Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad is crispy on the outside, creamy on the inside, and ready in 30 minutes. After making this many times, I’ve discovered the trick to perfectly crispy potatoes every time. The warm, comforting aroma of this dish will make your kitchen feel cozy and inviting. If you love recipes like this, you’ll also enjoy Easy Chicken Shawarma Recipe and Crispy Air Fryer Smashed Potatoes.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy on the outside, creamy on the inside
- Better than takeout
- Ready in 30 minutes
- Perfect for meal prepping
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
- 1/4 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: Shredded cheese
- Optional: Sliced green onions
đź“ť Ingredient Notes
- Baby potatoes: Red or Yukon Gold work best.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect crispy potatoes → See on Amazon
- Kitchen Timer — Prevents overcooking and ensures perfect timing → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Preheat oven: Preheat your oven to 425°F (220°C).
- 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 for 20-25 minutes, or until crispy and golden.
- Prepare dressing: Whisk together mustard, vinegar, honey, chives, and parsley.
- Toss potatoes: Toss warm potatoes with dressing. Add more salt and pepper if needed.
- Serve: Serve warm or at room temperature. Garnish with optional toppings.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Common mistake and fix: Overcooking makes potatoes watery. To fix, toss with cornstarch or serve with a slotted spoon.
- Pro tip: For extra crispy potatoes, toss with a bit of cornstarch before roasting.
- Pro tip: Make ahead and reheat in the oven for best results.
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: Can be made ahead and served at room temperature.
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 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then toss to redistribute dressing.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Make-ahead: Prepare dressing up to a day ahead. Store separately and toss with potatoes just before serving.
- Troubleshooting: If potatoes are watery, toss with a bit of cornstarch or serve with a slotted spoon.
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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
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
- Shredded cheese
- Sliced green onions
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- 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 for 20-25 minutes, or until crispy and golden.
- Prepare dressing: Whisk together mustard, vinegar, honey, chives, and parsley.
- Toss potatoes: Toss warm potatoes with dressing. Add more salt and pepper if needed.
- Serve: Serve warm or at room temperature. Garnish with optional toppings.
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Make-ahead: Prepare dressing up to a day ahead. Store separately and toss with potatoes just before serving.
- Troubleshooting: If potatoes are watery, toss with a bit of cornstarch or serve with a slotted spoon.
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 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then toss to redistribute dressing.
- Make ahead: Can be made ahead and served at room temperature.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 2g
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 or not draining properly can cause watery potato salad. To fix, toss with cornstarch or serve with a slotted spoon.
Yes, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Maple syrup or agave nectar can be used as a substitute for honey.
Yes, this roasted potato salad is perfect for Thanksgiving or any holiday gathering.
Use a bit of oil and make sure your pan is hot before adding potatoes.
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!
