Have you ever reached for a boring, store-bought potato salad only to feel let down? That’s why I decided to create this Tangy Roasted Potato Salad with Mustard Vinaigrette—an exciting twist that’ll elevate any meal. With golden, crispy Yukon Gold or Russet potatoes, vibrant green beans, and sweet red onions, this dish brings joy to the table. The best part? It’s not only quick to prepare but also gluten-free and dairy-free, making it a perfect side for BBQs, family dinners, or potlucks. Whether you’re looking to impress your guests or simply want a comfort food upgrade, this salad has you covered. What’s your favorite way to enjoy potatoes? Let’s dive into the recipe!
Why is This Potato Salad So Special?
Easy Preparation: This dish requires minimal kitchen skills, making it perfect for busy home cooks.
Flavor Explosion: The tangy mustard vinaigrette complements the crispy potatoes, brightening every bite with a zesty kick.
Crowd-Pleasing Appeal: Whether at a barbeque or potluck, this vibrant salad is sure to be a hit, outshining typical creamy versions.
Versatile Ingredients: Feel free to customize with your favorite veggies or herbs; try adding roasted bell peppers or swapping in sweet potatoes for a new twist.
Healthy Choice: Gluten-free and dairy-free, this salad fits various dietary preferences while still packing a satisfying punch.
Serve it alongside grilled meats or as part of a flavorful vegetarian meal, and don’t forget to check out our recipes for Sausage Cheese Potato or Cranberry Apple Potatoes for more potato inspiration!
Roasted Potato Salad Ingredients
• Dive into the heart of flavor with these essential ingredients.
For the Salad
- Potatoes (Yukon Gold or Russet, 2 pounds / 800g) – Essential for the bulk and structure of your roasted potato salad.
- Olive Oil (3 tablespoons) – Adds richness and helps create a crispy, golden exterior.
- Salt and Pepper – Vital seasonings for enhancing the overall flavor; adjust to taste.
- Red Onion (1, sliced) – Offers sweetness and texture; shallots can be used for a milder flavor.
- Fine Green Beans (½ pound / 200g, trimmed) – Provides a crunchy texture and burst of color; feel free to swap with asparagus if preferred.
- Fresh Dill (3 tablespoons, finely chopped) – Adds a fresh, herby note; parsley works as a tasty alternative.
For the Vinaigrette
- Apple Cider Vinegar (3½ ounces / 100ml) – Key for dressing, delivering necessary acidity to balance flavors.
- Egg Yolks (2) – Aids in emulsifying the vinaigrette; consider using mayonnaise for a vegan option.
- Wholegrain Mustard (1½ tablespoons) – Infuses tanginess and depth into the vinaigrette for your roasted potato salad.
- Dried Italian Herbs (1 tablespoon) – Enhances the dressing with aromatic flavor; mixed dried herbs can serve as an alternative.
- Sugar (2 tablespoons) – Balances out acidity; it’s optional if you prefer a tangier taste.
- Lemon Juice (juice of ½ a lemon) – Adds a refreshing citrus note to elevate the dressing.
Now that you have your ingredients organized, you’re ready to create a fun and flavorful masterpiece!
Step‑by‑Step Instructions for Tangy Roasted Potato Salad
Step 1: Potato Prep
Begin by cutting your Yukon Gold or Russet potatoes into wedges. Place them in a large pot of cold salted water, ensuring the water covers them fully. Bring the pot to a boil over medium-high heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.
Step 2: Oven Roasting
Preheat your oven to 430°F (220°C). In a mixing bowl, drizzle the drained potatoes with olive oil and season generously with salt and pepper. Spread the potatoes evenly on a lined baking sheet, ensuring they are in a single layer. Roast for approximately 40 minutes, turning them halfway through, until they are golden brown and crispy on the outside.
Step 3: Veggie Sauté
While the potatoes are roasting, prepare the vegetables. In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the sliced red onion and sauté for about 5 minutes, or until they soften and become slightly translucent. Once done, set the red onions aside and use the same skillet to cook the trimmed green beans for another 5 minutes, until they are vibrant and tender-crisp.
Step 4: Vinaigrette Preparation
In a separate bowl, whisk together the apple cider vinegar, egg yolks, wholegrain mustard, dried Italian herbs, sugar, and lemon juice. Gradually stream in the remaining olive oil while continuously whisking until the vinaigrette is smooth and emulsified. This tangy dressing will beautifully complement your roasted potato salad. Cover and refrigerate until you’re ready to serve.
