Red Potato Salad with Mustard Dressing

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!

Chopped Red Potato Salad with Mustard Dressing
Photo: Andy Lyons
Prep Time:
45 mins
Roast Time:
30 mins
Chill Time:
6 hrs
Stand Time:
30 mins
Total Time:
45 mins


  • 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

  • cup white wine vinegar

  • cup olive oil

  • ½ cup light or regular mayonnaise

  • ¼ cup hot mustard or stone-ground mustard

  • ½ teaspoon salt

  • ¼ teaspoon pepper


  1. 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.

  2. 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

  1. 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.

Nutrition Facts (per serving)

280 Calories
18g Fat
26g Carbs
4g Protein
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.

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