Zesty Roasted Potato Salad Recipe

Zesty Roasted Potato Salad Recipe

How To Make Zesty Roasted Potato Salad

Yukon potatoes roasted and coated in a tangy vinaigrette makes up this classic side dish! Whip up our filling potato salad in just under one hour.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2lbYukon potatoes,scrubbed clean, cut into 2-inch chunks
  • 1bell pepper,cut into 1-inch chunks
  • 4tbspextra-virgin olive oil,divided
  • ¾tspkosher salt,divided
  • ¾tspfreshly ground black pepper,divided
  • tbspapple cider vinegar
  • 2tspcoarse ground Dijon mustard
  • green onions,or parsley, to garnish, optional


  1. Preheat the oven to 400 degrees F.

  2. Combine the potatoes, bell peppers, 2 tablespoons oil, ½ teaspoon of salt, and ½ teaspoon of black pepper in a pan, then stir to coat.

  3. Bake for 30 minutes or until browned.

  4. Add the remaining 2 tablespoons oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, apple cider vinegar, and Dijon mustard in a small bowl. Stir well with a whisk.

  5. When the potatoes come out of the oven, pour over the dressing, then stir to combine.

  6. Add green onions or parsley to garnish, then serve, and enjoy!


  • Calories: 153.48kcal
  • Fat: 6.95g
  • Saturated Fat: 0.97g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.96g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 20.94g
  • Fiber: 2.91g
  • Sugar: 1.53g
  • Protein: 2.51g
  • Sodium: 197.90mg
  • Calcium: 16.76mg
  • Potassium: 515.70mg
  • Iron: 1.03mg
  • Vitamin A: 23.47µg
  • Vitamin C: 41.34mg
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