Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad is the ultimate summer side dish. After making it dozens of times, I’ve discovered the secret to crispy edges and a tangy mustard dressing that beats store-bought every time. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chimichurri Sauce Recipe and Easy Pumpkin Roll Recipe.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy edges for added texture
- Tangy mustard dressing that's better than mayo
- Easy to make ahead for cookouts and holidays
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
- 3 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Optional: Bacon, cooked and crumbled
- Optional: Green onions, sliced
- Optional: Cheddar cheese, shredded
đź“ť Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping potatoes and herbs → See on Amazon
- Baking sheet — Ensures even roasting and crispy edges → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Prepare potatoes: Cut potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast potatoes: Roast at 425°F (220°C) for 25-30 minutes or until crispy and golden.
- Make dressing: Whisk together garlic, chives, parsley, mustard, vinegar, and honey.
- Toss and serve: Toss potatoes with dressing. Add optional toppings. Serve warm or at room temperature.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Common mistake and fix: Don't overcrowd the baking sheet to ensure crispy edges. If potatoes are too soft, roast for a few more minutes.
- Time-saving tip: Make ahead and reheat in the oven to maintain crispiness.
- Flavor boost: Add a sprinkle of smoked paprika or garlic powder for extra 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 for up to 5 days. Make-ahead tip: Make ahead and reheat in the oven to maintain crispiness.
Freezing Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Microwave can make potatoes soggy. Reheat in the oven instead.
Recipe Notes
- Chef tip: Toss potatoes with a bit of flour before roasting for extra crispiness.
- Best substitution: Substitute apple cider vinegar with white wine vinegar or lemon juice.
- Make-ahead: Make ahead and reheat in the oven to maintain crispiness.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the baking sheet, line it with parchment paper.
Want to level up this recipe?
Instant-read thermometer — Ensures potatoes are cooked through and prevents overcooking → Check price on Amazon
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- 2 cloves garlic, minced
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Optional Toppings
- Bacon, cooked and crumbled
- Green onions, sliced
- Cheddar cheese, shredded
Instructions
- Prepare potatoes: Cut potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast potatoes: Roast at 425°F (220°C) for 25-30 minutes or until crispy and golden.
- Make dressing: Whisk together garlic, chives, parsley, mustard, vinegar, and honey.
- Toss and serve: Toss potatoes with dressing. Add optional toppings. Serve warm or at room temperature.
Notes
- Chef tip: Toss potatoes with a bit of flour before roasting for extra crispiness.
- Best substitution: Substitute apple cider vinegar with white wine vinegar or lemon juice.
- Make-ahead: Make ahead and reheat in the oven to maintain crispiness.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the baking sheet, line it with parchment paper.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Microwave reheat: Microwave can make potatoes soggy. Reheat in the oven instead.
- Make ahead: Make ahead and reheat in the oven to maintain crispiness.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 4g
- Sugar: 3g
- 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
Yes, make ahead and reheat in the oven to maintain crispiness.
Don't overcrowd the baking sheet and ensure potatoes are cooked through.
Yes, but baby potatoes have a better texture for this recipe.
Not recommended for freezing as potatoes can become watery.
You can use whole grain mustard or yellow 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!
