Description
This roasted potato salad is a flavorful, mayo-free twist on the classic dish. Roasted until golden and crispy, the potatoes soak up a tangy mustard vinaigrette, while fresh herbs and crunchy vegetables add brightness. Perfect as a hearty side or light main, this roasted potato salad is a must-have for picnics, potlucks, and weeknight dinners.
Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil (plus more for vinaigrette)
- Salt and black pepper, to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- ¼ cup finely diced red onion
- 2 celery stalks, finely diced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cut potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
- While potatoes roast, whisk together Dijon mustard, red wine vinegar, minced garlic, 1 tablespoon olive oil, salt, and pepper to make the vinaigrette.
- Finely dice red onion and celery. Chop parsley and dill.
- Let roasted potatoes cool slightly until just warm.
- Toss warm potatoes with vinaigrette, then fold in red onion, celery, and herbs.
- Let the salad sit for 10–15 minutes before serving to enhance flavor.
Notes
- For extra flavor, add crumbled chicken, capers, or roasted garlic.
- Swap red wine vinegar with lemon juice for a citrusy version.
- Great with leftover grilled veggies like zucchini or bell peppers.
- Baby sweet potatoes work well as a substitute.
- Store leftovers in the fridge up to 3 days. Reheat gently before serving if desired.
- Vegan-friendly when using plant-based Dijon mustard.
