Go Back
Roasted Potato Salad with crispy golden potato cubes creamy mustard dressing bacon hard-boiled eggs red onion and fresh herbs in a serving bowl

Roasted Potato Salad

Crispy oven-roasted potatoes tossed in a sharp mustard vinaigrette with red onion, capers, and fresh herbs. A healthy, dairy-free side dish that works warm or at room temperature.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs baby potatoes or Yukon Gold, halved
  • 3 tbsp olive oil, for roasting
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp whole grain or Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • 1/4 cup olive oil, for dressing
  • 1/4 tsp salt, for dressing
  • 1/3 cup thinly sliced red onion
  • 2 tbsp capers, optional
  • 3 tbsp chopped fresh parsley
  • 1 tbsp fresh dill, optional

Equipment

  • Baking Sheet
  • Large mixing bowl
  • Whisk

Method
 

  1. Toss potatoes with oil and spices, then roast cut side down at 425°F.
  2. Whisk together the mustard vinaigrette while the potatoes roast.
  3. Soak the red onion in cold water for 10 minutes, then drain.
  4. Dress the hot potatoes immediately and toss with onion, capers, and herbs.
  5. Serve warm or at room temperature.

Notes

  • Roast cut side down without moving for the first 20 minutes.
  • Dress potatoes while still hot for best absorption.
  • Use two baking sheets if needed to avoid crowding.
  • Store up to 3 days and reheat in the oven to restore crispiness.