Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad is the perfect side dish for summer cookouts. After making it dozens of times, I’ve discovered the secret to crispy edges and a tangy dressing that beats regular potato salad. If you love recipes like this, you’ll also enjoy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch and Creamy Ají Amarillo Chicken with Easy Pan Sauce.
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 regular potato salad
- Easy to make ahead
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
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Sliced green onions
- Optional: Shredded cheese
📝 Ingredient Notes
- Baby potatoes: Red or Yukon Gold work best
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time chopping herbs → See on Amazon
- Baking Sheet — Ensures even roasting → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Step 1: Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes.
- Step 2: Whisk together mustard, vinegar, honey, salt, and pepper for dressing. Add herbs and mix.
- Step 3: Transfer roasted potatoes to a bowl. Pour dressing over and gently mix. Let sit for 10 minutes to absorb flavors. Garnish and serve.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Tip: Cut potatoes in half for faster cooking
- Common mistake and fix: Don't overcook potatoes or they'll become mushy. Start checking at 20 minutes.
- Tip: Make ahead and store in the fridge for up to 3 days
- Tip: Add crumbled bacon 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 in an airtight container for up to 3 days Make-ahead tip: Make ahead and store in the fridge for up to 3 days
Freezing Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Not recommended
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10 minutes Microwave: Microwave for 1-2 minutes, but it may lose crispiness
Recipe Notes
- Chef tip: For a creamy potato salad, mix in 1/2 cup of Greek yogurt or sour cream
- Best substitution: Substitute apple cider vinegar with white wine vinegar
- Make-ahead: Make ahead and store in the fridge for up to 3 days
- Scaling: This recipe can be easily doubled or tripled for larger crowds
- Troubleshooting: If potatoes are not crispy, broil for 2-3 minutes after roasting
Want to level up this recipe?
Mandoline Slicer — Ensures even slices for perfect potato salad → 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
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Optional Toppings
- Crumbled bacon
- Sliced green onions
- Shredded cheese
Instructions
- Step 1: Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes.
- Step 2: Whisk together mustard, vinegar, honey, salt, and pepper for dressing. Add herbs and mix.
- Step 3: Transfer roasted potatoes to a bowl. Pour dressing over and gently mix. Let sit for 10 minutes to absorb flavors. Garnish and serve.
Notes
- Chef tip: For a creamy potato salad, mix in 1/2 cup of Greek yogurt or sour cream
- Best substitution: Substitute apple cider vinegar with white wine vinegar
- Make-ahead: Make ahead and store in the fridge for up to 3 days
- Scaling: This recipe can be easily doubled or tripled for larger crowds
- Troubleshooting: If potatoes are not crispy, broil for 2-3 minutes after roasting
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Reheat in the oven at 350°F for 10 minutes
- Microwave reheat: Microwave for 1-2 minutes, but it may lose crispiness
- Make ahead: Make ahead and store in the fridge for up to 3 days
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 10g
- Carbs: 22g
- Fiber: 3g
- 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
Yes, make ahead and store in the fridge for up to 3 days. The flavors will meld together and the potatoes will absorb the dressing.
You may have overcooked the potatoes or not mixed in enough dressing. To fix, add a bit more olive oil or vinegar and mix well.
While you can freeze potato salad, the texture may become mushy upon thawing. It's best to make only what you'll serve.
Yes, toss potatoes with oil and cook at 400°F for 15-20 minutes, shaking the basket halfway through.
Yes, the crispy edges and tangy dressing make it a fresher, more interesting side dish.
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!
