Roasted Potato Salad with Mustard-Pecan Vinaigrette

A tangy mustard-pecan vinaigrette balances out the richness of the bacon in this Roasted Potato Salad with Mustard-Pecan Vinaigrette.

Roasted Potato Salad with Mustard-Pecan Vinaigrette
Yields: 6-8 servings
  • 3 pounds baby Yukon gold potatoes, quartered
  • 1 cup chopped pecans
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons Dijon mustard
  • 6 slices thick-cut bacon, cooked and crumbled
  • ¼ cup chopped fresh parsley
  • Garnish: chopped fresh parsley, ground black pepper
  1. Preheat oven to 400°.
  2. In a large bowl, stir together potatoes, pecans, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place in an even layer on a large rimmed baking sheet.
  3. Bake until golden brown and fork-tender, about 30 minutes.
  4. In a large bowl, whisk together vinegar, mustard, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Stir in potatoes, bacon, and parsley. Garnish with parsley and pepper, if desired.



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