Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing is the ultimate side dish. After making this many times, I’ve discovered the trick to perfectly crispy potatoes every time. The fresh herbs and tangy mustard dressing make this salad irresistible. It’s like a party in your mouth! Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Sour Cream and Onion Chicken Recipe and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy on the outside, tender on the inside
- Tangy mustard dressing complements the potatoes
- Fresh herbs add a pop of color and flavor
- Better than takeout and so easy to make
- Perfect for potlucks, BBQs, or a weeknight side
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
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 2 green onions, chopped
- Optional: 2 tbsp fresh chives, chopped
- Optional: 2 tbsp fresh parsley, chopped
đź“ť Ingredient Notes
- Baby potatoes: Cut larger potatoes in half or quarters to ensure even cooking.
đź›’ Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked to perfection → See on Amazon
- Good quality olive oil — Enhances the flavor of the potatoes → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare potatoes: Cut baby potatoes in half or quarters. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
- Prepare dressing: Whisk together mustard, vinegar, honey, garlic, salt, and pepper.
- Toss and serve: Toss potatoes with dressing while still warm. Garnish with green onions, chives, and parsley.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- : For extra crispy potatoes, toss them with a bit of cornstarch before roasting.
- Common mistake and fix: If your potatoes are sticking to the pan, try lining it with parchment paper or using a non-stick cooking spray.
- : For a spicy kick, add a pinch of red pepper flakes to the dressing.
- : Leftovers can be stored in the fridge for up to 3 days, but the potatoes may lose some of their 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 in an airtight container in the fridge for up to 3 days Make-ahead tip: Can be made up to 1 day ahead and stored in the fridge
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, then crisp up in the oven
Recipe Notes
- Chef tip: For even cooking, try to cut the potatoes into similarly sized pieces.
- Best substitution: Substitute baby potatoes with new potatoes or fingerling potatoes.
- Make-ahead: Prepare the dressing ahead of time and store in the fridge. Toss with potatoes just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, try increasing the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
Want to level up this recipe?
High-quality cutting board — Makes prep work a breeze and ensures even cuts → Check price on Amazon
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
Optional Toppings
- 2 green onions, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare potatoes: Cut baby potatoes in half or quarters. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
- Prepare dressing: Whisk together mustard, vinegar, honey, garlic, salt, and pepper.
- Toss and serve: Toss potatoes with dressing while still warm. Garnish with green onions, chives, and parsley.
Notes
- Chef tip: For even cooking, try to cut the potatoes into similarly sized pieces.
- Best substitution: Substitute baby potatoes with new potatoes or fingerling potatoes.
- Make-ahead: Prepare the dressing ahead of time and store in the fridge. Toss with potatoes just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, try increasing the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
Storage
- Fridge: Store 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, then crisp up in the oven
- Make ahead: Can be made up to 1 day ahead and stored in the fridge
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 8g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1g
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 prepare the dressing ahead of time and store it in the fridge. Toss with potatoes just before serving.
Try increasing the oven temperature to 425°F (220°C) for the last 10 minutes of cooking. Also, ensure your potatoes are not too wet before roasting.
You can substitute baby potatoes with new potatoes or fingerling potatoes.
Yes, you can make this in the air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Yes, this recipe is naturally gluten-free.
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!