Step 5: Combine Ingredients
In a large mixing bowl, combine the roasted potatoes with the sautéed red onions and green beans. Add the finely chopped fresh dill for a burst of flavor. Drizzle the tangy vinaigrette over the salad, and using a spatula or spoon, gently toss everything together until evenly coated. Serve warm to enjoy the delightful flavors of your Tangy Roasted Potato Salad!
How to Store and Freeze Roasted Potato Salad
Fridge: Store any leftover roasted potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss to revive the flavors.
Freezer: While it’s best enjoyed fresh, you can freeze the salad without vinaigrette for up to 2 months. Thaw in the fridge overnight and reheat gently to restore some of the original texture before adding fresh vinaigrette.
Reheating: Reheat the potatoes in the oven at 350°F (175°C) for about 15 minutes to regain crispiness. Avoid microwaving as it may make the potatoes soggy.
Make Ahead Options
These Tangy Roasted Potato Salad ingredients are perfect for meal prep enthusiasts! You can prepare the vinaigrette up to 3 days in advance; simply whisk together the vinaigrette ingredients and refrigerate until ready to serve. Additionally, you can roast the potatoes and cook the green beans up to 24 hours before serving. Just be sure to let the potatoes cool completely before refrigerating to maintain their crispness. When you’re ready to serve, reheat the potatoes in the oven to regain that crispy texture, then toss everything together with the sautéed onions and fresh dill. This way, you can whip up a delicious side dish with minimal effort on busy weeknights!
Roasted Potato Salad Variations
Feel free to get creative with this roasted potato salad; customizing it can make each bite a delightful surprise!
-
Sweet Potatoes: Replace Yukon Gold with sweet potatoes for a naturally sweeter flavor and vibrant color.
Sweet potatoes add a unique earthy sweetness that contrasts beautifully with the tangy vinaigrette, making every bite a treat. -
Roasted Bell Peppers: Toss in some roasted bell peppers for added sweetness and visual appeal.
Their shiny skin and sweet flavor will elevate the dish, offering both texture and a burst of color that catches the eye. -
Asparagus Swap: Use asparagus instead of green beans for a different texture and flavor profile.
Simply sauté them until they are tender-crisp for a seasonal twist that brings spring vibes to your salad. -
Spicy Kick: Add finely chopped jalapeño in the dressing for an extra layer of heat.
This fiery addition will give your salad a spicy punch that complements the tangy dressing beautifully. -
Herb Variations: Swap fresh dill for basil or cilantro to infuse a different herbal note into the dish.
Each herb lends a distinct character to the vinaigrette, letting you personalize the salad according to your tastes. -
Creamy Twist: Replace the egg yolks in the vinaigrette with avocado for a creamy, vegan-friendly alternative.
The smoothness of avocado will make the dressing rich without losing its tangy flair, keeping it fresh and delightful. -
Nutty Crunch: Toss in some toasted walnuts or almonds for a satisfying crunch.
This additional texture provides a lovely contrast to the creamy and crunchy elements already in the salad. -
Warm Chickpeas: Incorporate warm, seasoned chickpeas for added protein and heartiness.
They make a wonderful addition that transforms this salad into a substantial meal, perfect for vegetarians and vegans alike.
Don’t forget to check out our recipes for Egg Salad Spicy for a unique egg twist, or how about a delightful Chickpea Lentil Salad for a protein-packed option? Happy cooking!
What to Serve with Tangy Roasted Potato Salad
Elevate your dining experience by pairing this delightful salad with perfect accompaniments that balance flavors and textures.
-
Grilled Chicken: Juicy grilled chicken complements the salad’s tanginess, adding a savory element that satisfies the palate.
-
BBQ Ribs: The smoky richness of BBQ ribs harmonizes beautifully with the fresh notes of the salad, creating a delightful contrast.
-
Roasted Vegetables: Assorted roasted veggies bring depth and earthy flavors, enhancing the overall freshness and heartiness of your meal.
-
Crusty Bread: A slice of warm, crusty bread is perfect to soak up the tangy vinaigrette, adding a comforting texture to each bite.
