Roasted Potato Salad with Stone Ground Mustard Dressing
Tired of the same old, boring potato salad? Me too. Enter this recipe for Roasted Potato Salad with Stone Ground Mustard Dressing! Roasting the potatoes adds a ton of flavor and texture. Pairing it with a bright and delicious stone ground mustard dressing adds the perfect amount of balance.
This dish is perfect for your next cookout, barbecue, or "just because" during the week! I really love serving this with my Smoked Pulled Beef (Poor Man's Brisket), or Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce. This potato salad recipe is really quick to throw together, and uses relatively simple ingredients that you'll be sure to love.
Looking for something else? Check out my other Side Dishes - like my family recipe for Crunchy Pepper Slaw, Crispy Oven Roasted Potatoes, or my knockout Diner Inspired Macaroni and Cheese for more ideas!
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Ingredients
There are two components to this recipe: the roasted potatoes and the stone ground mustard dressing. Both of these pieces come together to give us a bright and fresh take on potato salad.
Roasted Potatoes
The roasted potatoes are about as simple as it gets. I typically use fingerling potatoes, but russet potatoes cut into cubes work great as well.
- Fingerling Potatoes - Russet or red potatoes work as a good substitute, just cut them into bite-sized pieces.
- Oil - Any neutral oil, like vegetable, avocado, canola, etc. will work
- Kosher Salt
Stone Ground Mustard Dressing
This stone ground mustard dressing is also really simple and can be mixed together while the potatoes are roasting. It's really bright and fresh with just the right amount of bite from the stone ground mustard.
- Stone Ground Mustard - I prefer to use Inglehoffer brand, but any whole grain, stone ground mustard will work fine.
- Lemon Juice - Fresh squeezed is best!
- Fresh Parsley - Adds an earthy brightness to this dressing.
- Granulated Garlic - Rounds this dressing out nicely.
- Kosher Salt - Brings out all of the other flavors.
- Black Pepper - Adds a bit of an earthy bite.
Instructions
Begin with seasoning and roasting the potatoes in the oven. While the potatoes are roasting, this is the perfect time to assemble the dressing.
Step 1: Toss the potato pieces in a generous amount of kosher salt and neutral cooking oil.
Step 2: Transfer the potatoes onto a lightly oiled baking sheet and bake at 450°F for 15 minutes.
Step 3: Flip the potatoes and bake for an additional 10 minutes until golden brown. Remove from the oven and allow to cool for 5 minutes. While the potatoes are roasting, combine all of the dressing ingredients in a small bowl and stir.
Step 4: Transfer the potatoes to a large bowl. Add the dressing and toss.
Hint: It's best to keep a close eye on the potatoes within the last 5 minutes of cooking to ensure that the potatoes don't get overcooked or burned.
Substitutions
- Potato Variety - You can use virtually any potato variety for this recipe. It works well with russets, Yukon golds, or even redskin potatoes. Just be sure to cut them in into bite-sized pieces. It's up to you if you want to peel the potatoes or not as well. (I prefer to leave the peels on to save on time.)
- Stone Ground Mustard - Can't find, or don't have stone ground mustard? Dijon is a great substitute.
- Fresh Parsley - Any fresh, green herb would be a good substitute. Things like cilantro, oregano, or chives work well.
Storing and Reheating
This potato salad is best served fresh. Reheating causes the mayonnaise to separate and get really oily.
FAQ
No, you can use any type of potato you want as long as you cut them in to bite-sized pieces.
You can if you want, but I typically don't since it saves time and I like the added texture and flavor.
Related Recipes
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Pairing Suggestions
These are my favorite dishes to serve with Roasted Potato Salad:
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Recipe
Roasted Potato Salad with Stone Ground Mustard Dressing
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
Ingredients
Potatoes
- 1 ½ Lbs. Fingerling Potatoes Halved or quartered into bite sized pieces
- 1 Teaspoon Kosher Salt
- 3 Tablespoons Oil
Stone Ground Mustard Dressing
- 2 Tablespoons Neutral Oil
- 1 Tablespoon Stone Ground Mustard Inglehoffer Brand Preferred
- ½ Tablespoons Lemon Juice
- 2 Tablespoons Fresh Parsley Minced
- ½ Teaspoon Granulated Garlic
- ½ Teaspoon Kosher salt
- ¼ Teaspoon Black Pepper
Instructions
- Preheat the oven to 450°F.
- Half or quarter the potatoes into bite sized pieces. In a large mixing bowl, toss the potatoes in salt and oil until evenly coated. Transfer to a baking sheet, cut side down and roast for 15 minutes. While the potatoes are roasting, Stir the oil, stone ground mustard, lemon juice, fresh parsley, granulated garlic, salt and pepper together in a small mixing bowl.
- Flip the potatoes and roast an additional 10 minutes or until golden brown and roasted. Remove and allow to cool for 5 minutes and transfer to a large bowl.
- Add the dressing to the potatoes, and toss until evenly coated. Taste for salt and pepper, adding more as needed. Garnish with extra parsley and serve warm.
Notes
-
- Potato Variety - You can use virtually any potato variety for this recipe. It works well with russets, Yukon golds, or even redskin potatoes. Just be sure to cut them in into bite-sized pieces. It's up to you if you want to peel the potatoes or not as well. (I prefer to leave the peels on to save on time.)
-
- Stone Ground Mustard - Can't find, or don't have stone ground mustard? Dijon is a great substitute.
-
- Fresh Parsley - Any fresh, green herb would be a good substitute. Things like cilantro, oregano, or chives work well.
Perfectly creamy and hearty! A summertime must