Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!
Roasted Potato Salad with Dijon Vinaigrette has been a dish I’ve been making and bringing to potlucks, picnics and bbqs for years! Why you ask? Well, it is incredibly easy to make and it contains no mayo! Also a huge thanks to All Clad, who sponsored the giveaway below for the All-Clad d5 pan! Yup, I am totally giving away the exact same pan you see in the pictures and guess what… it is AWESOME. 
There is nothing worse than enjoying a hot summer day out and lining up to fill up your plate with delicious food only to see a totally warmed by the sun mayo filled potato salad. I used to eat them thinking, “psh, what could really happen?” – Trust me, don’t do it. It isn’t pleasant if you end up on the bad side of that potato salad. Instead I started making this Roasted Potato Salad with Dijon Vinaigrette (hello delicious crispy skin) with a tart and tangy dijon vinaigrette.
This Roasted Potato Salad with Dijon Vinaigrette is a take on my absolute FAVORITE potato salad, my Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette except this one takes 25% the time to make and has 25% the amount of ingredients. I know, I know, but bacon right? You can add bacon to this salad if you’d like, but the flavors are just awesome the way they are and all your vegetarian friends won’t give you the side eye because you added bacon to a side dish (true fact, most vegetarians live and die by side dishes at BBQs). 
As a kid I remember going to Williams-Sonoma and just staring at the shiny cookware sets of All-Clad. I remember the small catalogs they used to send before they were full sized and I would use a pen and circle everything I wanted from the catalog (my mom thought I was a bit batty I am sure…what five year old squeals with delight for cookware store catalog right?). There’s something so romantic in my head about knowing my set of All-Clad will get passed down to whichever one of my kids cares most about cooking.
This pan, even though it is my newest addition to the collection has rapidly become one one of my favorite pieces because of its wide, flat cooking surface and lid. Oh yes, lids are huge in my world – I can’t tell you how many times I’ve burned my arm maneuvering sheets of foil on pans in the oven (In fact I even had a burn from my oven rack on my arm in wedding photos!).
My whole set of pans is of the d5 variety which means it has five alternating layers of responsive aluminum and durable heat-diffusing stainless steel on a regular cooktop or an induction one. It heats slowly and evenly, which means perfectly browned meats throughout, from the center all the way to the edges. Oh and added bonus? Two looped handles on the sides instead of a long handle means you can store this easier too!
And today is your lucky day because All-Clad is giving one of these 4Qt. Stainless Steel All-In-One Pans just in time for Memorial Day week!
Ingredients
- 2 pounds Yukon potatoes , scrubbed clean and cut into 2" chunks
- 1 bell pepper , cut into 1" chunks
- 4 tablespoons extra-virgin olive oil , divided
- 3/4 teaspoon kosher salt , divided
- 3/4 teaspoon freshly ground black pepper , divided
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons coarse ground Dijon mustard (basically a cross between whole grain and regular dijon)
- green onions or parsley , to garnish (optional)
Instructions
- Preheat the oven to 400 degrees.
- Combine potatoes, bell peppers, 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon black pepper in a pan and stir to coat.
- Bake 30 minutes or until browned (I check the pan half-way through the cooking process to turn the potatoes for even browning.)
- Add remaining 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, apple cider vinegar and Dijon mustard in a small bowl, stirring well with a whisk.
- When the potatoes come out of the oven, pour over the dressing and stir to combine (I use a spatula to mix from the bottom of the pan up so I don't damage the delicious crispy potatoes.
- Add green onions or parsley to garnish.)
Nutrition
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Thanks again to All-Clad for providing me with an awesome pan and for giving one away. No other compensation was provided, but with my love for All-Clad I couldn’t resist the pan and getting to give one away to you guys!
It took over 45 minutes for the bite size potatoes to get golden. The red peppers never got to the brown edge roasted look. I added a teaspoon of red vinegar to the dressing, a piece of cooked bacon crumbled, and a tablespoon of chives to the garnish. It’s delicious and a great launch recipe for culinary adventures.
Someone better be bringing pasta salad, potato salad and baked beans!!
Broccoli salad is my favorite
Fave side dishes: potato salad, lemon orzo salad
I loveeee potato salad or corn on the cob!
I like me some corn on the cob = D
Baked beans is my favorite side dish.
I love grilled corn, nachos, guacamole and potato salad.
My favorite summer BBQ side dish is macaroni salad.
I like Potato Salad with Mustard the most as a side dish in the summer, especially for a picnic.
My favorite summer BBQ side dish us pasta salad
my favorite side is baked beans.
my favorite side dish is roasted veggies onn the grill
Baked beans for sure!! (Ok, cornbread is a close second)
I like BBQ ribs.
My favorite side dish is macaroni salad.
Macaroni salad is my favorite
Great sounding recipe. My favorite side dishes are baked beans and/or potato salad.
Corn on the cob with lots of butter and salt.
My favorite summer side dish is potato salad or macaroni salad.
I love cheese in any form so any fruit with burrata is great, or a nice caprese salad!
i love corn bread and baked beans 🙂
I love pasta salad!
Watermelon cubed tossed with feta cheese and mint. Refreshing, sweet, easy and oh so yummy.
My favorite side is potato salad
My favorite summer grilling side dish is baked beans – I mix Bush’s Brown Sugar baked beans with their Original Baked beans recipe, add chopped onions, green peppers, sweet and tangy BBQ sauce, yellow mustard, a bit more brown sugar, and pats of butter and slow cook either in a slow cooker or on top of the stove until the flavors are incorporated.
Potato salad is my favorite, I also like macaroni salad.
Cole slaw or potato salad
My favorite summer BBQ side dish is pasta salad or deviled eggs.
BBQ sausage