Roasted Potato Salad With Mustard Vinaigrette Recipe

Name: Roasted Potato Salad With Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POTATOES:; 2 pounds Baby Potatoes (use Any Kind: Red, Yellow, Blue, Baby Redskin); 2 Tablespoons Olive Oil; 1 teaspoon Dried Rosemary; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; FOR THE MUSTARD VINAIGRETTE:; 2 Tablespoons Dijon Mustard; 1 Tablespoon Yellow Mustard; 1 Tablespoon White Wine Vinegar; 1/4 cups Shallot, Finely Chopped; 3 whole Celery Stalks, Chopped; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 Tablespoons Olive Oil Drizzled In

Servings: persons

FOR THE POTATOES:
2 pounds Baby Potatoes (use Any Kind: Red, Yellow, Blue, Baby Redskin)
2 Tablespoons Olive Oil
1 teaspoon Dried Rosemary
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
FOR THE MUSTARD VINAIGRETTE:
2 Tablespoons Dijon Mustard
1 Tablespoon Yellow Mustard
1 Tablespoon White Wine Vinegar
1/4 cups Shallot, Finely Chopped
3 whole Celery Stalks, Chopped
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons Olive Oil Drizzled In

1
Start by preheating your oven to 400 F.
2
Prepare the potatoes by cleaning them, and placing them on a baking sheet in a single layer. Pour the olive oil on top of the potatoes, and sprinkle them with the rosemary, salt and pepper. Toss (with clean hands!) until well coated and arrange in a single layer again.
3
Bake for 30-35 minutes or until the potatoes are browned and fork tender. Remove from the oven and set them aside to cool for 15 minutes.
4
In a small bowl combine the Djion and yellow mustard, white wine vinegar, shallot, celery, salt and pepper and stir. Using a whisk, slowly drizzle in the olive oil (up to 2 tablespoons) until smooth. Give it a taste and adjust your spices/seasonings if needed.
5
Once the potatoes are cooled, transfer to a large bowl. Pour enough dressing over the potatoes to lightly coat them. Toss gently and add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours. Enjoy!

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE POTATOES:, 2 pounds Baby Potatoes (use Any Kind: Red, Yellow, Blue, Baby Redskin), 2 Tablespoons Olive Oil, 1 teaspoon Dried Rosemary, and more.

Yes, Roasted Potato Salad With Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato Salad With Mustard Vinaigrette

How did you like this recipe?

Frequently Asked Questions