Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing is a crispy, tangy side dish that’s perfect for busy weeknights. After making this many times, I discovered the trick to perfectly crispy potatoes is high heat and minimal oil. This salad is fresh, cozy, and pairs well with my Easy Ginger Scallion Chicken Noodle Soup. If you love recipes like this, you’ll also enjoy Easy Ginger Scallion Chicken Noodle Soup and Fresh Mango Cucumber Salad with Blueberries and Avocado.
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 any main dish
- Fresh herbs add a pop of color and flavor
- Easy to make ahead and serve warm or cold
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, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Sliced green onions
- Optional: Shredded cheddar cheese
đź“ť Ingredient Notes
- Baby potatoes: You can also use small red or Yukon Gold potatoes.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfectly crispy potatoes → See on Amazon
- Good Quality Olive Oil — Enhances the flavor of the potatoes and dressing → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Preheat oven: Preheat oven to 425°F (220°C).
- Toss potatoes: In a large bowl, toss potatoes with olive oil, salt, and pepper until evenly coated.
- Roast potatoes: Spread potatoes on a large baking sheet and roast for 25-30 minutes, or until crispy and tender.
- Make dressing: In a small bowl, whisk together mustard, vinegar, and honey.
- Toss salad: In a large bowl, combine potatoes, dressing, chives, and parsley. Toss until evenly coated.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- : For extra crispy potatoes, toss them with a bit more oil and increase the roasting time by 5 minutes.
- Common mistake and fix: Avoid overcooking the potatoes. They should be tender but not mushy. If they're overcooked, they'll be soggy and won't crisp up in the oven.
- : For a lighter salad, use less oil and skip the optional toppings.
- : Make this salad ahead of time and store in the fridge. The flavors will meld together and the potatoes will absorb the dressing.
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 5 days. Make-ahead tip: This salad can be made up to 1 day ahead. Store in the fridge until ready to serve.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but the texture may become soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Best substitution: You can substitute the fresh herbs with 2 tablespoons of dried mixed herbs.
- Make-ahead: This salad is great for meal prepping. Make a big batch and store in the fridge for up to 5 days.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, increase the oven temperature by 25°F (13°C) and roast for an additional 5 minutes.
Want to level up this recipe?
High-Quality Cutting Board — Makes prep work a breeze and keeps your counters clean → Check price on Amazon
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Ingredients
Main Ingredients
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Optional Toppings
- Crumbled bacon
- Sliced green onions
- Shredded cheddar cheese
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Toss potatoes: In a large bowl, toss potatoes with olive oil, salt, and pepper until evenly coated.
- Roast potatoes: Spread potatoes on a large baking sheet and roast for 25-30 minutes, or until crispy and tender.
- Make dressing: In a small bowl, whisk together mustard, vinegar, and honey.
- Toss salad: In a large bowl, combine potatoes, dressing, chives, and parsley. Toss until evenly coated.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Best substitution: You can substitute the fresh herbs with 2 tablespoons of dried mixed herbs.
- Make-ahead: This salad is great for meal prepping. Make a big batch and store in the fridge for up to 5 days.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, increase the oven temperature by 25°F (13°C) and roast for an additional 5 minutes.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but the texture may become soggy.
- Make ahead: This salad can be made up to 1 day ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 240
- Protein: 5g
- Fat: 11g
- Carbs: 32g
- Fiber: 4g
- Sugar: 4g
- Sodium: 560mg
- 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, this salad can be made up to 1 day ahead. Store in the fridge until ready to serve.
Make sure your oven is hot enough and the potatoes are not overcrowded on the baking sheet. Also, ensure they're not overcooked before roasting.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes may not crisp up as well.
Reheat in the oven at 350°F (175°C) for 10-15 minutes. The microwave may make the potatoes soggy.
Yes, you can add other vegetables like bell peppers, corn, or green beans. Just make sure to adjust the cooking time accordingly.
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!
