Roasted Potato Salad Mustard Dressing (Printable Version)
Crispy roasted potatoes with fresh vegetables and 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 Hints:
01 -
- The combination of hot roasted potatoes with a bright mustard dressing creates layers of flavor you cannot get from cold mayonnaise based salads
- You can make it ahead and serve it warm or at room temperature making it perfect for entertaining
02 -
- Letting the potatoes cool for exactly 10 minutes helps them absorb the dressing without becoming mushy
- Dress the salad while the potatoes are still slightly warm so they soak up all that mustardy goodness
03 -
- Cut your potatoes into uniform sizes so they all roast at the same rate
- Do not overcrowd the baking sheet or the potatoes will steam instead of roast