Roasted Potato Salad Recipe
Introduction
Roasted Potato Salad is a delicious twist on the classic dish, offering crispy, golden potatoes combined with a flavorful mustard dressing and fresh herbs. It’s perfect as a side for any meal and can be enjoyed warm or cold.
Ingredients
- Potatoes – 2 pounds, cut into bite-sized pieces
- Olive oil – 3 tablespoons
- Mustard – 2 tablespoons (preferably Dijon)
- Fresh herbs – 2 tablespoons, chopped (such as parsley or chives)
- Onion – 1 small, finely chopped
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25–30 minutes until golden and tender, turning halfway through.
- Step 2: In a bowl, whisk together mustard, chopped herbs, onion, a pinch of salt, and a splash of olive oil to create the dressing.
- Step 3: Once potatoes are roasted, let them cool slightly. Toss the warm potatoes with the dressing until well coated.
- Step 4: Serve the salad warm or chill it in the refrigerator to enjoy cold, depending on your preference.
Tips & Variations
- For extra flavor, add a splash of apple cider vinegar or lemon juice to the dressing.
- Try mixing in other vegetables like roasted bell peppers or celery for added texture.
- Use red or Yukon gold potatoes for a creamier texture.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. Reheat gently in the microwave if you prefer it warm again, but avoid overheating to keep the potatoes firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad tastes great when made a few hours ahead or the day before, allowing the flavors to meld. Just store it in the refrigerator until ready to serve.
What type of mustard works best?
Dijon mustard provides a nice balance of tang and smoothness, but you can use whole grain or yellow mustard depending on your taste preference.
PrintRoasted Potato Salad Recipe
A simple and flavorful roasted potato salad featuring crispy roasted potatoes tossed in a tangy mustard and herb dressing, enhanced with fresh onions. Perfect as a warm or chilled side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds potatoes, peeled and cut into 1-inch cubes
Dressing
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (such as parsley, thyme, or dill), finely chopped
- 1 small red onion, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Roast Potatoes: Preheat your oven to 425°F (220°C). Toss the potato cubes with 2 tablespoons of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 25-30 minutes or until golden brown and crispy, flipping halfway through for even cooking.
- Prepare Dressing: While the potatoes are roasting, whisk together the remaining 1 tablespoon olive oil with the Dijon mustard, chopped fresh herbs, salt, and black pepper in a large bowl.
- Toss Salad: Once the potatoes are roasted and slightly cooled, add them to the bowl with the dressing. Add the thinly sliced red onion and gently toss everything together, making sure the potatoes are well coated.
- Serve: Serve the potato salad warm or allow it to chill in the refrigerator for about an hour to enjoy it cold. Adjust seasoning before serving if needed.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture.
- Fresh herbs add brightness; feel free to mix parsley, dill, and thyme.
- For extra flavor, roast the potatoes with garlic cloves.
- Can be made a day ahead and stored in the fridge, flavors will deepen.
Keywords: roasted potato salad, potato salad recipe, mustard potato salad, warm potato salad, herb potato salad
