Recipes and Cooking Red Potato Salad with Mustard Dressing Be the first to rate & review! When you want something different from classic potato salad, turn to this tasty red potato salad recipe. Trust us, this homemade potato salad will be the star of the potluck! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Roast Time: 30 mins Chill Time: 6 hrs Stand Time: 30 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 pound small round red potatoes, scrubbed and cut in thin wedges 2 tablespoon olive oil 1 recipe Mustard Dressing (see recipe below) Watercress, spinach, or salad greens ½ of a red onion, cut in thin wedges 3 cup sliced vegetables such as carrots, fennel, and/or celery 1 pint yellow or red cherry tomatoes, whole or halved Mustard Dressing ⅔ cup white wine vinegar ⅔ cup olive oil ½ cup light or regular mayonnaise ¼ cup hot mustard or stone-ground mustard ½ teaspoon salt ¼ teaspoon pepper Directions Preheat oven to 425 degrees F. Toss potatoes with 2 tablespoons olive oil. Divide evenly among two well-greased 15x10x1-inch baking pans or shallow roasting pans. Sprinkle with salt and pepper. Roast, uncovered, for 30 minutes, or until tender and browned, turning once with metal spatula. Cool slightly; transfer to large bowl. Meanwhile, prepare Mustard Dressing. Gently toss about 1/4 cup of the dressing with potatoes. Transfer remaining dressing to small jar or pitcher for serving. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Let potatoes stand at room temperature for 30 minutes before serving. To serve, arrange potatoes with remaining ingredients as directed, below. Makes 12 servings. Mustard Dressing In blender combine vinegar, olive oil, mayonnaise, mustard, salt, and pepper. Process until blended. Plated salad: Prepare as directed above. Arrange potatoes, watercress, onion, vegetables, and tomatoes on plates. Pass Mustard Dressing. Layered Salad: Prepare as directed above, except after removing some of the dressing to toss with potatoes, add an additional cup of mayonnaise to blender; blend until smooth. Transfer to bowl; cover and refrigerate. Layer spinach in bottom of a large straight-sided clear glass cylinder or jar (about 1 1/2 gallons). Top with a layer of potatoes, the onion, 2 cups of the vegetables, 1 to 2 pints of cherry tomatoes, and remaining 1 to 2 cups vegetables. Spoon on half of the dressing. Serve at once or cover and refrigerate overnight. Top with fennel fronds. Pass remaining dressing.Nutrition information per serving: 354 cal., 25 g fat, 11 mg chol., 569 my sodium, 30 g carb., 5 g fiber, 4 g protein. Chopped Salad: Prepare as directed above. Coarsely chop roasted potatoes, onion, and sliced vegetables. Toss with greens, tomatoes, and some of the dressing. Serve in individual cups with remaining dressing on the side. Rate it Print Nutrition Facts (per serving) 280 Calories 18g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 280 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 4mg 1% Sodium 426mg 19% Total Carbohydrate 26g 9% Total Sugars 4g Protein 4g Vitamin C 42.5mg 213% Calcium 70.7mg 5% Iron 1.3mg 7% Potassium 781mg 17% Folate, total 32.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.