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 dozens of times, I’ve discovered the trick to getting crispy edges and tender insides. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Biscuits and Sausage Gravy Breakfast Pizza and Quick High Protein Chicken Lettuce Wraps with Peanut Sauce.
Why This Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing Is Pure Comfort
- Crispy edges and tender insides
- Tangy mustard dressing
- Better than store-bought
- 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.
- Potatoes
- Onion
- Fresh herbs (Parsley, Chives)
- Dijon mustard
- Salt
- Pepper
- Garlic powder
- Olive oil
- Optional: Bacon
- Optional: Hard-boiled eggs
- Optional: Green onions
📝 Ingredient Notes
- Potatoes: Use a variety like Yukon Gold or red potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even slices for perfect roasting. → See on Amazon
- Baking Sheet — Allows for even roasting and crispy edges. → See on Amazon
How to Make Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
- Preparation: Slice potatoes thinly and toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet.
- Roasting: Roast at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy and tender.
- Dressing: Mix Dijon mustard, olive oil, salt, and pepper. Toss potatoes with dressing and fresh herbs.
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. Use two if needed to prevent soggy potatoes.
- : For extra crispiness, broil for 2-3 minutes after roasting.
- : Add cooked bacon or hard-boiled eggs for a heartier salad.
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 for up to 5 days. Make-ahead tip: Prepare the dressing and slice potatoes up to a day ahead.
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, but it may lose crispiness.
Recipe Notes
- Chef tip: Use a mandoline slicer for even, thin slices.
- Best substitution: Substitute fresh herbs with 1 tablespoon of dried herbs.
- Make-ahead: Prepare the dressing and slice potatoes up to a day ahead.
- Scaling: This recipe is easy to double or triple for larger crowds.
- Troubleshooting: If potatoes are not crispy, try broiling for 2-3 minutes after roasting.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. → Check price on Amazon
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing
Ingredients
Main Ingredients
- Potatoes
- Onion
- Fresh herbs (Parsley, Chives)
- Dijon mustard
Seasonings
- Salt
- Pepper
- Garlic powder
- Olive oil
Optional Toppings
- Bacon
- Hard-boiled eggs
- Green onions
Instructions
- Preparation: Slice potatoes thinly and toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet.
- Roasting: Roast at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy and tender.
- Dressing: Mix Dijon mustard, olive oil, salt, and pepper. Toss potatoes with dressing and fresh herbs.
Notes
- Chef tip: Use a mandoline slicer for even, thin slices.
- Best substitution: Substitute fresh herbs with 1 tablespoon of dried herbs.
- Make-ahead: Prepare the dressing and slice potatoes up to a day ahead.
- Scaling: This recipe is easy to double or triple for larger crowds.
- Troubleshooting: If potatoes are not crispy, try broiling for 2-3 minutes after roasting.
Storage
- Fridge: Store leftovers in an airtight container 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, but it may lose crispiness.
- Make ahead: Prepare the dressing and slice potatoes up to a day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 500mg
- 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, prepare the dressing and slice potatoes up to a day ahead. Store separately and combine before serving.
They were overcrowded on the baking sheet. Use two sheets if needed.
Yes, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway.
You can use whole grain mustard or yellow mustard, but the flavor will be slightly different.
Yes, this recipe is naturally gluten-free.
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!
