Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Easy roasted potato salad is the perfect side dish for any meal. 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. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Turkey Meatballs Meal Prep Recipe and Easy Slow Cooker Beef and Cheddar Sandwiches Recipe.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy edges with tender insides
- Fresh herbs for a pop of flavor
- Tangy mustard dressing that's better than store-bought
- Easy to make and ready in 30 minutes
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 tbsp olive oil
- Salt and pepper, to taste
- Optional: 2 tbsp chopped fresh chives
- Optional: 2 tbsp chopped fresh parsley
📝 Ingredient Notes
- Baby potatoes: Red or yellow potatoes work best.
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked perfectly → See on Amazon
- High-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
- Prepare the potatoes: Cut potatoes into bite-sized pieces, leaving small potatoes whole. Toss with olive oil, salt, and pepper.
- Roast the potatoes: Spread potatoes on a baking sheet and roast at 425°F (220°C) for 20-25 minutes or until crispy and golden.
- Make the dressing: Whisk together mustard, vinegar, honey, olive oil, salt, and pepper.
- Toss the salad: Toss warm potatoes with dressing and fresh herbs. Season with additional salt and pepper if needed.
Cook's Tips for Perfect Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Common mistake and fix: Don't overcrowd the baking sheet to ensure even cooking and crispy edges. If your potatoes are too small, they may become soggy. To fix, spread them on a single layer and roast at a higher temperature.
- Tip: For extra crispy potatoes, toss them with a tablespoon of cornstarch before roasting.
- Tip: Make the dressing ahead of time and store in the fridge for up to one week.
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 5 days. Make-ahead tip: Potatoes can be roasted up to 2 hours ahead. Reheat before tossing with dressing.
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 (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then toss with fresh herbs and dressing.
Recipe Notes
- Chef tip: For a vegan version, substitute honey with maple syrup in the dressing.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar texture.
- Make-ahead: Potatoes can be roasted up to 2 hours ahead. Reheat before tossing with dressing.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your potatoes are watery, drain them on a paper towel before tossing with dressing.
Want to level up this recipe?
Good quality cutting board — Ensures even cutting and prevents damage to knives → 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 tbsp olive oil
- Salt and pepper, to taste
Optional Toppings
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the potatoes: Cut potatoes into bite-sized pieces, leaving small potatoes whole. Toss with olive oil, salt, and pepper.
- Roast the potatoes: Spread potatoes on a baking sheet and roast at 425°F (220°C) for 20-25 minutes or until crispy and golden.
- Make the dressing: Whisk together mustard, vinegar, honey, olive oil, salt, and pepper.
- Toss the salad: Toss warm potatoes with dressing and fresh herbs. Season with additional salt and pepper if needed.
Notes
- Chef tip: For a vegan version, substitute honey with maple syrup in the dressing.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar texture.
- Make-ahead: Potatoes can be roasted up to 2 hours ahead. Reheat before tossing with dressing.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your potatoes are watery, drain them on a paper towel before tossing with dressing.
Storage
- Fridge: Store leftovers 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 (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then toss with fresh herbs and dressing.
- Make ahead: Potatoes can be roasted up to 2 hours ahead. Reheat before tossing with dressing.
Nutrition Per Serving
- Calories: 270
- Protein: 5g
- Fat: 12g
- Carbs: 38g
- Fiber: 4g
- Sugar: 6g
- Sodium: 550mg
- 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, roast the potatoes up to 2 hours ahead. Reheat before tossing with dressing to keep them crispy.
Potatoes release moisture as they cook. Drain them on a paper towel before tossing with dressing to remove excess water.
Yes, cook potatoes at 400°F (200°C) for 15-20 minutes or until crispy and golden. Toss with dressing and fresh herbs.
Substitute with whole grain mustard or a mix of yellow mustard and a touch of honey.
Overcrowding the baking sheet or not allowing enough time for the potatoes to crisp up can cause soggy potatoes. Ensure they're spread out and cook until golden and crispy.
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!
