Mustard-Vinaigrette Roasted Potato Salad

Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4


lb small red potatoes, unpeeled, quartered
cloves garlic, sliced
cup extra-virgin olive oil
teaspoon fresh chopped parsley
Sea salt and freshly ground pepper, to taste
teaspoons country-style Dijon mustard
Juice of 1 medium lemon (2 to 3 tablespoons)
teaspoon honey

  • 1 Heat oven to 450ºF. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
  • 2 In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.