Roasted Potato salad with a Honey Mustard dressing

Roasted Potato salad with a Honey Mustard dressing

Cool, creamy potato salads are a summertime staple. Since Chicago has had amazo warm weather this winter and it's felt like spring ever since fall ended, I made this roasted potato salad for lunch this weekend. Potato salad usually means a mess of mayo, mustard, and eggs with some potatoes. This salad has none of these ingredients except the potatoes. I've made roasted potatoes before, but serving it with arugula takes them to another level. You can serve this as a hearty lunch. It's easy to prepare, and one of my absolute favorites.


For the salad:

  • 1 large sweet potato, peeled and cut into bite-sized pieces
  • 5 medium red potatoes, peeled cut into bite-sized pieces
  • 1.5 cups fresh arugula
  • 1 red bell pepper, diced
  • 5-6 large cloves garlic, halved
  • 2 tsp dried basil leaves
  • 2 tsp red chili powder
  • 1 tsp paprika
  • Olive oil
  • Salt
  • Pepper

For the dressing:

  • 3 tbsp honey
  • 1 tbsp dijon mustard
  • 2 tbsp lime juice
  • 3 tbsp olive oil


Preheat oven to 450 degrees. Place chopped potatoes, garlic, and red pepper in a baking tray and season with dried basil, chili powder, paprika, olive oil, salt, and pepper. Roast for 25-30 minutes or until potatoes turn golden brown and crispy on the edges. While potatoes cook, add all dressing ingredients to a container, cover with a lid, and shake to combine. Serve potatoes on a bed of arugula and drizzle with dressing when you're ready to eat.