Description

Warm, golden roasted potatoes meet a zesty mustard vinaigrette in this elevated twist on classic potato salad. This dish offers the perfect balance of crisp-tender texture, tangy depth, and fresh herbs. It’s ideal for summer BBQs, meal prep, or a cozy weeknight dinner. The roasted technique unlocks a whole new level of flavor that traditional boiled versions can’t match. Versatile, bold, and easy to prep—this roasted potato salad will quickly become a new favorite in your kitchen.

Ingredients

Scale

2 lbs baby Yukon gold or red potatoes, halved or quartered
1 red onion, sliced thin
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tsp Dijon mustard
1 tbsp apple cider vinegar
Salt and freshly cracked black pepper
3 tbsp chopped fresh parsley or dill (or a mix)
Optional: crispy bacon, chopped pickles, capers

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Instructions

Preheat oven to 425°F (220°C).
Toss potatoes and onions with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet.
Roast for 35–40 minutes, flipping halfway, until golden and tender.
In a small bowl, whisk garlic, Dijon mustard, apple cider vinegar, and remaining olive oil. Season to taste.
While potatoes are still warm, toss them in a large bowl with the vinaigrette.
Fold in fresh herbs and any optional toppings.
Let sit for 10 minutes before serving warm or at room temp.

Notes

Use a large sheet pan for maximum crisping.

Dress the potatoes warm to absorb more flavor.

Fresh herbs should be added last to stay bright and fresh.

Try mixing in arugula, roasted corn, or feta for a gourmet twist.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 245