Roasted Potato Salad with Dijon-Herb Dressing Recipe

Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.


  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds small red potatoes, quartered
  • Cooking spray
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 garlic clove, minced


Preheat oven to 400°. Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.

Combine the chopped parsley and remaining ingredients, stirring with a whisk. Drizzle the parsley mixture over potatoes, tossing gently to combine.