Roasted Potato Salad With Mustard-Walnut Vinaigrette: A Fresh Twist on a Classic Side Dish

There’s something magical about the moment when warm, crispy-edged Roasted Potato Salad With Mustard-Walnut Vinaigrette lands on your dinner table. After a long day at work, I often find myself craving something that’s both comforting and sophisticated – and this recipe delivers exactly that. The contrast between the tender roasted potatoes and the bold, nutty vinaigrette creates a symphony of flavors that elevates this dish far beyond your typical potato salad.

Unlike traditional mayo-based versions, this easy Roasted Potato Salad With Mustard-Walnut Vinaigrette recipe brings bright, tangy notes from Dijon mustard, balanced perfectly with the rich earthiness of toasted walnuts. The aromatic basil and crisp scallions add freshness that makes this dish impossible to resist. Whether you’re hosting a backyard barbecue or need a hearty side for a weeknight dinner, this healthy roasted potato salad with vinaigrette dressing will quickly become your new go-to recipe.

Why You’ll Love This Roasted Potato Salad With Mustard-Walnut Vinaigrette

• ✅ This warm Roasted Potato Salad With Mustard-Walnut Vinaigrette offers incredible depth of flavor with minimal effort
• ✅ Perfect vegetarian Roasted Potato Salad With Mustard-Walnut Vinaigrette that satisfies as both a side dish or light main course
• ✅ The creamy mustard-walnut dressing for potato salad creates a luxurious texture without any dairy
• ✅ Naturally gluten-free Roasted Potato Salad With Mustard-Walnut Vinaigrette that accommodates most dietary restrictions
• ✅ This Roasted Potato Salad With Mustard-Walnut Vinaigrette stores beautifully, making it perfect for meal prep
• ✅ The mustard-walnut vinaigrette for roasted vegetables can be used on countless other dishes

Ingredients for Roasted Potato Salad With Mustard-Walnut Vinaigrette

For the Salad:

• 4 pounds mixed marble potatoes (or other small potatoes like fingerling, red, or Yukon Gold)
• 1 cup walnuts, toasted and roughly chopped (substitute pecans or almonds if needed)
• 1 bunch basil, leaves torn into bite-sized pieces (mint or parsley work as alternatives)
• 1 bunch scallions, white and green parts thinly sliced crosswise
• Olive oil for roasting
• Salt and pepper to taste

For the Vinaigrette:

• 2 cloves garlic, peeled
• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice (about 1 medium lemon)
• 1 tablespoon red wine vinegar (apple cider vinegar works too)
• 2 tablespoons roasted walnut oil (can substitute extra olive oil if unavailable)
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

How to Make Roasted Potato Salad With Mustard-Walnut Vinaigrette – Step by Step

Preparing the Potatoes

Step 1: Preheat your oven to 425°F (220°C). This high heat will help achieve those deliciously crispy edges on your potatoes.

Step 2: Wash the potatoes thoroughly, then dry them completely with a kitchen towel. For more even cooking, halve any larger potatoes so all pieces are roughly the same size.

Step 3: Place the potatoes on a large baking sheet, then drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to coat evenly.

Step 4: Spread the potatoes in a single layer with plenty of space between them. Overcrowding will cause them to steam rather than roast.

Step 5: Roast for 30-35 minutes, turning once halfway through, until the potatoes are golden brown on the outside and fork-tender inside.

Making the Mustard-Walnut Vinaigrette

Step 6: While the potatoes are roasting, prepare the vinaigrette. Finely mince the garlic cloves or use a garlic press.

Step 7: In a medium bowl, whisk together the minced garlic, whole-grain mustard, Dijon mustard, lemon juice, and red wine vinegar.

Step 8: Slowly drizzle in the walnut oil and olive oil while whisking continuously to create an emulsion. Season with salt and pepper to taste.

Toasting the Walnuts

Step 9: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently to prevent burning. They’re ready when they become fragrant and slightly darker.

Step 10: Remove from heat and roughly chop once cooled slightly.

Assembling the Salad

Step 11: While the potatoes are still warm (but not piping hot), transfer them to a large mixing bowl.

Step 12: Pour about two-thirds of the vinaigrette over the warm potatoes and gently toss to coat. The warm potatoes will absorb the dressing better.

Step 13: Add the toasted walnuts, torn basil leaves, and sliced scallions to the bowl.

Step 14: Pour the remaining vinaigrette over the salad and gently toss until everything is well combined. Taste and adjust seasoning if needed.

