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
Share your thoughts on this Zesty Roasted Potato Salad Recipe in the Recipe Sharing forum and let us know how it turned out for you!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!