Honey Dijon Roasted Potato Salad


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Honey Dijon Roasted Warm Potato Salad recipe by Barefeet In The Kitchen

Warm roasted potatoes are seasoned well and then combined with fresh tomatoes and scallions before being tossed in a honey dijon vinaigrette. This is a deliciously unique potato salad that our whole family enjoys.

When you aren’t in the mood for a traditional heavy potato salad, this is an excellent alternative. I served this with grilled zucchini and bratwurst and it was delicious.

This is a great dish to pull together in the morning and then simply reheat before serving.

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COOK’S NOTE: This salad can be served immediately or refrigerated until you are ready to eat. It is best eaten warm or at room temperature. Bring the dish to room temperature on the counter or reheat before serving.

Honey Dijon Roasted Potato Salad recipe by Barefeet In The Kitchen

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Honey Dijon Roasted Potato Salad

salad recipe adapted from Cupcakes to Caviar
Servings: 6 servings


  • 2 pounds small red potatoes cut into small bite size pieces
  • 3-4 tablespoons light olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5 medium size Roma tomatoes seeded and sliced into bite size pieces
  • 3 scallions or green onions thinly sliced, approximately 3 tablespoons
  • 1/3-1/2 cup Honey Dijon vinaigrette recipe below

Honey Dijon Vinaigrette

  • 3/4 cup extra virgin olive oil
  • 1/4 white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • plenty of fresh ground pepper


  • To Make The Potatoes: Move the oven rack to the bottom of the oven and then preheat oven to 450. In a large bowl, combine potatoes, olive oil, garlic powder and onion powder. Toss to coat and then spread out across a foil lined baking sheet. Bake for 25 minutes. Whisk together the vinaigrette while the potatoes are roasting.
  • In a large bowl, combine the cooked potatoes, tomatoes and dressing. Toss gently to thoroughly coat. Add the scallions and toss once more. Serve immediately or refrigerate until ready to eat. Bring to room temperature again prior to serving. Enjoy!
  • To Make The Dressing: Combine the mustard and vinegar in a medium size bowl and whisk to combine. Add the rest of the ingredients and whisk until thoroughly combined. Let the dressing stand for at least 30 minutes to meld the flavors. Whisk well or pour into a jar and shake well before serving.
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(Recipe originally published 7-17-2011 – notes and photos updated 5-1-2014)

ONE YEAR AGO TODAY: Sriracha Sweet and Sour Chicken Stir Fry
TWO YEARS AGO TODAY: Chicken Cordon Bleu with a Creamy Wine Sauce

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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