Loaded Roasted Potato Salad (mayo-less)

5 from 8 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Roasted Potato Salad with two types of beans, Parmesan, and a zesty mustard dressing. An elevated version of the classic, this mayo less potato salad will become a side dish staple.Roasted Potato Salad with green beans, parmesan, and mustard dressing in a wooden serving bowl

Mustard lovers, this one if for you!

If we’re in a battle of condiments and you’re loyal to mustard over mayo like me, this potato salad is a must-make.

I know everyone has an opinion on what makes the best potato salad, and while I might be in the minority on this, I think most of them are wrong.

Most potato salads you purchase pre-made or order out are drowned in mayo. They’re mushy and monotone and don’t offer much textural intrigue.

In this version, the potatoes are roasted, which amplifies their flavor ten-fold. We also add in two types of beans- green beans and white beans- for an assortment of textures.

To finish if off, loads of herbs for freshness and a smattering of Parmesan for salty richness. What’s not to love?

How to Make Roasted Potato Salad

Along with a zesty mustard dressing, this potato salad receives a boost from ingredients that provide crunch, seasoning, dimension, and all-around deliciousness.

This mayo less potato salad is meant to be served warm. In fact, pouring the dressing over the potatoes while they are still warm helps them better absorb the flavor.

The IngredientsRecipe ingredients in separate bowls on a gray work surface

  • Potatoes: Small, waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes are the best for potato salad. They have the least amount of starch so they retain their shape well, and their thin skins also mean that you don’t need to peel them.
  • Mustard: Two types of mustard- Dijon and whole-grain– add zesty dimension to the dressing.
  • Green Beans: I love the adding texture from crisp-tender green beans. Slice them crosswise into 2-inch pieces for fast, even cooking.
  • Navy Beans: For a one-two punch of protein and fiber, small white beans lend creaminess to the salad.
  • Herbs: A combination of fresh dill and chives add fresh flavor to each bite. If you’re not a fan of dill, parsley is a great substitute. 
  • Vinegar: I suggest either white wine vinegar or apple cider vinegar. The latter will be a little more acidic.
  • Celery: For quintessential crunch.
  • Spices: I keep it simple with a mix of garlic powder and celery seed. Celery seed is peppery and savory and add a level of intrigue to each bite.
  • Relish: A secret ingredient that adds a touch of sweetness and brininess. Alternatively, you can finely chop bread & butter pickles.
  • Parmesan: Optional, however I love the salty richness it adds.

The Directions

Step 1: Roast Potatoes and Green Beans

Preheat oven to 425ºF. Arrange potatoes on a rimmed baking sheet, and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, garlic powder, and 1/4 tsp. black pepper.

Roast for 25 minutes.

Remove pan from oven, give the potatoes a toss, and push them to one half of the baking sheet. Add green beans to open half, and lightly drizzle with olive oil. Roast for 10 to 15 more minutes, until the vegetables are tender. Let cool for 10 minutes.Potatoes and green beans being roasted on a baking sheet

Step 2: Prepare Mustard Dressing

In a medium mixing bowl, combine Dijon mustard, whole-grain mustard, vinegar, relish, celery salt, remaining 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper.Mustard dressing being whisked in a white bowl

Step 3: Assemble Roasted Potato Salad

Add roasted potatoes and green beans to a large bowl. Add celery, white beans, and about two-thirds of dressing; toss to combine. Gently fold in herbs.

Spoon remaining dressing overtop, and garnish with Parmesan. Serve warm.Mayo less potato salad ingredients being tossed in a large serving bowl

Should you Boil Potatoes Before Roasting Them?

Par-boiling potatoes help to soften their skin, which allows the dressing to better penetrate through.

However, if you use a smaller potato, such as fingerling, boiling before roasting is not necessary.

What to Serve with Potato Salad

Make-Ahead and Storage Tips:

  • Make-Ahead: The dressing can be prepared 1 day in advance.
  • Store: Refrigerate leftovers in an airtight container for up to 3 days. When ready to eat, let the potato salad sit at room temperature for 30 to 60 minutes. This will help loosen the dressing. Roasted potato salad is best enjoyed warm or closer to room temperature.

Potatoes, green beans, white beans, and mustard dressing being tossed in a bowl

Other Mayo Less Potato Salad Recipes

Roasted Cauliflower Potato Salad with Tarragon Tahini

Pesto Potato Salad

Crispy Potato and Peach Salad with Scallion Dressing

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 8 votes

Loaded Roasted Potato Salad (mayo-less)

Roasted Potato Salad with two types of beans, Parmesan, and a zesty mustard dressing. An elevated version of the classic, this mayo free potato salad will become a side dish staple.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Equipment

  • Large rimmed baking sheet
  • Mixing bowls

Ingredients  

  • 1 lb. fingerling potatoes, halved lengthwise
  • 2 Tbsp., plus 2 tsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces
  • 3/4 cup canned navy beans, rinsed and drained
  • 1 rib celery, thinly sliced
  • 3 Tbsp. fresh chopped dill
  • 2 Tbsp. fresh chopped chives
  • 1/4 cup shaved Parmesan cheese (optional)

Zesty Mustard Dressing

  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. whole-grain mustard
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. sweet pickle relish
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 tsp. celery seed
  • 1/4 tsp. each kosher salt and black pepper
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 425ºF. Arrange potatoes on a rimmed baking sheet, and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, garlic powder, and 1/4 tsp. black pepper.
    Roast for 25 minutes.
    Remove pan from oven, give the potatoes a toss, and push to one side of the baking sheet. Add green beans to open half, and toss with remaining 2 tsp. olive oil. Roast for 10 to 15 more minutes, until all the vegetables are tender. Let cool for 10 minutes.
  • Meanwile, prepare Zesty Mustard Dressing: combine all dressing ingredients in a medium mixing bowl; whisk to combine.
  • Add roasted potatoes and green beans to a large bowl. Add white beans, celery, and about two-thirds of mustard dressing; toss to combine. Gently fold in herbs. Drizzle remaining dressing overtop. Garnish with Parmesn and extra cracked black pepper. Enjoy warm.

Notes

  • Make-Ahead: The dressing can be prepared 1 day in advance.
  • Store: Refrigerate leftovers in an airtight container for up to 3 days. When ready to eat, let the potato salad sit at room temperature for 30 to 60 minutes. This will help loosen the dressing. Roasted potato salad is best enjoyed warm or closer to room temperature.

Nutrition

Serving: 0.75cup | Calories: 195kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 0.5g | Sodium: 450mg | Fiber: 5g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

5K Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Jasmine says:

    5 stars
    This looks yum! Could it be served cold?

  2. Cyndy says:

    5 stars
    This was a hit at our house! Will be making it again very soon! Super easy and delicious!

  3. Zach says:

    5 stars
    Just made this for the second time and had to come back to say this is sooooo much better than a standard potato salad.

  4. Debra B says:

    5 stars
    Fantastic!! Love the different textures and dressing. Will make again!

    1. Jamie Vespa says:

      Hi Debra – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!

  5. Kayla says:

    5 stars
    This was amazing! Loved the dressing

    1. Jamie Vespa says:

      Hi Kayla – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!

  6. Nam says:

    5 stars
    This was indeed a zesty mustard dressing and that was exactly what I was looking for. Love that the potatoes and green beans were roasted and the navy beans added plant protein to this dish. Also…love the herbs. Made the recipe as is with no alterations (except I used vegan Parm to make it 100% plant based). Love love love!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Nam! Thank you for taking the time to leave a review!