Pro Tips for Making the Best Roasted Potato Salad With Mustard-Walnut Vinaigrette

• Don’t skip drying the potatoes before roasting – moisture is the enemy of crispiness!
• The key to the best Roasted Potato Salad With Mustard-Walnut Vinaigrette is dressing the potatoes while they’re still warm. This allows them to absorb more flavor.
• For an extra layer of flavor, add a teaspoon of honey to the vinaigrette to balance the acidity.
• You can make this Roasted Potato Salad With Mustard-Walnut Vinaigrette ahead of time, but add the fresh herbs just before serving to maintain their vibrant color and flavor.
• Using multicolored potatoes creates a visually stunning dish perfect for entertaining.
• For a creamier version, add a tablespoon of Greek yogurt to the vinaigrette.

Best Ways to Serve Roasted Potato Salad With Mustard-Walnut Vinaigrette

This versatile Roasted Potato Salad With Mustard-Walnut Vinaigrette works beautifully as a side dish for almost any protein. It pairs exceptionally well with grilled meats, making it perfect for summer barbecues. The robust flavors complement roasted chicken, grilled steak, or even simple pan-seared fish.

For a complete vegetarian meal, serve this Roasted Potato Salad With Mustard-Walnut Vinaigrette alongside a hearty bean soup or a fresh green salad. The walnut oil and toasted nuts add protein and healthy fats that make this dish surprisingly satisfying.

This salad can be served warm, at room temperature, or even cold, though the flavors are most pronounced when served warm or at room temperature.

Nutritional Information for Roasted Potato Salad With Mustard-Walnut Vinaigrette

Per Serving (Based on 8 servings):

• Calories: 325 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 20g (mostly healthy fats from walnuts and olive oil)
• Fiber: 5g
• Sugar: 2g
• Sodium: 180mg (varies based on added salt)

This gluten-free Roasted Potato Salad With Mustard-Walnut Vinaigrette is rich in antioxidants, heart-healthy fats, and fiber, making it a significantly healthier alternative to traditional mayo-based potato salads.

Storage & Leftovers

This Roasted Potato Salad With Mustard-Walnut Vinaigrette stores beautifully in an airtight container in the refrigerator for up to 3 days. In fact, many people find that the flavors deepen and improve after a day in the fridge!

If you’re making this dish in advance, consider reserving some of the fresh herbs and scallions to add just before serving for the best visual appeal and freshness.

While you can technically freeze this Roasted Potato Salad With Mustard-Walnut Vinaigrette, the texture of the potatoes may change slightly upon thawing. For the best results, enjoy within the 3-day refrigerated window.

Frequently Asked Questions

Can I make Roasted Potato Salad With Mustard-Walnut Vinaigrette ahead of time?

Yes! This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it in the refrigerator. Just remember to add the fresh herbs right before serving for the best flavor and appearance.

What can I substitute for walnut oil in this Roasted Potato Salad With Mustard-Walnut Vinaigrette?

If you don’t have walnut oil, you can simply use additional olive oil. Other options include hazelnut oil or even a neutral oil like grapeseed oil, though you’ll lose some of the nutty flavor that makes this vinaigrette special.

Can I use a different type of potato for this Roasted Potato Salad With Mustard-Walnut Vinaigrette?

Absolutely! While small marble potatoes create a beautiful presentation, you can use any waxy potato variety like red potatoes, fingerlings, or Yukon Golds. Avoid starchy potatoes like Russets, as they tend to fall apart more easily.

Is this Roasted Potato Salad With Mustard-Walnut Vinaigrette served hot or cold?

This salad is most flavorful when served warm or at room temperature, but it can also be enjoyed cold. If serving from the refrigerator, let it sit at room temperature for about 30 minutes to take the chill off and allow the flavors to fully bloom.

Conclusion

This Roasted Potato Salad With Mustard-Walnut Vinaigrette represents everything wonderful about modern comfort food – it’s familiar yet exciting, simple yet sophisticated. The combination of crispy roasted potatoes, toasted walnuts, and the tangy mustard vinaigrette creates a dish that’s greater than the sum of its parts.

Whether you’re serving it at your next backyard gathering, bringing it to a potluck, or enjoying it as a hearty side with your weeknight dinner, this Roasted Potato Salad With Mustard-Walnut Vinaigrette is sure to impress. The best part? It’s incredibly versatile and forgiving, allowing you to adapt it based on what you have available.

I’d love to hear how you enjoyed this Roasted Potato Salad With Mustard-Walnut Vinaigrette and any creative variations you might try! Did you add different herbs or nuts? Share your experiences in the comments below.

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