-
Coleslaw: A crunchy coleslaw adds an extra layer of texture and creaminess, providing a sweet and sour balance that enhances the salad’s flavors.
-
Wine Pairing: A chilled Sauvignon Blanc offers crisp acidity that pairs gracefully with the vinaigrette, making it a refreshing drink choice for your meal.
This vibrant potato salad creates a joyful harmony with these accompaniments, making every meal a celebration of flavor!
Expert Tips for Roasted Potato Salad
-
Quality Potatoes: Choose starchy varieties like Yukon Gold or Russet for the best flavor and texture in your roasted potato salad.
-
Seasoning Matters: Make sure to season your potatoes and vegetables well with salt and pepper; this enhances the overall taste of the salad enormously.
-
Don’t Rush the Roast: Allow enough time for roasting—around 40 minutes—to achieve that crispy outer layer that makes this dish so delightful.
-
Mixing Technique: When combining ingredients, use a gentle hand to avoid breaking apart the crispy potatoes and maintain their lovely shape.
-
Vinaigrette Balance: Taste your vinaigrette before serving; adjust acidity by adding more lemon juice or vinegar according to your preference for a vibrant flavor boost.
-
Serve Warm: For the best experience, serve the roasted potato salad warm immediately after preparation to enjoy the flavors at their peak!
Roasted Potato Salad Recipe FAQs
What type of potatoes should I use for this salad?
Absolutely! I recommend using starchy potatoes like Yukon Gold or Russet for the best flavor and texture. These varieties provide a lovely creamy interior while achieving that crispy outer layer when roasted, making your roasted potato salad delightful!
How should I store leftover roasted potato salad?
For storage, place any leftover roasted potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving, simply give it a gentle toss to revive the flavors—it’s sure to still taste delicious!
Can I freeze the roasted potato salad?
Yes, you can freeze the salad, but only if you leave out the vinaigrette. Store it in an airtight container or a heavy-duty freezer bag for up to 2 months. To thaw, place it in the fridge overnight. Before serving, gently reheat the potatoes in the oven at 350°F (175°C) for about 15 minutes to regain some crispiness.
What if my potatoes get mushy while cooking?
If your potatoes turn out mushy, they may have been overcooked during boiling. To avoid this, boil them just until fork-tender—about 20 minutes. Be sure to start them in cold salted water and keep an eye on them to ensure they maintain their shape and texture, especially during roasting.
Is this dish suitable for a gluten-free diet?
Very! This roasted potato salad is naturally gluten-free, as it primarily consists of potatoes and vegetables. However, always check your other ingredients like mustard and vinegar for any hidden gluten if you’re catering to someone with gluten intolerance.
Can I make this salad in advance?
Absolutely! You can prepare the vinaigrette up to 5 days in advance and store it in the fridge. You can also blanch the green beans and sauté the onions a day ahead, just seasoning them right before serving. This way, you’ll save time when it comes to assembly and serving!
Deliciously Tangy Roasted Potato Salad for Every Occasion
Ingredients
Equipment
Method
- Begin by cutting your Yukon Gold or Russet potatoes into wedges. Place them in a large pot of cold salted water, ensuring the water covers them fully. Bring the pot to a boil over medium-high heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.
- Preheat your oven to 430°F (220°C). In a mixing bowl, drizzle the drained potatoes with olive oil and season generously with salt and pepper. Spread the potatoes evenly on a lined baking sheet, ensuring they are in a single layer. Roast for approximately 40 minutes, turning them halfway through, until they are golden brown and crispy on the outside.
- While the potatoes are roasting, prepare the vegetables. In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the sliced red onion and sauté for about 5 minutes, or until they soften and become slightly translucent. Set the red onions aside and use the same skillet to cook the trimmed green beans for another 5 minutes, until they are vibrant and tender-crisp.
- In a separate bowl, whisk together the apple cider vinegar, egg yolks, wholegrain mustard, dried Italian herbs, sugar, and lemon juice. Gradually stream in the remaining olive oil while continuously whisking until the vinaigrette is smooth and emulsified. Cover and refrigerate until you’re ready to serve.
- In a large mixing bowl, combine the roasted potatoes with the sautéed red onions and green beans. Add the finely chopped fresh dill for a burst of flavor. Drizzle the tangy vinaigrette over the salad and gently toss everything together until evenly coated. Serve warm.
Leave a Reply