Roasted Potato Salad with Creamy Dijon Vinaigrette is one of my favorite dishes to bring to potlucks and family gatherings. The potatoes get wonderfully golden and crispy in the oven, and that creamy Dijon vinaigrette just ties everything together beautifully.
What makes this recipe so special is how the roasted potatoes soak up all those lovely flavors from the garlic, thyme, and that tangy Dijon dressing. The secret is getting those potatoes nice and caramelized first—that’s where all the delicious depth comes from, dear.
I love serving this alongside grilled chicken or fish, and my grandchildren always ask for seconds. It’s the kind of dish that brings everyone to the table smiling, and it reminds me of all those sunny afternoons cooking with loved ones.
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Roasted Potato Salad with Creamy Dijon Vinaigrette
Ingredients
- 2 pound Potatoes
- 3 tablespoon Olive Oil
- 2 tablespoon Garlic Powder
- 1 teaspoon Thyme
- 0.75 teaspoon Salt
- 0.75 teaspoon Black Pepper
- 1.5 tablespoon Red Wine Vinegar
- 2 tablespoon Shallots
- 2 teaspoon Mustard
- 1.5 teaspoon Tarragon
Instructions
- 1.
- Place a large heavy baking sheet in oven.
- Preheat the oven to 400 (keep the baking sheet in oven as it preheats).2.
- Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat.
- Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Bake at 400 for 30 minutes or until browned and tender, turning after 20 minutes.3.
- Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk.
- Drizzle dressing over potatoes.
