Roasted Potatoes Salad Recipe

Spice up the humble potato with our roasted potatoes salad recipe.

We got herby roasted potatoes and peppery arugula tossed in a classic honey mustard dressing. The wholesomeness of potatoes blends meeting the uniqueness of arugula is like a fresh coat of paint for your childhood home.

Is Roasted Potatoes Salad Healthy?

Absolutely.

This healthy salad has only 233 calories, perfect for a side dish. It contains only 1.6 grams of saturated fat and zero cholesterol, which makes it an excellent healthy option.

Potatoes provide some important health benefits, thanks to their high fiber content and micronutrients which help in lowering blood pressure and supporting the digestive system.

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Arugula also has loads of health benefits. These benefits include supporting bone health, strengthening your immune system, and reducing the risks associated with cancer.

Ingredients You'll Need

The ingredients of this salad are diverse in flavors and textures. We divide them into two groups: vegetables and dressing.

1. Vegetables

• Potato

Baby potatoes are the star of this salad. We cut them in half to make bite-sized pieces. Leave the potato skin on to preserve its nutrients.

We decided to spice it up and added some parsley, pepper, and olive oil to make it more interesting.

• Arugula

Make sure to wash the arugula thoroughly because it is served raw.

As the uncooked ingredient, arugula gives the dish a hint of freshness and a leafy texture. Its flavors are strong, peppery, tart, and slightly bitter.

We understand it can be a little strong for some of you, so we pair it with the wholesome taste of potatoes.

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2. Dressing

We use honey mustard dressing for this salad. While honey and mustard are the main components, we also added red wine vinegar, lime juice, olive oil, and shallot to enhance the flavor.

Red wine vinegar and lime juice both add acidity, but lime juice has a more refreshing taste, while red wine vinegar has a fruity and vibrant taste.

Honey and mustard combine to make a warm and sweet mouthfeel, which is in line with the wholesomeness of the potatoes.

3. What Kind of Potatoes Should You Use for This Salad?

We used baby potatoes for bite-sized pieces, which are great for aesthetics.

Other varieties of potatoes are all viable options. Potatoes can be starchy, waxy, or balanced. And you should pay attention to those factors when picking them.

How to Serve

This roasted potatoes salad is great when served alongside a hearty main dish.

It would work well with grilled meat, making it a great addition to a cookout. Pasta and burgers also go very well with this salad.

Potato is a decent source of protein, so this salad can also be served as the main dish if you’re looking for a vegan option.

How to Store the Leftovers

• For leftover salad

We recommend storing the salad and dressing separately. 

You can keep arugula in a cloth or plastic bag and it can last up to five days in the fridge. You can also freeze arugula, but remember to blanch and dry them thoroughly. Store in airtight freezer bags to prevent freezer burn.

Honey mustard dressing can last in the fridge for up to 2 weeks.

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• For leftover roasted potatoes

Roasted potatoes should be refrigerated in airtight containers or resealable plastic bags. They can last for 3 to 5 days.

You can reheat potatoes using the oven, microwave, or air fryer.

How to Make Roasted Potatoes Salad

5 from 1 vote

This roasted potatoes salad is a rustic and flavorful side dish. Potatoes are roasted with some spices and served on a bed of arugula, creating an exciting variety of flavors on one plate.

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• cook TIME 30 mins
• prep TIME 5 mins
• total TIME 35 mins

• COURSE Side Dish
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 233 kcal

INGREDIENTS

1x2x3x

• 24 oz baby potatoes (cut in half)
• 2 oz arugula
• 1/2 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tbsp parsley (chopped, divided)
• 1 tbsp shallot (chopped)
• 1 tbsp lime juice
• 1 tbsp honey
• 2 tsp traditional Dijon mustard
• 1/2 tsp pepper (divided)
• 1/4 tsp salt

INSTRUCTIONS

Image instructions

1

Put the baby potatoes in a bowl and cover them with a microwave-safe plastic wrap. Microwave for 12 minutes.

2

Make the dressing: Combine 1 1/2 tbsp olive oil, 1/4 tsp salt, 1/2 tbsp red wine vinegar, 1 tbsp lime juice, 1/4 tsp pepper, 1 tbsp honey, 2 tsp mustard, 1 tbsp parsley, and 1 tbsp shallot in a bowl. Mix well.

3

Take out the baby potatoes, and add 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper. Mix gently and bake in the oven at 475°F for 12 minutes. Take out the baby potatoes and let them rest.

4

Serve with arugula, drizzle the dressing, and enjoy.

NUTRITION

Nutrition Facts

How to Make Roasted Potatoes Salad

Amount Per Serving (1 serving)

Calories 233Calories from Fat 99

% Daily Value*

Fat 11g

17%

Saturated Fat 1g

6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 240mg

10%

Potassium 775mg

22%

Carbohydrate 33g

11%

Fiber 5g

21%

Sugar 7g

8%

Protein 3g

6%

Vitamin A 522IU

10%

Vitamin C 22mg

27%

Calcium 44mg

4%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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