Roasted Potato Salad (Printable)
Golden crispy potatoes meet fresh herbs in tangy mustard dressing
# What You'll Need:
→ Vegetables
01 - 1.75 lbs baby potatoes, halved or quartered
02 - 1 small red onion, thinly sliced
03 - 2 stalks celery, finely sliced
04 - 4 radishes, thinly sliced
05 - 1 small bunch fresh chives, finely chopped
06 - 1 small bunch fresh parsley, finely chopped
→ Dressing
07 - 4 tbsp olive oil
08 - 2 tbsp Dijon mustard
09 - 1 tbsp white wine vinegar
10 - 1 tbsp lemon juice
11 - 1 clove garlic, minced
12 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 425°F.
02 - Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a baking tray. Roast for 30–35 minutes, turning once, until golden and crisp on the outside and tender inside.
03 - Let the potatoes cool for 10 minutes, then transfer to a large bowl.
04 - While potatoes roast, prepare the dressing: whisk together the remaining olive oil, Dijon mustard, white wine vinegar, lemon juice, garlic, and a pinch of salt and pepper in a small bowl.
05 - Add the red onion, celery, radishes, chives, and parsley to the warm potatoes. Drizzle with the dressing and gently toss to coat.
06 - Taste and adjust seasoning if necessary. Serve warm or at room temperature.
# Expert Tips:
01 -
- The roasted potatoes stay crispy and golden, never mushy or waterlogged like boiled versions
- That mustard dressing cuts through the richness while letting the earthy potato flavor shine
02 -
- Letting the potatoes cool for exactly 10 minutes means they absorb the dressing beautifully without falling apart
- The salad actually tastes better after it sits for 15 minutes, giving the flavors time to meld together
03 -
- Crowd the potatoes too much on the baking tray and they will steam instead of roast, so use two trays if needed
- Take the extra minute to slice your vegetables paper thin, it makes such a difference in the eating experience