepare potatoes: Scrub potatoes clean, cut into bite-sized pieces, and toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast at 425°F (220°C) for 20-25 minutes or until crispy and golden.
- Make dressing: Whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper. Gradually add olive oil while whisking to combine.
- Toss and serve: Transfer roasted potatoes to a large bowl. Add dressing and toss to coat. Gently fold in chives and parsley. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Notes
- Chef tip: For a variation, try adding roasted sweet potatoes to the mix.
- Best substitution: Substitute Dijon mustard with whole grain mustard for a different flavor profile.
- Make-ahead: Potatoes can be roasted and dressed ahead of time. Store in the fridge and reheat in the oven to maintain crispiness.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or cooking time. Be careful not to burn them.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Note that this may cause potatoes to lose their crispiness.
- Make ahead: Potatoes can be roasted up to 2 hours ahead. Dressing can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing FAQs
Yes, you can make the potatoes and dressing ahead of time. Store separately in the fridge and combine when ready to serve. Reheat potatoes in the oven to maintain crispiness.
Overcooking can cause potatoes to become dry. Check for doneness at the 20-minute mark and adjust cooking time as needed.
No, freezing is not recommended as it can cause potatoes to become watery and lose their texture.
Yes, cook potatoes at 400°F (200°C) for 15-20 minutes or until crispy and golden. Toss halfway through cooking for even results.
Whole grain mustard or honey mustard can be used as a substitute for Dijon mustard.
A Warm Final Note
I can’t wait for you to try Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
