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Roasted Potato Salad with Cider-Mustard Sauce

Roasted Potato Salad with Cider-Mustard Sauce

Roasted potato salad with cider-mustard sauce, cranberries, celery, and parsley—a decidedly fall salad perfect for hosting or to accompany any weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings


  • 2 lbs. mixed baby potatoes quartered
  • 2 Tbsp. extra-virgin olive oil divided
  • 3/4 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • 1/3 cup finely chopped shallots
  • 1 garlic clove sliced thin
  • 1 Tbsp. fresh chopped sage
  • 1/2 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 2 tsp. maple syrup
  • 1 Tbsp. unsalted butter
  • 3/4 cup fresh parsley leaves
  • 1/2 cup thinly sliced celery or peeled and sliced Granny Smith apples
  • 1/3 cup dried cranberries


  • Preheat oven to 400°F.
  • Toss potatoes in 1 Tbsp. of the oil, 1/2 tsp. of the salt, and 1/4 tsp. black pepper. Spread evenly on two baking sheets coated with foil. Bake for 30 to 35 minutes or until browned and tender, turning after 20 minutes.
  • While potatoes roast, combine remaining 1 Tbsp. oil, shallots, garlic, and sage in a medium skillet over medium-heat; cook 2 minutes. Whisk together broth, vinegar, Dijon mustard, and maple syrup; add to pan, and whisk to combine. Bring to a boil; reduce heat and simmer 10 to 12 minutes, or until mixture begins to reduce. Stir in butter, and remaining 1/4 tsp. each of salt and black pepper. Remove from heat.
  • Combine potatoes, cider-mustard sauce, parsley, celery, and cranberries in a large serving bowl; gently toss to coat.