Crispy Roasted Potato Salad with Herby Mustard Dressing

Crispy roasted potatoes give this potato salad a totally different feel: warm edges that crackle, fluffy centers, and a tangy mustard dressing that soaks into every crevice.

No mayo, no mush. It is the kind of side that works just as well piled next to a weeknight roast chicken as it does on a cookout table.

What Makes This Potato Salad So Good

The potatoes roast until the outsides are deeply golden and shatteringly crisp. Inside, they stay tender and fluffy, so every forkful gives you that contrast of crunch and softness.

Tossing them with a sharp Dijon and red wine vinegar dressing while they are still warm lets the potatoes soak up every bit of flavor. Fresh parsley and chives add a clean finish without weighing things down.

Ingredients

• 2 lb baby potatoes, halved: use any small waxy or creamy potato, like Yukon Gold or red
• 3 tbsp olive oil: for roasting
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 small shallot, minced
• 1 tsp honey or maple syrup: optional, for a hint of sweetness
• 1/4 cup extra-virgin olive oil: for the dressing
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives

Variations / Substitutions

• Swap the potatoes: sweet potatoes or fingerlings work well; cut sweet potatoes into 1-inch chunks so they roast evenly.
• Add bacon: crumble 4 cooked bacon slices into the salad right before serving for a smoky crunch.
• Use lemon juice: replace the red wine vinegar with lemon juice for a brighter, sunnier dressing.
• Make it vegan: stick with maple syrup instead of honey.
• Toss in capers: a tablespoon of brined capers brings a salty pop that plays off the mustard.

If you love big, bold potato flavors, try our Loaded Baked Potato Soup.

How to Make Crispy Roasted Potato Salad

Step 1: Roast the Potatoes

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with the 3 tbsp olive oil, salt, and pepper. Spread them on a sheet pan cut side down in a single layer, leaving a little space between each piece.

Roast for 25 minutes, then flip the potatoes with a spatula. Continue roasting another 10 to 15 minutes, until the cut sides are deeply browned and the edges look blistered. You want them unmistakably crisp, not just soft.

Step 2: Whisk the Dressing

While the potatoes roast, whisk together the Dijon mustard, red wine vinegar, minced shallot, and honey in a small bowl. Slowly drizzle in the 1/4 cup extra-virgin olive oil while whisking until the mixture looks thick and glossy. Taste and add a pinch of salt and pepper if needed.

Step 3: Toss and Serve

Transfer the hot potatoes straight from the oven into a large bowl. Pour half the dressing over them and toss gently with a big spoon, then add the parsley and chives and toss again. Let them sit for just a minute so they can drink up some of the dressing, then serve warm or at room temperature with the remaining dressing on the side.

Tips for the Crispiest Potatoes

• Dry the potatoes well after washing.: Any water left on the skin will steam them instead of letting them crisp.
• A dark sheet pan makes a difference.: It helps the bottoms brown faster without overcooking the inside.
• If you want even more crunch, hit the broiler for the last 2 minutes.: Watch them closely so the edges char but do not burn.
• Toss with the dressing while they are still warm.: The heat helps the potatoes absorb all that tangy flavor.

What Goes Well With Crispy Potato Salad

This salad shines next to grilled flank steak or a juicy burger, where the mustard dressing cuts through the richness. It is also a sharp, satisfying side for simple roast chicken thighs or even flaky white fish. The freshness and crunch hold their own against any main, so you do not need anything else on the plate.

Storing Leftover Potato Salad

• Refrigerate: store in an airtight container for up to 3 days. The potatoes will lose their crunch as they sit.
• Reheating: spread them on a baking sheet and warm in a 400°F (200°C) oven for 6 to 8 minutes to bring back some crispness. Skip the microwave, which makes them soft and steamy.

Frequently Asked Questions

Can I make this ahead of time?

The potatoes lose crispness quickly, so this dish is best tossed and served right away. If you need to prep ahead, roast the potatoes, let them cool, then re-crisp them in a hot oven just before tossing with the dressing.

What if I don’t have fresh herbs?

You can use dried parsley and chives, but they will not taste as bright. Use about a third of the fresh amount and rub them between your fingers to wake up the flavor before adding.

Will the dressing make the potatoes soggy?

It can if they sit too long. Toss the potatoes with only half the dressing at first, and serve the rest on the side so each person controls how much goes on. The crispy edges hold up better with a light touch.

Can I grill the potatoes instead of roasting?

Yes. Parboil the halved potatoes for 5 minutes, drain, then toss with oil and grill over medium-high heat cut side down until charred and tender, about 8 to 10 minutes per side.