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Roasted Potato Salad

Roasted potato salad with golden, crispy-edged baby potatoes tossed warm in a tangy Dijon herb dressing. The warm roast helps the potatoes absorb every drop for a punchy, no-mayo Dijon potato salad with fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes halved
Roasting spices and oil
  • 3 tbsp olive oil for roasting; plus extra for dressing as listed
  • 1 tsp garlic powder for roasting
  • 1 tsp smoked paprika for roasting
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
Dijon herb dressing
  • 3 tbsp olive oil for dressing
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 0.5 tsp garlic powder for dressing
  • 0.25 cup red onion very finely diced
  • 3 tbsp fresh parsley chopped
  • 2 tbsp fresh chives chopped
  • 0.25 salt and pepper to taste (for finishing)

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F. Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and cracked black pepper, then spread cut-side down on a large baking sheet.
  2. Roast for 30-35 minutes total, flipping once at 20 minutes, until golden brown and crispy on the cut sides.
Make the Dijon herb dressing
  1. Whisk olive oil, Dijon mustard, apple cider vinegar, honey, and garlic powder until smooth and emulsified. Set aside while the potatoes finish roasting.
Dress and finish
  1. Let roasted potatoes cool for 10 minutes until still warm but not hot, then transfer to a large bowl. (For the remaining rest time, you can cool to room temperature for about 10 more minutes before serving.)
  2. Pour dressing over the warm potatoes and toss to coat, letting the potatoes absorb the dressing. Toss until every crisped surface looks lightly glazed.
  3. Add very finely diced red onion, chopped parsley, and chopped chives, then toss again. Adjust with salt and pepper to taste, then serve warm or at room temperature.

Notes

For the crispiest cut sides, spread the potatoes in a single layer with the cut side down—crowding steams them. Cool up to 20 minutes total for best texture and flavor; store covered in the refrigerator up to 3 days and refresh gently at room temp (or microwave briefly) before serving. Freezing is not recommended as the herbs and potatoes can lose texture. Dietary swap: for a dairy-free variation, keep the recipe as written (it’s already no-mayo and dairy-free); you can also swap honey for maple syrup if you prefer.