Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy roasted potato salad is the best side dish for busy weeknights. After making this many times, I discovered the trick to crispy potatoes every time. The fresh herbs and tangy mustard dressing make this better than takeout. If you love recipes like this, you’ll also enjoy Easy Crock Pot Crack Chicken Recipe for Busy Weeknights and Roasted Beet Salad with Feta and Fresh Dill.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy roasted potatoes
- Creamy mustard dressing
- Fresh herb flavor
- Better than takeout
- Easy to make
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
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Shredded cheese
- Optional: Sliced green onions
📝 Ingredient Notes
- Baby potatoes: Red or Yukon Gold potatoes work best.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops herbs and hard-boiled eggs. → See on Amazon
- Sheet pan — Evenly roasts potatoes for crispy results. → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Roast potatoes: Preheat oven to 425°F (220°C). Toss potatoes in olive oil, salt, and pepper. Spread on a sheet pan and roast for 25-30 minutes or until crispy and golden.
- Make dressing: Whisk together mustard, mayonnaise, vinegar, and honey. Stir in chives and parsley.
- Toss salad: In a large bowl, combine roasted potatoes, dressing, and optional toppings. Toss gently to combine.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Common mistake and fix: Don't overcook potatoes. They'll become mushy and watery. To fix, drain excess water and pat dry before serving.
- Pro tip: For extra crispy potatoes, toss them in olive oil and salt the night before. Store in the fridge and roast as directed.
- Pro tip: For a lighter dressing, substitute Greek yogurt for mayonnaise.
- Pro tip: Add hard-boiled eggs for extra protein.
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 in the fridge for up to 3 days. Make-ahead tip: Potatoes can be roasted up to 2 days ahead. Store at room temperature and reheat as needed.
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, stirring halfway through.
Recipe Notes
- Chef tip: Use a mix of fresh herbs for the best flavor.
- Best substitution: Substitute red wine vinegar for apple cider vinegar.
- Make-ahead: Potatoes can be roasted ahead of time. Dress just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the pan, try lining it with parchment paper.
Want to level up this recipe?
Mandoline slicer — Ensures even slices for perfect roasting and presentation. → 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
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Optional Toppings
- Crumbled bacon
- Shredded cheese
- Sliced green onions
Instructions
- Roast potatoes: Preheat oven to 425°F (220°C). Toss potatoes in olive oil, salt, and pepper. Spread on a sheet pan and roast for 25-30 minutes or until crispy and golden.
- Make dressing: Whisk together mustard, mayonnaise, vinegar, and honey. Stir in chives and parsley.
- Toss salad: In a large bowl, combine roasted potatoes, dressing, and optional toppings. Toss gently to combine.
Notes
- Chef tip: Use a mix of fresh herbs for the best flavor.
- Best substitution: Substitute red wine vinegar for apple cider vinegar.
- Make-ahead: Potatoes can be roasted ahead of time. Dress just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the pan, try lining it with parchment paper.
Storage
- Fridge: Store leftovers 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, stirring halfway through.
- Make ahead: Potatoes can be roasted up to 2 days ahead. Store at room temperature and reheat as needed.
Nutrition Per Serving
- Calories: 210
- Protein: 5g
- Fat: 10g
- Carbs: 28g
- Fiber: 4g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 10mg
- 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
Overcooking potatoes releases starch, making the salad watery. To fix, drain excess water and pat dry before serving.
Yes, roast potatoes ahead of time. Dress just before serving to prevent sogginess.
Greek yogurt or sour cream can be used as a substitute.
Yes, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Store in an airtight container in the fridge for up to 3 days.
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!
