Roasted Potato Salad with Dijon Vinaigrette

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 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. Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!

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). Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!

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!).

Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!

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!

Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!

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Roasted Potato Salad with Dijon Vinaigrette

Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!
Yield 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

Calories: 134kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 500mg | Fiber: 3g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 31.9mg | Calcium: 34mg | Iron: 3.8mg
Keyword: Roasted Potato Salad with Dijon Vinaigrette

Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to you BBQ menu with just five ingredients!

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!

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 is the perfect summery side dish to you BBQ menu with just five ingredients!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I like Potato Salad with Mustard the most as a side dish in the summer, especially for a picnic.

  2. I love cheese in any form so any fruit with burrata is great, or a nice caprese salad!

  3. Watermelon cubed tossed with feta cheese and mint. Refreshing, sweet, easy and oh so yummy.

  4. 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.

  5. It used to be corn on the cob, but I’m diabetic now so I have to eat a lot less of that. Now I gravitate towards things like vegetable chopped salads with vinegar based dressings and raw veggies with dips.

  6. My favorite summer side dish is Creamy Potato Salad With Bacon

    Fresh herbs brighten up the flavor, while white wine vinegar adds a tang that balances out the rich mayonnaise and sour cream.

  7. Pretty much any kind of cold salad…pasta salads, potato salads…I can eat them all summer long and still never tire of them!

  8. Your potato recipe looks delish! I usually make some cold pasta salads, cole slaw, deviled eggs etc when I make BBQ.

  9. Thank you for the giveaway. The recipe sounds delicious! My favorite summer side dishes are grilled corn, grilled squash, macaroni salad, and cowboy beans.

  10. I love corn on the cob as a side dish. Lately I’ve been experimenting with different spices on the corn.

  11. My favorite summer side dish is easily corn on the cob. Nice, fresh, sweet corn. Can’t beat it.
    I love that your potato salad doesn’t have mayo!

  12. my mom makes this awesome broccoli salad i guess the dressing gets me wanting more because it is so delicious!

  13. I have to go with potato salad.. My mom’s potato salad is the best! Best I have so many summer side favorites, a new one is avocado, cucumber, tomato and feta salad.

  14. My favorite would have to be grilled corn on the cob….but that roasted potato salad looks amazing also.

  15. We love to have potato salad every time. I do cole slaw too but potato salad is a definite each time.

  16. My favorite BBQ side dish is roasted corn. I make it on the grill with the husks on and we all love it. I also love having a bag of chips around at every BBQ to nibble on.