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Roasted potato salad served in a large marble serving bowl with two spoons.

Roasted Potato Salad

Simple to make and bursting with flavor, this roasted potato salad is all kinds of delicious. Dressed in a tangy mustard vinaigrette.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 389kcal
Author: Betty Davies


  • 2 pounds potatoes Yukon Gold or Russet(800g)
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 red onion sliced
  • ½ pound fine green beans trimmed (200g)
  • 3 tablespoons fresh dill finely chopped

To make the vinaigrette

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ounces apple cider vinegar (100ml)
  • 2 egg yolks
  • tablespoons wholegrain mustard
  • 1 tablespoon dried Italian herbs
  • 2 tablespoons sugar
  • juice of ½ lemon
  • ounces olive oil (100ml)


  • Cut the potatoes into wedges and add to cold salted water.
  • Bring to the boil and cook until tender (around 20 minutes).
  • Preheat the oven to 430F / 220c.
  • Once cooked, drain the potatoes and place on a baking sheet. Drizzle over the olive oil and add a few pinches of salt and pepper. Roast until golden brown, around 40 minutes.
  • Meanwhile, heat a some oil in a skillet on a medium high heat. Add in the sliced red onions and cook until softened, about 5 minutes. Set aside.
  • In the same skillet, add the green beans and cook for 5 minutes and set aside.
  • Mix together the ingredients for the dressing and keep refrigerated.
  • Once the potatoes are roasted, place them into a large bowl. Add in the cooked beans and onions and fresh dill. Pour in the dressing, toss to combine and serve immediately.


  • Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won't cook evenly through.
  • Cook the potatoes in salted water to help season them right from the start. Take care not to overcook the potatoes. They should be fork tender but not falling apart.
  • Don't overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them. 
  • This potato salad is best served as soon as it is ready so that the potatoes have a nice crunch to them.


Calories: 389kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 447mg | Potassium: 789mg | Fiber: 5g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 2mg