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Roasted Veggie Potato Salad

Last Sunday, Mike and I went to a picnic at a friend’s house on the beach.

We had such a busy day on Saturday that it wasn’t until late Saturday night that I remembered I had promised to bring a potato salad. I quickly chopped a bunch of potatoes, threw them into a pot, and started to think about what kind of salad I wanted to make with them.

Roasted Veggie Potato Salad 2

I wasn’t in the mood for a mayo-based salad like this one (even though this particular potato salad is my favorite…I just wanted something different). I didn’t want a vinaigrette-dressed salad either. Instead I wanted something tangy, with a mustard base.

I did a little searching online as the potatoes cooked, and I found a beautiful Cooking Light recipe for Farmers’ Market Potato Salad. I made a few changes based on what I had on hand (and also based on the fact that my potatoes were already boiled – so I didn’t roast them), and you can make any changes to suit your preference as well. If you want, you could even make this a grilled veggie potato salad by throwing everything on the grill instead of into the oven to roast.

We all loved this salad and how different it was from other potato salads we’ve had. The dressing is delicious with apple cider vinegar, two kinds of Dijon mustard (the whole-grain Dijon makes it!), and a little honey to balance it.

The 4th of July is right around the corner and this salad would make a perfect addition to your holiday spread!

Roasted Veggie Potato Salad 3

Roasted Veggie Potato Salad
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
  • 1 medium red bell pepper, chopped
  • 1 cup corn kernels (from about 2 ears of corn)
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon regular Dijon mustard
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons honey
  • 2 lbs red skin potatoes, cut into 1-inch cubes
  • ¼ cup minced fresh chives
  1. Preheat oven to 425F. Toss together the red bell pepper, corn, onion, ½ tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper; spread on a large baking sheet. Roast until the veggies are tender and just starting to caramelize, about 20 to 30 minutes, stirring every 10 minutes.
  2. Whisk together the remaining 2½ tablespoons olive oil, remaining ½ teaspoon salt, remaining ⅛ teaspoon black pepper, vinegar, mustards, and honey in a large bowl; set aside.
  3. Add the potatoes to a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then turn heat down and simmer until the potatoes are fork-tender.
  4. Drain the potatoes and immediately toss them in the dressing, then gently toss in the roasted veggies and chives (the potatoes will absorb the dressing and become incredibly flavorful if you make the salad ahead of time; if you do so, keep it in the fridge until serving).
  5. Taste and season with additional salt and pepper as desired; serve hot, cold, or room temperature.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. HI this looks amazing and i def going to try this but how many potatoes to you use for this? also if you were to make a serving 2 or 4 servings how much ingredients of everything would you needs ie vinegar etc

    many thanks

    1. Mala, Thanks so much for leaving a comment and for your kind words! Like the recipe says, the amount of potatoes is “2 lbs red skin potatoes, cut into 1-inch cubes”. If you want to make 4 servings, reduce the amount of everything by half. I hope this helps, and I hope you enjoy the recipe if you give it a try!

  2. Great flavors for a potato salad! Love the addition of the roasted veggies, I just did a pasta salad with some roasted veggies and wish I had some leftover to try this as well :)

  3. It’s a very fine line between a good potato salad and a bad one. Seems I’m always following the recipe to a T, making some sludge that no one can eat, then realizing I mixed up tsp with Tbs for the vinegar or sugar or what have you.

    Love the corn and honey here. Looks like a keeper.


  4. That’s the most colourful potato salad that I’ve ever seen – so, so pretty! I love the idea of two Dijon mustards – you are mine kind of cook :D Your version looks way better than the original so well done Faith.

  5. I absolutely love this idea! Roasted veggies are always my go-to side dish in the summer and what a great way to change things up a bit and incorporate them into a potato salad!

  6. Nice :) very light potato salad which is a change from the heavy mayo types even though I am a sucker for them hehe

  7. Lovely salad, it is indeed different, especially with the addition of honey. will have to give this a try!

  8. A very healthy and flavourful potato salad. Love it.
    p.s You may have noticed that my blog didn’t work last three days, now blogger finally fixed the problem and my blog works fine now.

  9. The roasted veggies are a perfect compliment to potatoes. I bet this is delicious!

  10. I love potato salad and this sounds fantastic. Have a good weekend Diane

  11. This is definitely my kind of salad! I HATE mayonnaise and am always looking for a good potato salad substitute. Need this in my life.

  12. A great potato salad! I love the addition of roasted veggies.



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