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Roasted Potato Salad with Mustard Dressing


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  • 3 lbs small red potatoes, cut into 1 in pieces
  • 1 T olive oil
  • 2 t ground black pepper
  • 1/2 t kosher salt
  • 2 bacon slices uncooked
  • 2 c diced Vidallia or other sweet onion (about 2 med)
  • 2 garlic cloves, minced
  • 3 T Dijon mustard
  • 2 T reduced fat mayo
  • 1 1/2 T honey
  • 1 1/2 T sherry vinegar
  • 1/4 c chopped fresh parsley


Servings 8


Step 1

Preheat oven to 400 deg
Combine first 4 ingred in a large bowl, toss to coat.
Arrange potatoes in a single layer on a jelly roll pan.
Bake for 40 min or until tender, stirring once. Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan, reserving 1 T drippings in pan. Cook 15 min or until golden brown and caramelized, stirring frequently.

Add garlic to pan cook 30 sec. Add onion mix and bacon to potatoes, toss gently. Let stand 15 min

Combine mustard, mayo, honey, and vinegar ina a small bowl, stir with a whisk. Add mustard mix and parsley to potato mix, toss gently


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