Roasted Potato Salad Mustard Dressing (Printable)
Crispy roasted potatoes with fresh vegetables 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
# Directions:
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 develop these incredible crispy edges that soak up the tangy mustard dressing in a way boiled potatoes never could
- You can make it ahead and serve it warm or at room temperature, making it perfect for stress-free entertaining
02 -
- Dont skip letting the roasted potatoes cool for those 10 minutes, because hot potatoes will make the fresh herbs wilt and lose their bright flavor
- I learned the hard way that overcrowding the baking tray leads to steamed instead of roasted potatoes, so give them space to get properly crispy
03 -
- The dressing can be made up to 3 days ahead and stored in the refrigerator, but bring it to room temperature before tossing with the potatoes
- If making ahead, dress the potatoes just before serving so they don't absorb all the dressing and become soggy