This roasted potato salad with a creamy maple mustard dressing is the only potato salad you’ll ever want!!  It has all the elements you enjoy in a potato salad plus more.

The thinly sliced cucumbers make an incredible refreshing element to this salad.  It was something I experimented with to really bring more texture and flavor to your traditional potato salad and trust me, it works!

Why you’ll love this roasted potato salad:

If you love potatoes and traditional potato salad but want to take it to the next level this recipe is for you!

When chopping and roasting the potatoes, it allows for each bite to have so much added flavor and texture. Roasting Yukon gold potatoes creates a nice crisp on the outside with a buttery potato on the inside.

I add thinly sliced cucumber using the mandoline slicer.  Pairing cucumber with this provides a great contrast to the potatoes and creamy dressing.

I love cucumber salad as well so this is like the best of both worlds.  The cucumber really takes it to the next level in my opinion as it also absorbs the delicious creamy maple mustard dressing!

Ingredients needed:

Yukon gold potatoes 

Cucumber

Celery

Red onion

Dill

Cilantro

This roasted potato salad is paired with creamy tahini maple mustard dressing.  If you like honey mustard you’re going to love this!

What you need for the Creamy Maple Mustard Dressing:

Tahini (brings a creamy nutty flavor without any dairy)

Mustard (I used stoneground mustard and yellow mustard for an ideal mustard profile, if using one I’d go with this stoneground one-it’s mild compared to Dijon but has great flavor)

Maple syrup (make sure you’re using the pure good stuff)

Lemon juice 

Caraway seeds (this adds a great flavor!)

Sea salt and pepper to taste 

This dressing is completely oil free and can be used in many other recipes or as a dipping sauce where you would traditionally use honey mustard sauce!

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FAQs

Can I make this potato salad without roasting the potatoes?

Yes!  If you’re not able or don’t want to roast the potatoes you can still boil them instead. Then creamy maple mustard sauce paired with herbs still has a lot of flavor and texture to make it a delicious recipe!

Can I use honey or other sweeteners instead of maple syrup?

Absolutely, honey and mustard traditionally work great together. Just make sure you mix it really well or blend the dressing since honey is thicker than maple syrup. Other liquid sweeteners can be used but I think these maple syrup or honey are the options flavor wise. 

Can I substitute Yukon gold potatoes for any other potato?

The only potato I would recommend substituting for this roasted potato salad would be yellow potatoes and chopping them into 1 inch pieces.  If you’re not roasting the potatoes and choose to boil them, red potatoes can work for this recipe as well.

Roasted Potato Salad with Creamy Maple Mustard Dressing

Justine Colbert

Elevate your typical potato salad with delicious roasted potato salad, with cucumber, red onion, celery, fresh herbs of dill and cilantro paired with the most finger licking good creamy maple mustard dressing!

5 from 1 vote

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Course Appetizer, Main Course, Salad, Side Dish

Cuisine American, Mediterranean, Middle Eastern

Ingredients

  

Roasted Potatoes:

• 4 cups Yukon gold potatoes, cut into quarters
• 1 tbsp avocado oil
• 1 tsp garlic powder
• 1/4 tsp each sea salt and pepper

Creamy Maple Mustard Dressing Ingredients:

• 2 tbsp tahini
• 2 tsp yellow mustard
• 2 tsp stoneground mustard see brand linked above
• 2 tsp maple syrup
• 1/2 lemon, juiced
• 1/4 tsp caraway seeds
• 1 tbsp water
• 1/4 tsp each of sea salt and pepper

Remaining Ingredients:

• 1/2 cup red onion, diced
• 1/2 cucumber, thinly sliced
• 1/2 cup celery, diced
• 3 tbsp cilantro, finely chopped
• 3 tbsp dill, finely chopped
• dash of cayenne optional

Instructions

 

• Preheat oven to 400F.
• To a large bowl, add diced potatoes, avocado oil, sea salt, pepper, garlic powder and mix until thoroughly combined.
• Place and spread onto a baking sheet lined with parchment paper and bake for 35 minutes. Remove and turn up the heat to 425F and bake for an additional 15-20 minutes or until crispy and golden brown. Remove and allow to cool.
• While the potatoes roast, you can chop your cucumber, celery, red onion, herbs and make the dressing.
• To a small bowl, add in all "creamy maple mustard ingredients" and use a spoon to stir until very smooth.
• To a large bowl, combine roasted potatoes, cucumber, red onion, celery, dill, cilantro and pour over the dressing. Mix until well coated and enjoy!
• Store in an airtight container in the fridge for up to 3 days.

Video

Keyword cilantro, dairy free, dill, gluten free, maple mustard dressing, potato salad, roasted, vegan

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