Roasted Mustard Potatoes

Prep Time:
15 mins
Total Time:
1 hrs

This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.


  • 3 pounds red potatoes, quartered

  • 5 tablespoons olive oil

  • Coarse salt and ground pepper

  • 3 tablespoons white-wine vinegar

  • 2 tablespoons grainy mustard


  1. Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.

  2. In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

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