Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad is the ultimate side dish with crispy edges, fresh herbs, and a tangy mustard dressing. After making this many times, I’ve discovered the trick to preventing watery potato salad. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Creamy Cucumber Salad Recipe for Quick Summer Sides and Easy Southern Peas and Dumplings Recipe for Dinner.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy edges for texture
- Tangy mustard dressing
- Fresh herbs for flavor
- Better than takeout
- Easy to make
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
- Salt and pepper, to taste
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- Optional: Crumbled bacon
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Baby potatoes: Red or Yukon Gold potatoes work best.
đź›’ Tools & Equipment I Recommend
- Instant-read thermometer — Ensures perfectly cooked potatoes every time. → See on Amazon
- Good quality olive oil — Improves the flavor of the roasted potatoes. → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Make dressing: Whisk together mustard, vinegar, honey, salt, and pepper.
- Toss salad: In a large bowl, combine roasted potatoes, dressing, and fresh herbs. Toss to coat.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Common mistake and fix: Avoid overcooking the potatoes to prevent them from becoming watery. Use an instant-read thermometer to check for doneness.
- Time-saving tip: Prepare the dressing while the potatoes are roasting to save time.
- Flavor boost: Add a pinch of smoked paprika to the dressing for an extra layer of flavor.
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. Toss with dressing just before serving.
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. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the honey and use maple syrup instead.
- Best substitution: Substitute apple cider vinegar with white wine vinegar if needed.
- Make-ahead: Potatoes can be roasted up to 2 hours ahead. Toss with dressing just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your potato salad is watery, drain the potatoes before tossing with the dressing.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. → 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
- Salt and pepper, to taste
Seasonings
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
Optional Toppings
- Crumbled bacon
- Shredded cheese
Instructions
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Make dressing: Whisk together mustard, vinegar, honey, salt, and pepper.
- Toss salad: In a large bowl, combine roasted potatoes, dressing, and fresh herbs. Toss to coat.
Notes
- Chef tip: For a vegan version, omit the honey and use maple syrup instead.
- Best substitution: Substitute apple cider vinegar with white wine vinegar if needed.
- Make-ahead: Potatoes can be roasted up to 2 hours ahead. Toss with dressing just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your potato salad is watery, drain the potatoes before tossing with the dressing.
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.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be roasted up to 2 hours ahead. Toss with dressing just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 10g
- Carbs: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 500mg
- 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
Overcooking the potatoes or not draining them before tossing with the dressing can cause watery potato salad. To fix, drain the potatoes and blot them dry with a paper towel.
Yes, potatoes can be roasted up to 2 hours ahead. Toss with dressing just before serving.
White wine vinegar can be used as a substitute.
Store leftovers in an airtight container in the fridge for up to 3 days.
No, this dish is not suitable for freezing.
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!
