Roasted Potato Salad with Dijon Vinaigrette

by Sabrina Snyder

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182 Comments

4.68 from 37 votes
8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Roasted Potato Salad with Dijon Vinaigrette is the perfect summery side dish to your BBQ menu with just five ingredients in one pan!

Roasted Potato Salad with Dijon Vinaigrette has been a dish I’ve been making and bringing to potlucks, picnics and BBQs for years! The perfect, no mayo, side dish. If you need more inspiration, check out more Side Dishes like Macaroni Salad and Cucumber Tomato Salad.

Sabrina’s Roasted Potato Salad with Dijon Vinaigrette Recipe

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. 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 a tart and tangy Dijon vinaigrette.

Recipe Card

Dinner, then Dessert

Roasted Potato Salad with Dijon Vinaigrette Recipe

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

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

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About this Recipe

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). 

What to Pair With

This tart potato salad is great for any summer BBQ. You can pair it with more side dishes like my Easy Cole Slaw and Corn Succotash. And of course, don’t forget the main course from the grill. Try my Grilled Chicken Wings for a perfect summer BBQ!

More Delicious Side Dishes

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

    Reply

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

    Reply

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

    Reply

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

    Reply

  26. 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.

    Reply